Every new food you eat, every new dessert you enjoy, is actually going on a world tour from where you are. These flavors will delight your palate and open different doors for you on this low-budget trip. This time, we turn our route to Morocco and enjoy a completely different taste in this land where spices rule.
One of the most common delicacies you will come across while wandering the streets of Morocco is a name known as pastilla or bastilla. Pastilla is a kind of pie with a top layer of crispy dough and the filling is prepared from familiar ingredients. The most interesting part is that it combines all sweet and salty flavors. In addition to the many spices in the chicken mixture, it also contains almonds and eggs. Moreover, you do not need to prepare a separate dough to prepare this share. This time, we are calling the baklava yufkas to duty. As a final touch, cinnamon and powdered sugar are sprinkled on it.
Are you ready to be amazed by the combination of spices with sweet and salty tastes?
For the dough:
- 6 baklava phyllo dough
- 3 tablespoons melted butter
For internal mortar:
- 4 chicken thighs
- 3 eggs _
- 2 medium sized onions
- 2 cloves grated garlic
- 1 tablespoon butter
- 3 tablespoons of olive oil
- 1 teaspoon cumin
- 1 teaspoon black pepper
- 1 teaspoon of ginger
- 1.5 teaspoons of turmeric
- 3 tablespoons powdered almonds
- 1 teaspoon lemon zest
- 1 teaspoon salt
- 2.5 glasses of water
For the above:
- 1 teaspoon of cinnamon
- 1.5 tablespoons of powdered sugar
How to Make Pastilla Recipe?
- Peel the onions and chop them thinly into small cubes.
- Put the butter and olive oil into a medium-sized deep pan or pot.
- Add onions and garlic and start frying.
- Transfer the chicken onto the roasted onions. Then start cooking by mixing well.
- Add hot water to it, close the lid and allow some of the water to drain and the chicken to cook.
- Set the cooked chicken aside, scrape it from the bones and chop it finely.
- Make sure that there is some water left in the onions sitting on the stove. Let them continue cooking at this stage.
- Then, put the chickens you cut into small pieces back into the oven. Add the spices and mix.
- Break the eggs into a separate bowl and whisk. Turn the heat down to low and add the eggs little by little to the mixture, stirring and ensuring that they cook and integrate with the other ingredients.
- At the last stage, add salt, remove from the stove and let it cool at room temperature.
- After removing the initial heat, add lemon zest and almonds and mix.
- Shape the baklava dough according to the size and size of your bowl.
- Place two pieces of baklava dough on the base. Lubricate the gaps. Transfer the mixture to the middle part.
- Arrange the remaining baklava phyllo dough on top, oiling them in between.
- Bake in the oven at 180 degrees for 15 - 20 minutes until golden brown.
- Take it out and let it rest at room temperature for a while. Serve by sprinkling cinnamon and powdered sugar on top.