Bastilla: the perfect balance between sweet and savory
Anyone who knows me even a little by now knows: I love chicken. And pie. A little more chicken, admittedly, but that’s beside the point. Recently, I ate a dish that brought the two together in a way I’m still dreaming about: a bastilla.
Sweet and savory, rich and crispy: this Moroccan stuffed pie has it all. I had it at Tajine Bar in Amsterdam-West (€9), where phyllo pastry is filled with chicken, sweet onion, raisins, cinnamon & almonds, drizzled with honey and sprinkled with powdered sugar. So delicious. And a generous portion too, which is always nice.
Bastilla: how to make it
Traditionally, bastilla is made with warka dough: a dough that’s even thinner than phyllo pastry. It’s quite difficult to find in the Netherlands and pretty labor-intensive to make yourself, so if you’re — like me — a little lazy and don’t take traditions all that seriously, phyllo pastry is a perfectly good alternative.
When it comes to the filling, you can of course vary endlessly. In Morocco, you’ll find them with pigeon and almond or fish and seafood, but the most beloved version (including by me) is still the one with chicken. Because, well, chicken — I don’t need to explain that again, do I? Mmm.
Bastilla: where to buy it
Tip: Is there a Moroccan bakery nearby? Ask them if they have bastilla or whether you can order one; it takes quite a while to make, so on many menus it’s ‘not available today.’
Also read:
- Here’s how to stock your Moroccan pantry
- Q&A with Mounir Toub: ‘bastilla is now my signature dish’
- Baghrir: better than pancakes and crêpes
