Moroccan Chicken Bastilla (Bastila / Pastilla) Recipe - CookingWithAlia - Episode 62
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- Опубліковано 7 вер 2024
- To view written recipe, click here: www.cookingwith...
How to make the most popular dish in Morocco: Chicken Bastilla, an amazing kind of pie with layers of egg mixture, chicken, and almonds. It's a must for every special occasion. Simply heavenly.
Moroccan and proud, our food is the best!
Im french and I agree, first time my dad cooked marocain food my jaw freaking dropped
Yak a khouya
I’m dutch! But I agree! Your kitchen is delicious 😍
Yes of course
True that, 🇲🇽 comes second in my opinion!
I have been making this for 20 years after a friend shared the recipe with me. If I could choose one last meal, this would be it!
😍😋
Same ahah
Im making this the 2nd time today (I only make it in Ramadan). It's a great recipe and I would suggest that people fry the almonds first because then you can reuse the almond-flavored oil to cook the onions and chicken. :)
When I first went to Morocco in 2017, the family I stayed with (now my beautiful in-laws) cooked this along with other delicious food. It was so good. I hope to make this soon.
I made chicken bastilla with this receipe for my moroccoan husband's family. They said the taste is authentic. So, I am super proud and happy that native Moroccoan really liked my bastilla 😊
This recipe is for traditional Bastila. Actually, instead of chicken, the original bastila used to be made with pigeons. so it's know for the 3 layers: chicken (pigeons), eggs, and almonds. but nowadays, there are many variations of the Bastila: seafood bastila, vegetables bastila, etc. But this recipe is definitely an anniversary dish. your husband is going to be soooo surprised :-) let me know how it goes!
i'm moroccan and i tell you pastilla is amazing (please don't leave out the sugar or butter it's not something youre gonna eat everyday ) and some people might get weirded out by the sugar but it is amazing especially if you use warka instead of filo pastry but both taste amazing definitely try it out
thank you halia for this amazing recipe my daughter(only 16 ) suprised with pastilla and told me that your recipe helped her i really appreciate you teaching beginners easy ways to make moroccan classics thank you so much honey
Have made bastilla several times with varying recipes. This is by far the best one I used and the instructions are superb
I'm half Moroccan and whenever we go to morocco we eat this and I love sweet chicken so much now it tastes amazing as strange as it sounds
no, it sounds amazing!
You're half Moroccan half..?
First tried this at a Moroccan restaurant. It was so great that I decided to make it. Made this today following you step by step. Turned out great. Thanks!
I Love Bastiiiilllaa . .
I often eat it in marooocooo . .
badapapapaa I'm Loviin' iit ♥♥♥
Amatul Ghaffar LoL
This my favorite pie I'm Jewish speaking russian I make this pie for new years . Thanks
I’m a Moroccan Jew, this is my favourite dish too. Love my country and forever gratefull
warka is tricky! the ingredients are basic (flour, salt, water), but it's very time consuming to make and successfully get it thin. I personally just buy phyllo dough or the chinese spring roll pastry.
I will try to make it and see if it works out for me, if it does, I'll make a video. deal.
cheers :-)
I'm not much a foodie but I always like to make something new for my family and both my daughters, my elder daughter is a run away from any food we serve him, taking the initiative, I've tried making something new everytime I'm free and having both around me, though the cooking while interacting with both of them is unique, Thalia, you definitely deserve the credit for those good moments in my life. Cooking with you, 'Thalia' simplifies my task on fathering ....
Hi Alia, I made this for my family tonight and it turned out great! My husband is from Morocco and I wanted to know how to make Moroccan food but didnt know how, your recipes are really easy to follow and turn out soooo good! Thank you so much for posting your wonderful videos, I will try to make more food using your recipes in the future!
I would suggest getting any of Paula Wolfert's Moroccan cookbooks. For me they have always been the greatest source of Moroccan recipes.
Thank you so much! I fell in love with this when I traveled to Morocco and have been craving it for years.
I cooked this a few days ago, it came out amazing. Thanks for it. I miss Morocco so much.
Tasting Bastila for the first time is an amazing experience, all my friends here in the US fall in love with it after the first spoon!
hope you enjoy it as well :-)
Thank you so much for this tutorial, Alia. Bastilla is a favorite restaurant dish of mine, and I would love to be able to make a really good one for guests in my home as well.
My first attempt wasn't bad, but I SERIOUSLY need to work on my technique. Everyone pay attention: Alia is making it look EASY - This is harder than it looks.
Nice!
Chicken bastilla is one of the nicest thing Ive ever eaten in life
Thank you for this tutorial, Alia! I was told about this dish some time ago and yesterday I cooked this wonderful Pastilla, exactly how you explain in the video.Took me around 5 hours (well, I had some leftover fillo and chicken so I made a cheese pie and a chicken cream soup, turned dinner into a real feast :D )It turned out to be a great success,my "mentor" in moroccan cooking is impressed with how authentic it is and I'm proud to have succeeded in cooking such a delicious dish at first trial!
Thank you +cookingwithali for this awesome recipe. I've made it three times and it is absolutely good. ¡Gracias!
Do u really make it as good as it should be ? Haha u are spanish btw ?
This is a great recipe, thank you, Alia. I've recently seen an interesting trick working with a filo pastry pie - the top can be cut, not too deep, before putting it in the oven. Once out of the oven, you can cut it properly along those lines. This trick prevents the fragile top from crumbling too much at the end, so the slices look even prettier.
Im gonna make this for my themed christmas dinner ;) im looking forward to it
choukran! I am glad you enjoyed it! and yes, I am not a big fan of the whole almonds thing unless I have to use a whole almond for decoration. I know that blanched almonds cost a little more but definitely worthed.
yes, ras-el-hanout is difficult to find unless there is a store around you that sells oriental goods, I would recommend the internet.
This was a great cooking demonstration and very accurate. I made it for a party last night and it was delicious! Everyone raved about it. Thank you Thalia!
im Moroccan and live in america and my mom makes this on special occasions.its very good.
The way I make it-the filling is the same but I use Malsouka/BRIK/Warka and I shallow fry individually in oil. Crispy, amazing, out of this world.
you can find 'sellou' in my youtube channel. I have already posted the video. enjoy!
2- I used the butter I wanted because I was not really caring about a 'diet' version of this dish :-)
3- about the vegetables, see my response above to Keamoussaoui13. This recipe is the original bastila is done, this is the way we eat it in morocco, if you change this recipe, then it's not the bastila we eat during special days. but nowadays, there are variations of the bastila with vegetables, etc. I will make a vegetarian one soon.
hope this helps!
cheers :-)
Believe it or not I make this every 2 days as Lunch! Much love from Spain
thank you for the nice comment! there are recipes for vegetarian bastila, but if you want to keep the almond and egg layers and just substitute the chicken, I would use a vegetable without much "water". eggplants for example are "watery" but potatoes is a great substitute. I would boil them, cook them the same way I cooked the chicken and follow the rest of the recipe as it is.
or you can simply remove the chicken from the recipe and just cook the onion sauce then add the eggs. that's better!
Followed your recipe / directions, and it was absolutely delishemouir! ... thanks for posting! : )
oh, it's delicious!!! I know it sounds very different from any other dish, but I guarantee you'll fall in love with it. chicken & sugar are a common combination (sweet & sour kind of dishes). but Bastilla does not taste like sugar, the almonds really complement the chicken.
Bastila is meant to be a savory pie part of the main menu. You'll find a lot of sweet-salty dishes in Moroccan cuisine, especially the ones that are presented during special occasions. For example, you can check my video about "Mrouzia" which is a tajine of meat cooked with honey, cinnamon, and raisins. And Mrouzia is also presented during the special occasion of "eid". Bastila is very popular because it has a unique blend of textures: sweet, salty, crunchy, smooth, rich.
YUM! My co worker is Moroccan, and she is making one tonite. She is bringing me a sample to taste tomorrow! I told her I would google the recipie.. This video was way better, as I get to see steps used to make it! Thank you for making this video! Now I am REALLY exicted to taste it!
In my travels to Morocco this is absolutly my favorit food.. I was trying to found a good video about how prepare it... THANKS FOR THIS VIDEO... I Will try it to Cook... hugs from spain. ❤
if you go to my website (cookingwithalia(dot)com) and click on the "essentials" tab, then "Ingredients" there is a link to "cookingwithalia amazon store" and there you click on the right side, under Category, the "ingredients" hyperlink and you'll find it. I put this amazon store together with moroccan ingredients from Amazon so that people can find what they need when cooking moroccan food. hope this helps!
cheers :-)
you look for it in oriental stores around you (arabic or indian stores), wholefoods, or buy it online from Amazon.com
I use the measuring cups / spoons that you can buy anywhere in the US. I dont know if you live in the US, but it's the spoons that have 1/8, 1/4, 1/2, 1 teaspoon, then 1/2 tablespoon, and 1 tablespoon.
I do measure the spices before displaying them in my yellow plate. so if you are using the US spoon system, you're fine :-)
maybe, it looks bigger in the video because I zoom in.
hope this helps :-)
cheers!
@Maryam31M I dont think you have to type anything. just leave it blank.
I am going to make this for the fourth time , LOVE IT! It takes some time, but it is not difficult at all. And the flavour is amazing!
It is only made on special occasions because of all the work..so worth it though
Macchaa Allaah, i have tried several times to make bastila but yours is so easy and delicious, not dry and not too moist. Thanx sister
I made this twice using this video, it came out perfect! Alia make difficult cooking very easy n accessible to anyone! A+
Wow amazing tabaraka Allah I'm moroccan myself an dit's one of my favourite dishes but unfortunately my mom NEVER makes some, I think I'll make one this ramadan in sha Allah Thanks sis!
Thank you for all your videos! Half of my family is moroccain and i know all this food from there. Pastilla is probably the tastiest dish i have eaten in my entire life. But i can't speak moroccan, so i did not understand the recipe they wrote down for me :D So thank you for showing!
You and the recipes are great! Thank you Alia!
@moumoun7
absolutely - you can freeze it up to a month and bake the day you want to serve it.
cookingwithalia can we do it using fuilles de brick
cookingwithalia can we do it using fuilles de brick
This looks amazing!
good questions!
1- I would keep the cinammon on the chicken and remove it from the almond mixture. You wont even feel cinnamon on the chicken when you eat it. it's more about the flavor than the color. the brown of the almonds is because they were fried.
2- I agree, there is a lot of butter because of the filo dough (it breaks more easily than the moroccan "warka" used for bastila). you could use a little less (just be careful that the bastila does not break) and you can brush with less butter.
Salam, just wanted to say that I have made Bastilla today:) It was my first try, and alhamdoullillah, it was a success :D:D:D Thank you for the wonderful tips. I had a few problems with the "ounce" measurement. But it worked out in the end. It took me nearly 3 hours, but I think it will get easier with time:)
Once again thank you for the videos
Made this yesterday. Amazing authentic flavors and the recipe was so easy to follow!! Choukran Bizzaff !!
Wonderful job. This is very straightforward and easy to understand.
Thank you Alia, I love your recipes! I have a moroccan friend, who already cooked that dish...and it was so deliciuos! I am going to try this one by myself....indeed.
i really like the way you cook and bake so easy and delicious i learned a loot from you you are the best thankyou very much
My favorite, ate it with dove and chicken when I was in your magical country!
Looks incredible even 14 years later. ;)
This is so awesome, I’m s glad this recipe is here
I bet this smells amazing
sure, no problem!
Omg shukran awi awi for this video!!! I got ur recipe online but i couldn't understand the FILO part very well so o went on UA-cam to find a video and to my joy u have one!!! I have it playing on my iPhone as I go along and the chicken is cooking now...I hope it turns out well. My man is gonna be so pleased when he eats this tonight!!
the egg mixture should be dry but not too much. cook it on medium heat a little longer until all the liquid is evaporated. and when you add the egg mixture is added to the bastila make sure to drain any liquid from it.
hope this helps.
first, there are no dumb questions :-) and yes, you can alter the recipe to your taste. you can just omit the eggs filling. is it going to be the traditional bastila? no. is it going to still taste good? absolutely! chicken and almonds fillings alone will taste great!
hope this helped :-)
First of all, thank's a lot for your quick answer. Last day I saw a friend of mine. she is from Melilla (near Morocco), and I explain her what happened, she told me maybe that's because the filo was too old, and here (in the Canary Islands) it'snt much used, so maybe that's why when I started using it the filo was too rigid. Anyway I think the second time should be much better.
Thank's a lot for your recipes and keep on with it.
love Holland and all the cheese there! greetings!!! :-)
@cookingwithalia
Thanks a ton. Plan to try this out over the holidays for the family.
Hi Alia I'm making one right now I wish I made the dough but I just used the fillo one :) . Tnx for encouraging us to cook. Xoxo
allright, i just made the Bastilla for my husband and I and we are waiting for Iftar. as soon as we eat i will comment back and tell you. how did it turn out. it looks amazing. we had Bastilla two and half years ago in our honeymoon at Morocco. since then i want it to find a recipe for it but i forgot the name. when i found ur channel at the begining of this year, i was excited.
that looks really yammy thanks 3alia for all the nice things that u prepare
YUM i had this on my friends henna night, shes morrocan, it was amazing, but they mixed chicken with ground meet
Was very interesting
@kinkypooh1019 no, the chicken is cleaned up.
Hay je t'es regarder ya environ 3 ans j'avais fait ta bastilla est superbe j'étais pas abonner a toi et la comme je voulais faire une bastilla t'es revenu dans ma tête tout de suite meme si yen a plein sur UA-cam pour moi t'es la meilleure 😘 je me suis donc abonnée a toi par ce que tu mérite en plus j'apprend l'anglais au même temps et je te comprends bien merci bonne continuation a toi ❤❤❤
You can find it in almost any big chain grocery store in the freezer section usually next to pie dough. It's called phyllo or pronounced "fee-low". I live in vancouver and I'm a chef.
@l0v3andm3m0ri3s
Some of my plates are from morocco and others are from Pottery Barn, they have some pretty moroccan looking plates!
This looks really good, I like Mediterranean cuisine!
It’s not Mediterranean Moroccan food is something else
what a nice and different dish
the filo has probably soaked overnight in the chicken juices and would not be crispy anymore once cooked. What you could do is freeze instead of putting in the fridge then cook. Or you could cook the bastila right away and keep it in the fridge for the next day.
cheers
I made this exactly as instructed and it was delicious. Thank you
so glad you liked it!
how big a pan do you use?
This is the best dishes besides the chicken when I go to Morocco. Unbelievable. From this video I think I can do it. You did excellent job breaking up the video in parts.
This is very “Doable” recipe and turns up just Delicious.
@Eh2thaZ
I would not do that LOL. the point of this dish is to have the 3 layers separate, let the mixing happens when chewing :-)
@pookeebear
Your church pot luck seems so cool!
I would still follow the recipe as it is, because if you use rotisserie chicken then you will not have the sauce of the chicken where the eggs are cooked. That is why I would recommend to cook the chicken yourself.
good luck!
Thank u soooo much , that's my first Ramadan away , n ur videos r really helpful thank u again :D
Love delicious! I'm gonna give this recipe a try
yes correct! it was originally made with pigeons and is considered a delicacy. However, nowadays people make it with chicken and in very special occasions, you can still buy pigeons and make it with them!
اللله يعطيك الصحة
Hi, you can look for the seafood version in my youtube channel or website - I have already made the video.
cheers :-)
I love how it seems so easy in the making progress. It´s all thanks to your wonderful video:) I´m thinking of preparing this for my mother tomorrow insha Allah:) Hopefully it will go well... I hope.
this will take care of main course and dessert in one dish!
Wow! From the UK.
With love to the British people 😍
awesome!!!
omg it was amazing and looked amazing. taste the same as the one we tried in Morocco. thank u sooo much. wish u the best in ur channel. thnx again.
People try it with the sugar. When I first had bastilla at a restaurant I thought it was strange to have sugar on something with meat and onions in it but to my suprise it married well with it and tasted excellent.
Can someone tell me what is Orange blossom water? Honestly it’s the first time I hear that and I’ve no clue where I can get it in China...
the chicken looks great... as in it has yellow fat on it... free ranged and therefore much more tasty than the caged ones. Great dish. and very clear instructions :)
Hmm, i've never heard of this dish before! It looks very interesting.
Hmmm, this looks so good.
I need to try this!!
It looks so good!!