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.
some other bastilla recipes that caught my eye:
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...
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.
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.
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.
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.
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.