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Original name
Basstila
The "Bastila" (a word derived from the Spanish pastilla) is certainly a legacy of Andalusian culture. Today is the reference dish for receptions and special occasions.
This dish mixes the sweet and the salty, mixes textures and is especially difficult in its preparation.rnIt is the form that gives to this dish its name. A disc of #Moroccan pastry sheets# stuffed with three layers of different preparations. From bottom to top we have:- 1st layer: Sweet almonds paste (almond skin is removed by immersing them in a boiling water, then fried and then in the mixer to get a smooth paste), scented with orange flower water and cinnamon.
- 2nd layer: Scrambled eggs with spicy chicken broth.
- 3rd layer: Shredded chicken flesh. To prepare it, the chicken is cooked in a spicy broth. The same broth is used to prepare the eggs of the second layer.
The disc "Bastila" is then baked until the leaves become crispy outside.
The "Bastila" is decorated with icing sugar and cinnamon powder before serving.
This dish has a big value in Moroccan culture, it is served for special occasions like weddings and fests' lunches.
| In the local culture | - For special occasions |
| Regions | - Casablanca, El jadida - Marrakesh - North (Tangier, Tetouan) - Fes, Meknes |
| Special occasion | - Wedding - Party for the newborn |
| Spicy | Well spicy |
| How to eat it | - By hand |
| Caloric value | Very High |
| Temperature | - Hot |
| Allergy | - Contains gluten (wheat) - Contains eggs - Contains nuts (example: Almond) |
| Difficulty of preparation | Very difficult |
| Cooked - Raw | - Cooked |