Moroccan Bstella Recipes

MOROCCAN SEAFOOD BASTILLA RECIPE

Steps:

• If starting with raw shrimp in the shell, allow time for cleaning it. Remove the shell, head, tail, and legs from the shrimp. Deveining the shrimp is optional but I always do it. Wash the cleaned shrimp and drain thoroughly. The cleaned shrimp can be covered and refrigerated for up to a day until needed.
• In a small saucepan or pot, combine the grated tomato, garlic, parsley, oil and salt and pepper. Simmer over medium-low to medium heat until a thick sauce forms, about 15 minutes.
• Remove from the heat and stir in the hot sauce and soy sauce. Set aside.
• Heat a large skillet over medium-high heat. Melt 1 tablespoon of butter and add the shrimp. Season the shrimp with 1/2 teaspoon each of salt and pepper, and saute for 1 or 2 minutes, just until the shrimp is white and cooked through. Drain and reserve the liquids and set the shrimp aside.
• In the same skillet over medium heat, melt 1 tablespoon of butter and add the swordfish steak. Season generously with salt and pepper and cook, turning several times, until the fish is cooked and flakes easily. Drain and reserve the liquids. Break the fish off the bone into bite-size pieces, discarding any skin, and set aside.
• In a skillet with a lid, melt 1 tablespoon of butter over medium heat. Add the calamari and season with 1/2 teaspoon each of salt and pepper. Cover and braise the calamari in the butter and its own juices for 30 minutes or longer, until the calamari is very tender. Add a tiny bit of water during cooking only if the liquids evaporate before the squid is cooked.When the calamari is cooked, drain and reserve the liquids and set the calamari aside.
• Soak the dried mushrooms in a bowl of cold water for 25 to 30 minutes. Drain and coarsely chop the mushrooms.
• At the same time, soak the Chinese vermicelli in a large bowl of cold water for about 15 to 20 minutes, until tender enough to cut but not fully plumped. Drain and chop into 2" to 3" strands.
• Transfer the chopped rice vermicelli to the pot with the tomato sauce. Add the reserved liquids from cooking the fish and seafood and stir to combine. (I find tongs the easiest to use for this.)
• Simmer gently over medium-low heat, stirring frequently, until the vermicelli is tender and most of the liquids have been absorbed. Remove from the heat.
• Transfer the Chinese vermicelli to a very large bowl. Add the shrimp, calamari, fish and chopped mushrooms. Stir gently to combine.
• Taste for seasoning. The filling should be quite flavorful and zesty, a bit salty and spicy to the tongue. Adjust seasoning with additional soy sauce and/or hot sauce as desired. Note that some versions of seafood bastilla have a lot of heat due to hearty additions of hot sauce. Use your own palate as your guide.
• Working on parchment paper or aluminum foil allows for easy transfer of the bastilla once it's assembled. Overlap sheets of parchment paper or foil to create a large work surface of about 17"x 17".
• Brush the paper or foil with melted butter and then a little vegetable oil. Overlap sheets of warqa pastry, shiny side down, to fully cover this area. Allow the pastry sheets to drape well beyond the edge of your work area.
• Brush the pastry leaves with melted butter and add a single 12" round layer of warqa, shiny side down, to the center. Brush it with melted butter. This center circle serves as your guide and base for the bastilla.
• Place the seafood filling on the circular base, packing and shaping the filling to fit the 12" round. Drizzle melted butter over the filling then top with the grated cheese (if using).
• Gather the excess pastry up and around the filling, enclosing as much of it as you can. Try to maintain a nice circular shape with smooth sides. Trim excess folds of dough that create unwanted bulk. Brush the folded pastry with butter.
• Fully enclose the filling by arranging several more overlapping pastry leaves, shiny side up, over the top of the pie . Allow the edges of the pastry sheets to drape over the sides then tuck them carefully under the pie to finish shaping the bastilla.
• Brush the top and side of the bastilla generously with melted butter then with the egg yolk. (I use my hands for this step.)
• The bastilla is now ready for baking. Proceed to the next step, or wrap the bastilla in plastic (along with the parchment paper or foil base) and refrigerate for up to 24 hours, or freeze for up to 2 or 3 months.
• Preheat your oven to 350° F (180° C).
• Place the bastilla (still on its parchment paper or foil base) on a large baking sheet or pan. A flat sheet allows for easiest transfer; you can line it with foil and crimp up the edges to catch any drippings.)
• Bake in the middle of the oven until golden brown and crispy; about 35 to 45 minutes. Allow additional time if placing a frozen bastilla directly in the oven.
• Remove from the oven and if garnishing with cheese, sprinkle it over the hot bastilla. If your cheese doesn't have a low melting point, return the bastilla to the oven for a few minutes to melt the cheese.
• Carefully transfer the bastilla to a large serving platter. Garnish as desired with shrimp, lemon slices and parsley. Serve immediately.

INDIVIDUAL B'STILLAS (MOROCCAN CHICKEN AND ALMOND PIES)

Steps:

• To make the almond sugar:
• In a food processor grind fine almonds, granulated sugar, and cinnamon. Almond sugar may be made 1 day ahead and kept covered in a cool dark place.
• To make the filling:
• In a small bowl combine saffron with hot water and let stand 10 minutes.
• In a heavy 4-quart kettle sauté onion and garlic in 3 tablespoons butter over moderately high heat, stirring occasionally, until onion is golden, about 4 minutes. Reduce heat to moderate and add ginger, ras el hanout, and pepper. Cook mixture, stirring, 3 minutes.
• Add chicken parts, broth, and saffron mixture and simmer, covered, turning the chicken once, until chicken is very tender and cooked through, 25 to 35 minutes. Let chicken stand in cooking liquid off heat 30 minutes. Transfer chicken to a plate, reserving cooking liquid and solids, and, when cool enough to handle, shred chicken, discarding skin and bones.
• Measure reserved cooking liquid and solids and if necessary boil, stirring occasionally, until reduced to about 1 3/4 cups. Reduce heat to moderate and add eggs in a stream, whisking. Cook mixture, stirring, until eggs are set, about 3 minutes. Remove kettle from heat and pour egg mixture into a coarse sieve set over a bowl. Let mixture drain undisturbed 10 minutes before discarding liquid. Transfer egg mixture to a bowl. Stir in chicken, parsley, coriander, lemon juice, and salt and pepper to taste and chill. Filling may be made 1 day ahead and kept chilled, covered.
• Preheat oven to 425°F. and butter 2 large shallow baking pans.
• In a small saucepan melt remaining 9 tablespoons butter and keep warm but not hot.
• Cut phyllo sheets in half lengthwise and stack between 2 sheets wax paper. Cover wax paper sheets with a kitchen towel. On a work surface arrange a half sheet of phyllo with short side facing you and brush with melted butter. On this, layer and brush 3 more half sheets of phyllo in the same manner.
• Sprinkle 1 tablespoon almond sugar on short side of phyllo nearest you to cover about 2 1/2-by 4-inch area, leaving a 1-inch border on 3 edges. Put 1/3 cup chicken mixture over almond sugar and spread out slightly. Top chicken mixture with 1 more tablespoon almond sugar and roll up filling in phyllo, folding in sides after first roll. Transfer b'stilla immediately.
• Form 8 more b'stillas in the same manner with remaining phyllo, butter, almond sugar, and chicken mixture, chilling each b'stilla as it is made. B'stillas may be prepared up to this point 4 hours ahead and kept chilled, covered lightly with plastic wrap once cold.
• Bake chilled b'stillas in oven until tops and ends are puffed and browned, 15 to 20 minutes. Cool b'stillas slightly on a rack. Sprinkle b'stillas with confectioners' sugar and cinnamon and serve warm.
• To make the ras el hanout:
• In a spice grinder or cleaned coffee grinder grind fine aniseed, fennel seeds, allspice berries, cardamom seeds, cloves, peppercorns, cinnamon stick, sesame seeds, coriander seeds, cuminseed, and red pepper flakes, In a small bowl stir together ground spice mixture, mace, ginger, and nutmeg until combine well. Ras el hanout may be stored in a tightly closed jar in a cool dark place up to 6 months. Makes about 1/4 cup.

MOROCCAN B'STELLA

Steps:

• Heat olive oil in pan, then add onions, chicken pieces, parsley, cilantro, black pepper, saffron, ginger, cinnamon, nutmeg, clove, and salt.
• Stir well and add the 2 cups of water.
• Cover with a lid and cook for 20 minutes.
• Remove the chicken from pan and set aside.
• Allow the sauce to cool slightly then add the beaten eggs to the sauce in the pan.
• Cook the eggs with the sauce stirring continually so eggs won't stick.
• When eggs are cooked, remove the pan from the heat and drain the eggs well in a colander.
• Set he eggs aside to cool.
• Open the phyllo and cover with a damp towel so it will not dry out.
• Take an 8-10 inch round baking pan/dish and cover generously with butter.
• Very gently, spread 5 sheets of phyllo dough alternately criss-cross over the pan, leaving some phyllo dough draped around the edges of the pan.
• Add another sheet of phyllo crunched in the middle of the pan.
• Mix together the 1/2 teaspoon cinnamon & 1/2 teaspoon sugar in a small bowl.
• Pour some of the cinnamon sugar all around the phyllo.
• Then, add 1/2 of the roasted crushed almonds.
• Cover with 3 more layers of phyllo and pour on 1/2 of the eggs with half of the chicken.
• Cover again with 3 layers of phyllo and sprinkle with the remaining cinnamon sugar and almonds.
• Cover with 3 layers of phyllo and pour on the rest of the eggs and the chicken.
• Cover with 2 layers of crunched phyllo and close the draping edges very gently like a rose, without pushing, it needs to be very fluffy.
• Pour the melted butter over the phyllo and bake in a preheated 350 degree oven for about 10 to 15 minutes, until golden brown.
• Turn the pan upside down onto a large platter. Mix together remaining cinnamon and sugar.
• Garnish with powdered sugar and make a design with the mixture of cinnamon and sugar if desired.
• Serve hot.

B'STILLA

Steps:

• In a large pot, melt ¼ cup of butter over moderate heat and add chickens, parsley, onion, saffron and 2 cups water.
• Bring mixture to boil and simmer, covered, for 45 minutes.
• Transfer chicken to cutting board, reserving liquid, and let cool.
• Shred chicken and return meat to liquid.
• Bring to boil and cook, stirring, until almost all liquid is evaporated.
• Let cool.
• In a bowl, combine almonds and 1 cup of sugar.
• Add ½ of almond mixture to chicken, stir in beaten eggs, pepper and 2 tsps cinnamon.
• Preheat oven to 330°F and place rack in middle of oven.
• Line a buttered 13 x 14 inch ovenproof dish with 1 sheet of phyllo.
• Brush generously with butter.
• Layer 5 more sheets of phyllo in the same way, brushing each one generously with butter.
• Sprinkle remaining almond mixture over phyllo and top with chicken.
• Cover with remaining 4 sheets of phyllo, buttered, folding in edges to enclosed filling and brushing more butter over top.
• Bake pastry for 25-30 minutes, or until crisp and golden.
• Sift remaining ¼ cup sugar and 1 tsp cinnamon over top.

MOROCCAN PASTILLA

Steps:

• THE CRUST: If frozen, thaw out 1/2 pound (half a package) philo dough in the refrigerator for at least 8 hours.
• THE MEAT FILLING: In a large pan, combine 4 chicken breasts (cubed); 1 small onion (coarsely chopped); 1 1/2 teaspoons salt, 1 teaspoons fresh thyme (or 1/8 teaspoons dried); and 2 cups of water. At this point, you could also add any vegetables you like such as mushrooms (sliced); green peas, a potato (peeled and cubed); a carrot (peeled and diced); kernels of corn; etc. Bring to a boil and then simmer until the vegetables and meat are thoroughly cooked (20-30 minutes).
• THE NUTS: Preheat the oven to 350ºF. Place 1 cup almonds (finely chopped) in a shallow baking pan. Bake, stirring occasionally until golden brown (10-15 minutes). Cool.
• THE SPICES: In a small bowl, mix 1/4 cup brown sugar, 2 teaspoons cinnamon, 1/2 teaspoons ground ginger, and 1/4 teaspoons ground nutmeg.
• THE ONION MIXTURE: In a large frying pan, cook 1 small onion (finely chopped), in 3 tablespoons butter or margarine until limp but not browned.
• THE OTHER FILLING: In a medium bowl, whisk together 6 eggs; 2 cloves of garlic (finely chopped); 1 teaspoons salt; 1/4 teaspoons black pepper (freshly ground); and 2 tablespoons fresh mild mint or parsley (chopped). Add to the ONION MIXTURE (from above) and cook over low heat, stirring occasionally, until eggs are softly set. Remove from heat.
• THE PASTILLA: Melt 1 cup butter or margarine. Use a brush to grease a 9-inch springform pan generously. Unroll the sheets of the phyllo dough so that they lie flat. Cover the dough with waxed paper and a wet paper towel so that they don't dry out. Line the pan with 1 sheet of dough, allowing the dough to extend over the edge of the pan. Brush the piece of dough generously with butter. Top with another piece of dough and brush with butter. Continue this until you have 8 layers of butter-brushed phyllo dough.
• FILLING THE PASTILLA: For the filling, add a layer of THE MEAT FILLING (from above), THE OTHER FILLING (from above), and then THE NUTS (from above). Sprinkle THE SPICES (from above) over the nuts.
• Fold the remaining sheets of phyllo dough to fit the pan. Reserve 2 sheets for the topping. Stack the phyllo over THE NUTS, brushing each layer with butter. Fold the edges of the phyllo that extend beyond the pan in toward the center. Top with the last 2 sheets of phyllo, folded to fit the pan; tuck any protruding edges down inside the rim of the pan. Brush with the remaining butter.
• Using a razor blade or small sharp knife, cut through the top layers of the dough down to THE NUTS to mark the pie in 8 wedge shapes.
• Bake until well browned and heated through (45 minutes to an hour).
• Remove the pan sides.
• Sift confectioner's sugar and 1/2 teaspoons cinnamon over the top.
• Serve immediately, cut into the marked wedges.