Msmen is a flaky Moroccan flat bread made with organic wheat flour (or all purpose flour), semolina, olive oil (or canola oil), and butter. crunchy; creamy; cinnamon sugary . At the bottom of the dish, lay 4 sheets of brick by overlapping them one on top the other and having half of each of them hanging outside the pan. It is rich, flaky, chewy, and addictive; it tastes a much better than it actually is. But once you bite into the meat filling, you realize it's much more complex than thatespecially if you're biting into Yotam Ottolenghi and Ramael Scully's version from the new Nopi cookbook ($40). Reduce so all the liquid evaporates. To . Have made "Rodeogirl73"'s Moroccan Chicken Pastilla a few times, and decided to make it with apples and custard and walnuts. Fold the edges of the leaves toward the center and press lightly to seal with the layer of almonds. Add the fish pieces that you saved and place them around the top of the filling. They ultimately decided against it, but Nopi, unlike Ottolenghi's other acclaimed books, is geared more toward a restaurant cook or an accomplished home cook than a beginner (though there are exceptions). You see a sugar-dusted pie made with flaky dough, so, of course, you think sweet. Remove the Cornish hens from the sauce. "I found recipes from old ladies in Morocco [online]," Scully recalls. Sprinkle the top with powdered sugar and make lines of cinnamon if desired for pattern (as pictured). Turn the thighs over and cook for a couple more minutes, then remove them from the pan. Make the chicken filling: In a large saut pan, heat the oil over medium-high heat. In same large skillet, add onions, garlic, ginger, and remaining 1 tablespoon oil; saute, stirring constantly, just until onions are translucent. Add the cinnamon stick and sugar to caramelize the onions. Pastilla "epitomizes Moroccan food," Moroccan-born chef Mourad Lahlou of Mourad restaurant in San Francisco explains. Add the chicken and brown on both sides for about 6 minutes total. Using a razor blade or small sharp knife, cut through the top layers of the dough down to THE NUTS to mark the pie in 8 wedge shapes. 9. Carefully turn skillet upside-down on plate to remove bastilla . Heat a large skillet over medium-high heat. Put olive oil in a wide, deep skillet or Dutch oven over medium-high heat. Seal and toss to coat, rubbing spices on chicken. Spread the almond topping over this layer of dough. Degrease the liquid and pour into a medium saucepan. "It marries the sweet and the savory in one dish. When the water has reached a rolling boil, turn off and leave eggs in water for 10 minutes to hard boil them. Just preheat the oven to 160C fan, spread the blanched almonds on a baking pan, roast for 20 - 25 minutes, stirring occasionally until golden brown. Cook over medium-high heat for about 10 minutes or until the chicken is fully cooked through. Add cup (120ml) of cold water, mix well and cook over medium heat for 35 minutes. Use your hands to spread the egg yolk over the top and sides of the pie. THE PASTILLA: Melt 1 cup butter or margarine. Fold the excess dough up and over the almonds to enclose the pie. If tiny bubbles rapidly rise around the almond within a few seconds, the oil is ready. Simple Chicken Pastilla (Moroccan Pie) - Gordon Ramsay. To ensure even color on all sides, rotate the pan a few times while the Moroccan bastilla cooks. Add the onion, and cook, stirring occasionally, until translucent, about 2 minutes. It's almost a spiritual experience," he adds. Meanwhile, preheat the oven to 350 F, brush an 8" or 9" round baking pan with melted butter. Put the noodles in hot salty water for 5 to 10 minutes then drain them and cut them to small pieces. Lay another piece of pastry on top at a 90 degree angle and brush again with butter. Set aside. The duo behind the popular London restaurant of the same name combine rich chicken cooked with garlic, cinnamon, chipotles and brandy with Catalan spinach made with currants, pine nuts and heavy cream, and wrap it all up in a petticoat of delicate phyllo for a deeply rich and only slightly sweet pastry showstopper (see the recipe). Add the cinnamon, the cardamom seeds and the turmeric. Bring to a boil and cook until soft. STEP 1. Ahh, the famous traditional Moroccan Chicken Pastilla (Bastilla). Stir in the coriander. THE SPICES: In a small bowl, mix 1/4 cup brown sugar, 2 teaspoons cinnamon, 1/2 teaspoons ground ginger, and 1/4 teaspoons ground nutmeg. Something . Lacto Ovo Vegetarian Breakfast Recipes Bush's Vegetarian Baked Beans Recipe Low Carb Vegetarian Diet Recipes . It consists of a sweet & savory chicken filling that is wrapped in layers of very thin dough. Take 2 sheets of phyllo dough and drape over center of baking dish. Heat the reserved oil and add the other tablespoon of oil in skillet over medium-high heat. Set aside. In a bowl, put the noodles, mushrooms, olives; tomato sauce, parsley, hot sauce and pickled lemon then mix well. Then add 4 more sheets of phyllo, each layer brushed with melted butter. Vegetarian Recipe. Brush the surface of the pastilla with melted butter. Brush the edges of the last sheet with egg white so that it adheres well and does not peel off during baking. It is a circular pie filled with pieces of chicken or pigeons. "I would serve it with hardly anything," Ottolenghi says. But pastilla's roots in Morocco run deep: The technique for making it has changed little over the years, and there are still boys in the streets of Marrakech selling freshly made warka, the dough traditionally used, Ottolenghi tells me. Heat the oil in a large frying pan. In a frying pan saut the chopped onion with a pinch of salt. Transfer the remaining reduced onions and oil to a large non-stick skillet. 8. Heat the oil in a large frying pan. See How to Make Chicken Bastilla for photos showing the assembly process. Brush the piece of dough generously with butter. Serve warm Nutrition After years of cooking these recipes for family and friends, I decided to share my passion for the foods along the ancient Silk Road with you, too. Whisk together lemon juice and olive oil and pour over the spices and vegetables. Would love your thoughts, please comment. Pastilla is generally served as a starter for special meals and occasions including wedding celebrations. Unroll the sheets of the phyllo dough so that they lie flat. Pastilla is the Moroccan name for a traditional chicken filo pastry pie.. Pastilla is undoubtedly one of the ultimate manifestations of beauty, refinement and delicacy of Moroccan cuisine.It is prepared for great dinners and wedding ceremonies. Add the Cornish hens, and brown all sides for a few minutes. Get easy-to-follow, delicious recipes delivered right to your inbox. . 1 tbsp fresh cilantro chopped 1 tsp white wine vinegar olive oil pepper salt Instructions Peel the carrots and chop them into inch (8 mm) slices. Toast The Almonds. Cook on heat heat until chicken is soft and falling from the bones. "In Morocco, they say it is an Andalusian dish, while in Spain, they say it is Moorish," cookbook author Claudia Roden explains. There are two main versions of Moroccan Pastilla, one with poultry and one with seafood. Add the oil to a large non-stick pan over medium/high heat. Spread the almond mixture on top of the buttered phyllo sheets, carefully spreading to edges and cover again with 2 more sheets of phyllo. Add of that to the chicken and save the remaining spice mix. The recipe requires time but little else, using relatively simple techniques throughout and producing exceptionally nuanced results worthy of a special occasion ("It's all about giving it a little bit of spice and having the sweetness," Ottolenghi says), like the ones served in Morocco. It turned out well! Line with 4 sheets of phyllo crossed over one another, brush melted butter on to each sheet before laying it down. If using phyllo, take care to keep it covered with plastic since it dries out very quickly. Spoon the duck filling onto the pastry, packing it into the dish and pressing down. Place the filo sheets around the baking dish with 1/3 of the sheet hanging from the edges of the dish. A garnish of powdered sugar and cinnamon adds to the unique blend of flavors. After adding each layer brush a layer of olive oil on the warka. Use a mortar and pestle to reduce the mastic gum with a little bit of sugar in powder. Crumble the fish in a bowl and mix in parsley, paprika, cumin, salt, garlic, lemon juice, and olive oil. Bake until well browned and heated through (45 minutes to an hour). Pastilla is one of those dishes that tricks the eye. Add a little bit of water and soften the onions (while covered) for 7 - 8 minutes. Clean shrimp and grill in a pan with 2 tbsp of butter. . Stir everything together. Add the shrimp and parsley and cook for 5 . Transfer the cooked chicken to a plate, and reduce the sauce in the pot until most of the liquids have evaporated and the onions form a mass in the oil. Remove from heat. Transfer the chicken and marinade to a deep cooking pot with a heavy bottom (or a tagine). Pulse all the ingredients together until a loose, wet crumb mixture. Thoroughly grease each brick dough sheet with butter. Add the parsley and coriander along with 1 cup water (about 240ml). 8. Put the vegan butter in the still warm pot and let it become soft. Chicken bastilla is Morocco's famous chicken pie. Mix the sieved the chickpea flour (gram flour) with the baking powder, and slowly (while stirring) add the water. Heat 2 tablespoons of olive oil in a large pan and fry paprika, dates, garlic and ginger for 5 minutes. 2- Decorate the bastilla with powdered sugar and cinnamon powder before serving. Preheat oven to 160 C (320 F). Use a brush to grease a 9-inch springform pan generously. Serve warm. Cover and cook the chicken mixture over medium to medium-high heat, occasionally stirring, for about an hour, or until the chicken is very tender and falls off the bone. Bake for 40-45 minutes until deep golden brown. Using your pan as a guide, overlap 3 or 4 single layers of warqa (shiny side down)or double layers of phyllo doughin a circular fashion, so that the inner halves of the pastry dough overlap in the center, and the excess dough drapes over the edges of the pan. Place a baking sheet on top and quickly flip to release pastilla on the baking sheet. Remove from skillet with slotted spoon, reserving oil in skillet, to a paper towel lined plate. 2022 Warner Bros. Generously oil a 14-inchor larger round pan. Prepare a spring-form pan or pie dish with a brush of butter. Step 2 In a large skillet heat 3 Tbsp. Oil a flat baking sheet. I consent to my submitted data being collected via this form* Thank you for subscribing. Next combine the spices in a small preparation bowl - ras el hanout through Aleppo red pepper. Then transfer them to a large saucepan. Preheat oven to 375F. Preheat oven to 350 degrees. Toast almonds in a 4-qt. Stir to coat the chicken pieces, then add the chicken stock and season. Cover the dough with waxed paper and a wet paper towel so that they don't dry out. Add filling, spreading evenly. #GordonRamsay #Cooking Gordon . THE CRUST: If frozen, thaw out 1/2 pound (half a package) philo dough in the refrigerator for at least 8 hours. Ingredients 1/4 lb (114g) raw shrimp cleaned, (defrosted if frozen) 1/4 cup (60ml) olive oil to marinate the shrimp 1 tsp Red Pepper Flakes 2 medium Carrots 2 medium Zucchinis 1 Yellow Onion sliced thin 1 package Phyllo sheets found at most supermarkets 2 Eggs 1/4 lb (114g) Unsalted Butter melted Dry Ingredients for the Filling: 1 tsp Dried Ginger Mix the cinnamon and powdered sugar and set it aside. Cover with 2 brik sheets to close the pastilla, and insert the edges towards the inside of the mold. Bake the pie. Add the butter to the pan and when it has melted, add the onions and fry them gently until soft. Coat the phyllo or pastilla sheets. Place 2 sheets in the center of the baking dish. ", Classic Moroccan Pastilla Recipe From Nopi's Yotam Ottolenghi, popular London restaurant of the same name. All rights reserved. Season the shrimp with 1/2 teaspoon each of salt and pepper, and saute for 1 or 2 minutes, just until the shrimp is white and cooked through. Turn on slow cooker to medium or low and come back to eat it later! Remove from the oven and allow to cool a little before dusting it with the Powdered sugar and cinnamon. Christine Benlafquih is a freelance writer and cooking class instructor with a background in Moroccan cuisine. Fold down the edges of dough and carefully tuck them underneath the pie, molding and shaping the bastilla as you go. For the pastilla Melt the butter in the olive oil in a large pan over medium heat. of Chinese vermicelli (rice vermicelli or bean thread) 1 tablespoon of soy sauce, (or to taste) Tomato sauce (as above) Cooking seafood reserved liquids. Brush the top with extra virgin olive oil. The filling, however, has seen interpretations from several chefs: Lahlou serves his stuffed with duck confit and almonds, while the creative rendition at Nopi came from the work of several cooks. Melt the butter in a small saucepan, then pour into a bowl, leaving any sediment behind. This recipe was made with the last of the box of filo, and it was quite patchy and irregular, It doesn't show or effect the outcome. Despite its celebrated role in Moroccan cooking, no one can seem to quite agree on the origins of the dish. Vermicelli Filling. Position a rack in the center of the oven and preheat to 350 F (180 C). Fry the almonds in batches, stirring constantly, until light golden brown. Place in a bowl and stir in several spoonfuls of the onion mixture; cover the meat and set aside. Add the spices and cook, stirring constantly, until fragrant, about 30 seconds. Put them in a mixing bowl, and with your hands work in the powdered sugar, orange flower water,and softened butter. Preparation: Cook the white steamed fish by sprinkling it with salt and ground black pepper.While cooking, pour 2 tablespoons of olive oil into a pan, add the mushroom, the cloves of garlic, tomato paste, a little salt, and ground black pepper, then cook for about 5 minutes, stirring occasionally. In a large skillet heat the oil over medium heat. Add remaining chicken mixture. Combine the almonds, dates, cinnamon and icing sugar in a small bowl. Cover the filling with the one remaining filo sheet. Set aside. . Place the pastilla on a serving dish. Sprinkle a small layer of cheese and then another layer of seafood mixture. Add the chicken and fry it skin-side down, until crisped up and brown. THE ONION MIXTURE: In a large frying pan, cook 1 small onion (finely chopped), in 3 tablespoons butter or margarine until limp but not browned. PASTILLA FILLING PREPARATION Take the cleaned chicken thighs in a cooking pot. 6- add 3-4 layers of phyllo dough pastry on top and tuck them in the bottom of the pie. In a cast-iron pan, brown the pastilla in an oven preheated to 200C-240C. Add the seafood filling until it is half full. Top with the last 2 sheets of phyllo, folded to fit the pan; tuck any protruding edges down inside the rim of the pan. Simmer on low-medium heat, covered, for about 45 minutes until chicken is cooked through. THE NUTS: Preheat the oven to 350F. Rabat - Pastilla is a delicious and unique dish, a crispy pie that combines sweet and salty flavors, . Add the onions, parsley, ginger, turmeric, saffron, salt and pepper. Butter pan for the pastilla. Melt 1 tablespoon butter in a large non-stick skillet. Lay a sheet of the pastry in the bottom of an approx 8in/20cm pie or tart dish. Cover with 2 brik sheets to close the pastilla, and insert the edges towards the inside of the mold. Unroll the sheets of the phyllo dough so that they lie flat. And once the cooking is done, so is most of dinner. Season the chicken breasts and legs with 1 teaspoons of salt and the pepper, and add to the hot oil, searing . Salata Jaza'iriya (Salata Baladi) Salata baladi ( ), or salata arbya ( ) is an Arab raw vegetable salad popular in Egypt, the Middle East and North Africa. Leave over medium heat for 15 minutes stirring occasionally. Bake for 30 minutes or until golden brown. [] Add the butter to the pan and Brush all over with melted butter. Flavour with lemon juice. Poach fish in salted water for 5 to 10 minutes or until flaky. If the oil boils and splatters immediately, it's too hot. This authentic recipe does take some time to prepare, but you'll find it well worth the effort. In a large cooking pot, add in all the ingredients listed for chicken, except honey and eggs. Using a spatula, carefully run it around the rim and edges of the phyllo to release if stuck. Decorate the pastilla in a lattice pattern with the cinnamon-sugar mixture. Sift the cinnamon on top of the sugar, or use the cinnamon to decorate the top of the pie. Some oil separating from the eggs is okay. Stir around the pan for 30 secs until aromatic, then add the chicken and flour. Insert the stuffing in order to have two layers, then use the pastilla sheets to cover the stuffing (as a pie). 3 large cloves garlic (pressed) 1 teaspoon of pepper. This is a more rustic Moroccan pastilla. Brush the surface with melted butter and egg yolk. Add the cilantro, and simmer for 1 to 2 minutes. Easy Tagine: delicious recipes for Moroccan one-pot cooking; 150 Best Tagine Recipes: Includes Recipes for Spice Blends and Accompaniments . Place the bastilla on oiled baking sheet in the middle of the oven, and bake for 30 to 40 minutes, or until deep golden brown. Brush with the remaining butter. Serve immediately, cut into the marked wedges. It is eaten in breakfast or Read More 1 2 Next Page Preheat the oven to 180C. Preheat oven to 350. Usually, it is served after or with small plates of fresh Moroccan salads and before . Bake the bastilla in a 350 F. oven for about 12-15 minutes or until lightly browned . Heat 2 tablespoons oil in a large saucepan and cook onions over a low heat, stirring occasionally, until they are soft and just begin to color. Carefully fold the hanging phyllo edges up and over the center. #moroccanfood #pastilla #_ #_ #crunchy To the slices of chicken, we add eggs and almonds. Brush melted butter on each sheet of warqa or phyllo dough as you work. As soon as the almonds are richly colored, transfer them to a tray lined with paper towels to drain and cool. Log in. Generously coat the bastilla with sifted powdered sugar. "It marries the sweet . Moroccan Pastilla recipes. Remove from oven and let cool a few minutes. Line the pan with 1 sheet of dough, allowing the dough to extend over the edge of the pan. Enjoy! Ingredients 1 chicken of 1.5 kg 150 g Butter 1 bunch of parsley Some saffron pistils 4 large onions cut into strips 1 cinnamon stick 4 tablespoons sugar 6 eggs Salt pepper 1/2 teaspoon Ginger 1 Spoon Turmeric 250 g Almonds 2 to 3 tablespoons Icing some of sugar 1 tablespoon Cinnamon 1 tablespoon Orange blossom water (optional) Cut the cooled pasta into pieces. The method of preparing is greatly simplified and made less time-consuming by the use of phyllo dough instead of the traditional warqa sheets. Take your time and follow the steps on how to assemble the bastilla and you should not find the recipe too challenging. Discovery, Inc. or its subsidiaries and affiliates. Ingredients 1 chicken of 1.5 kg 150 g Butter 1 bunch of parsley Some saffron pistils 4 large onions cut into strips 1 cinnamon stick 4 tablespoons sugar 6 eggs Salt pepper 1/2 teaspoon Ginger 1 Spoon Turmeric 250 g Almonds 2 to 3 tablespoons Icing some of sugar 1 tablespoon Cinnamon 1 tablespoon Orange blossom water . Instructions. If you don't have a round pan, work on an oiled flat baking sheet or large plate, and shape a circular pie as best you can. Do not add water, and be careful not to burn the chicken or the sauce as this will ruin the dish. ), Seafood Bastilla With Shrimp, Calamari and Fish, Moroccan Baklava With Almonds and Orange Flower Water, Ktefa Recipe - Moroccan Pastry With Custard Sauce (Creme Anglaise), Moroccan Almond Snake Pastry Recipe - M'hancha, Moroccan Stuffed Dates With Almond Paste Filling Recipe. Heat 4 tablespoons of butter in a large pot. Mix the reserved oil with melted butter. Top with chicken mixture, carefully spreading to edges. Bring to the boil, lower the heat to medium-low and cover with a lid. Place the chicken in a Ziploc bag and add the spices. 8 hours ago Method. Top the egg stuffing with another buttered 12-inchcircle of warqa (shiny side up), or two 12-inch buttered circles of phyllo. THE MEAT FILLING: In a large pan, combine 4 chicken breasts (cubed); 1 small onion (coarsely chopped); 1 1/2 teaspoons salt, 1 teaspoons fresh thyme (or 1/8 teaspoons dried); and 2 cups of water. 1 tablespoon olive oil 6 slices boneless chicken thighs 1 tablespoon butter 2 medium onions diced 3 cloves garlic minced 1 teaspoon ground ginger 1 teaspoon cinnamon teaspoon cumin 1 pinch salt to taste 1 pinch pepper to taste 2 cups chicken stock 4 medium eggs beaten cup almonds chopped cup chopped parsley 10 sheets phyllo dough sheets While the sauce is reducing and the chicken is still warm, pick the meat off the bones, breaking it into bite-size pieces. Reserve 2 sheets for the topping. . Heat the vegetable oil in a skillet over medium heat until the oil shimmers. Top with 2 sheets of phyllo, again brushed with melted butter. Melt the butter and set it aside on low. Make heat the oven to 180C/350F. Drain the shrimp, reserving the liquid, and set aside.
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