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two-bite bastilla

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Was wondering if anyone has any recipes they'd like to share (beyond the recipes in the threads from 2006). I'll be making appetizer sized bastilla filled filo rolls. I've used the epi recipe below in the past, but was thinking about trying a new recipe for the filling, hopefully one that includes fresh cilantro and parsley, which are absent from the epi recipe.

http://www.epicurious.com/recipes/foo...

some other bastilla recipes that caught my eye:
http://www.eddybles.com/moroccan-bist...

http://moroccanfood.about.com/od/main...
http://www.epicurious.com/recipes/foo...

I noticed some recipes include almonds, raisins, prunes or currants, and some don't. Do you like to include them, or not?
Thanks for any of your comments...

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  1. I'd simply use the epi recipe and add the ingredients you want to include. Bastilla is a fairly whimsical dish and adjusting the ingredients for fillings would not be entirely out of line.

    2 Replies
    1. re: todao

      Thanks, todao ;-)

      1. re: phoenikia

        I do this all the time for parties--make them in the form of triangles. Any of the recipes you cited above look fine--todao is right that you can improvise at whim.

        Some pointers:

        1) I add some chopped up preserved lemon--to taste. Adds a nice tangy/savory element...

        2) I throw in a handful of chopped parsley and another of chopped cilantro. Once I added a bit of mint, and that was tasty, too.

        3) Using about half chicken and half squab (or duck or quail) makes for a richer taste. If you do use all chicken, use thighs, and if you have some giblets, chop them up and throw them in, too.

        4) For the cinnamon-sugar--almond treatment, instead of sprinkling it on top (messy), I mix these up and then layer it into the filo as fold them up.

        5) I toast the almonds first and grind them up..

        6) Obviously you need to make sure that the filling is not too wet. I cook mine down well and let it cool in the fridge overnight. Keeps the filo from getting soggy.

        7) Lastly, make sure that the filling is a bit saltier than you might otherwise want. In the smallish amounts and with the bland filo, it needs to be well-seasoned (more so than I would if I were doing the traditional pie bisteya).

        8) I use Mexican cinnamon--it has a more woodsy flavour that I like with this dish.

    2. I'm actually making Martha Stewart's bisteeya (from her Hors d'Oeuvres Handbook) for the first time this weekend to freeze for NYE. They're made in mini-muffin tins. The recipe includes parsley, but I will probably use cilantro too. Also, to answer your question, I like both nuts and raisins/currants in bastilla.

      http://www.craftyfarmgirl.com/Crafty_...

      1 Reply
      1. re: Rubee

        Thanks for your comments and the link, Rubee! Hope you like Martha's version ;-)

      2. There is a spring roll-style bastilla in "Moroccan Food & Cooking" by Basan. It includes cilantro, parsley, and green onions. Personally, I prefer the almonds inside, but she has opted to include it in the a dipping mixture combined with icing sugar and cinnamon.

        I have been wanting to try her vegetarian bastilla from the same book, though - filled with cashews instead of chicken/pigeon.

        1 Reply
        1. re: blinknoodle

          thanks blinknoodle!

        2. If you want to be authentic do not include raisins, currants, or prunes. It is basicallly just chicken, eggs, herbs, onions, almonds, cinnamon, saffron, and sugar.

          The best recipe from those choices imo would be the one from moroccanfood.about.com I've used a few of her other recipes and they turned out great.

          2 Replies
          1. re: junglekitte

            Authentic or not, I really like prunes and a little orange zest. If you have the prunes you can cut the sugar a little.

            1. re: junglekitte

              I agree. Save your Dried fruits for another dish.
              Bisteeya is already interestingly and complexly seasoned and really does not need anymore embellishments.
              I have been using Paula Wolferts Recipe for Years

              http://www.frigatezine.com/review/coo...

              When doing them for a Passed Appetizer,
              Roll them in to long(full Phyllo Sheet) Cigarettes , Deeply score in to serving lengths 2/3 of the way through.
              Bake
              Cover with Cinnamon and Powdered Sugar mix
              Then finish the Cut.

            2. i do this with leftover b'stilla ingredients and since i usually use all the almonds for the actual pie the day or two before, i always have peanuts on hand and use them instead...in morocco, more income wary families use peanuts. i make my own filo and cut triangles. then smear some of the peanut/cinnamon/sugar paste on, then the chicken then the egg. roll up and bake for half hour at 350.finish off with a dusting of powdered sugar and cinnamon. i make this often, and have fun using any ingredients i have since i have every spice you can imagine. my husband is from india and i am egyptian, so you can imagine the dishes that go thru my kitchen hehe:)

              oh just a hint for when you make real b'stilla...many people i hear have trouble finding saffron. if you go to the indian markets you can find mace pods and they work as they are from the same plant. they are more low cost as well.

              2 Replies
              1. re: tjrefaat

                Saffron comes from a special variety of crocus (a flower). Mace is the outer covering of a nutmeg seed. Saffron and mace do not come from the same plant. Perhaps you were thinking of some other substitution?

                1. re: PinchOfSalt

                  Not same plant but same plan....meaning in my country we use which is cost effective, plan meaning recipe. iPad auto correct. ,mace is cheaper substitute.