Bastilla Recipe

Directions

1. 1
   Poach chicken in water to cover with 1 - 2 tsp.
2. 2
   each of cinnamon, grnd ginger and cumin.
3. 3
   Add in saffron or possibly turmeric, if you do not use saffron.
4. 4
   Meanwhile, toast almonds, chop and mix with sugar and 1 Tbsp.
5. 5
   cinnamon.
6. 6
   Set aside.
7. 7
   Remove chicken, shred when cold sufficient to handle.
8. 8
   Reduce broth severely and add in lemon juice.
9. 9
   Beat Large eggs till frothy and add in to broth.
10. 10
    Cook till broth evaporates and Large eggs look scrambled.
11. 11
    The Large eggs shouldn't be wet.
12. 12
    Remove from heat.
13. 13
    Have the chicken, almonds and Large eggs ready before you pull out the phyllo.
14. 14
    (Follow package directions for thawing and handling phyllo, as it dries out easily.)
15. 15
    Use a cast iron skillet (10 - 12 inch) or possibly round, heavy casserole to bake the Bastilla.
16. 16
    Using pastry brush, butter pan.
17. 17
    Place 6 phyllo sheets in pan overlapping all around, buttering each as you go.
18. 18
    Fold an additional 2 sheets to place in the bottom as support.
19. 19
    Spread almond mix proportionately over bottom of pan.
20. 20
    Layer 1/2 the Large eggs, all the chicken, and the remaining Large eggs.
21. 21
    Fold 2 sheets of phyllo dough and place over top.
22. 22
    Mix in the overhang from the original 6 sheets.
23. 23
    Additional butter may be needed to ensure which the phyllo sticks together.
24. 24
    Bake at 425 degrees for 20 - 30 min, till phyllo is brown and crisp.
25. 25
    Invert onto serving plate, sprinkle top with powdered sugar.
26. 26
    Bastilla is traditionally eaten with the fingers as an appetizer.
27. 27
    The serving size mentioned above is for main dish meal.
28. 28
    The filling can be very warm and it is also traditional to make holes in the top to release steam and cold the Bastilla.
29. 29
    NOTES :* Pigeon/squab is more authentic, you may try Cornish game hens for a little more flavor.