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Pistachio, Lemon Zest and Ras El Hanout Bastila

16 INGREDIENTS • 10 STEPS • 50MINS

Pistachio, Lemon Zest and Ras El Hanout Bastila

Recipe

4.0

1 rating
Great use of turkey, chicken, or your poultry leftovers. This version of the most famous Moroccan dish uses puff pastry instead of filo because filo is more delicate and requires more attention and time. And really, puff pastry tastes just as good. Take your taste buds on a Moroccan adventure and try this delicious fragrant Bastila!!
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Great use of turkey, chicken, or your poultry leftovers. This version of the most famous Moroccan dish uses puff pastry instead of filo because filo is more delicate and requires more attention and time. And really, puff pastry tastes just as good. Take your taste buds on a Moroccan adventure and try this delicious fragrant Bastila!!
author_avatar
My Moroccan Food
Hi I'm Nargisse, a Moroccan girl, living in London but keeping my kitchen very much Moroccan!
http://mymoroccanfood.com/

50MINS

Total Time

$1.75

Cost Per Serving

Ingredients

Servings
10
us / metric
Olive Oil
3 Tbsp
Olive Oil
Onion
500 g
Chopped Onions
Fresh Cilantro
3 Tbsp
Finely Chopped Fresh Cilantro
Garlic
2 tsp
Finely Chopped Garlic
Honey
2 Tbsp
Honey
Ras el Hanout
1 tsp
Ras el Hanout
Salt
1/2 tsp
Salt
or more to taste
Shelled Pistachios
100 g
Shelled Pistachios
roughly ground using a mortar or nut grinder
Powdered Confectioners Sugar
1 Tbsp
Powdered Confectioners Sugar
Ground Cinnamon
1 tsp
Ground Cinnamon
plus extra for serving
Butter
10 g
Butter
Large Egg
2
Large Eggs
plus 1 beaten egg for brushing
Puff Pastry
320 g
Puff Pastry
Roasted Chicken
200 g
Roasted Chicken
chopped into small 1/2-inch chunks
Lemon
2
Lemons, zested
or Roasted Turkey
Granulated Sugar
to taste
Granulated Sugar
for serving

Nutrition Per Serving

VIEW ALL
Calories
378
Fat
25.6 g
Protein
11.3 g
Carbs
27.6 g
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author_avatar
My Moroccan Food
Hi I'm Nargisse, a Moroccan girl, living in London but keeping my kitchen very much Moroccan!
http://mymoroccanfood.com/

Author's Notes

Makes ten 2.5-inch Mini Bastila or five 5-inch Bastila.

Cooking Instructions

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step 1
In a large nonstick pan, heat the Olive Oil (3 Tbsp) over medium heat. Once the oil is warm, transfer the Onions (500 g). Lower the heat to medium-low and cover with a lid. Leave until the onions are soft and translucent, about 15 minutes. Stir occasionally.
step 2
Add the Fresh Cilantro (3 Tbsp), Garlic (2 tsp), Honey (2 Tbsp), Ras el Hanout (1 tsp), and Salt (1/2 tsp). Stir the ingredients together and leave until the onions are golden brown, about 20 minutes. Stir occasionally. Taste the onions and add salt if necessary. Once the onions are golden, set the mixture aside until ready to assemble.
step 3
Preheat oven to 400 degrees F (200 degrees C).
step 4
In a small bowl, mix together the Shelled Pistachios (100 g), Powdered Confectioners Sugar (1 Tbsp), and Ground Cinnamon (1 tsp). Set aside until ready to assemble.
step 5
In a small frying pan, melt the Butter (10 g), scramble the Large Eggs (2), and set it aside until ready to assemble. Make sure the scrambled eggs are not undercooked or runny. The liquid will affect the pastry during the assembling process.
step 6
Unroll the Puff Pastry (320 g). Dip a 2.5-inch cookie cutter into the dough and make as many circles as possible. Press the remains of the dough back together, flatten the dough with a rolling pin, and cut out more circles.
step 6 Unroll the Puff Pastry (320 g). Dip a 2.5-inch cookie cutter into the dough and make as many circles as possible. Press the remains of the dough back together, flatten the dough with a rolling pin, and cut out more circles.
step 7
Place a tsp of the onion mixture in the center of a pastry circle, leaving enough of a border to seal the dough. Top with some Roasted Chicken (200 g) about ¼ tsp pistachios and a generous pinch of Lemon Zest (2).
step 7 Place a tsp of the onion mixture in the center of a pastry circle, leaving enough of a border to seal the dough. Top with some Roasted Chicken (200 g) about ¼ tsp pistachios and a generous pinch of Lemon Zest (2).
step 8
Dip your fingers in water and brush around the edges of the dough. This will help to seal the dough. Gently place a second dough circle on top of the first one and seal the edges with a fork. Repeat the same process until you have exhausted all the pastry dough.
step 8 Dip your fingers in water and brush around the edges of the dough. This will help to seal the dough. Gently place a second dough circle on top of the first one and seal the edges with a fork. Repeat the same process until you have exhausted all the pastry dough.
step 9
If desired brush the bastilas with a beaten egg. Transfer in the oven for 15 to 20 minutes until golden brown. Start checking for doneness after 15 minutes.
step 10
Serve warm and sprinkle each bastila with Granulated Sugar (to taste) and ground cinnamon.
step 10 Serve warm and sprinkle each bastila with Granulated Sugar (to taste) and ground cinnamon.
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