Storming the Bastilla

One of the most elaborate of all exotic dishes is bastilla, a Moroccan free-form pie made of many layers of filo dough and filled with layers of nuts, eggs and meat, baked and finally sprinkled with powdered sugar and cinnamon.

We’ve done a short-cut version of this dish by using several convenience products to speed up preparation time.

Rather than cooking our own chicken, we bought ours at the supermarket deli and used canned chicken broth. Prepared filo dough is available in the frozen food section of most supermarkets.

Once you have assembled all of the ingredients, the individual bastillas are rather quick to complete. They should be eaten quickly too, as they become soggy on standing.

Grilled eggplant and marinated peppers would make a great accompaniment. Or, if you lack the time, you can pick a favorite side-dish from the deli section of your supermarket.

Traditional endings for a Moroccan dinner would be mint tea made with sugar and fresh fruits, such as papaya and grapes, along with almond cookies.

MENU

Quick Bastilla

Marinated, grilled eggplant and red peppers

Fresh papaya slices and grapes

Almond cookies

Mint tea

Staples

1 clove garlic

Salt, pepper

Powdered sugar

Ground cinnamon

Butter

Shopping

1 small whole roasted chicken

1 bunch green onions

1 bunch cilantro

1/2 dozen eggs

Small tube saffron threads

1 (14 1/2-ounce) can clear chicken broth

1 (1-pound) package filo dough

1 large bag whole almonds

Optional Side-Dish Shopping

Eggplant and red peppers

Papaya

Red and green grapes

Mint tea bags

Almond cookies

QUICK BASTILLA

1 small whole roasted chicken

1 clove garlic

6 green onions

1/2 cup cilantro leaves

4 eggs

Butter

3/4 teaspoon saffron threads

1 cup chicken broth

Salt, pepper

8 sheets filo dough

1 cup ground toasted almonds

Powdered sugar

Ground cinnamon

Remove meat from chicken, discarding skin and bone. Shred meat. Set aside.

Mince garlic. Slice green onions to measure 1/2 cup. Chop cilantro. Beat eggs until mixed.

Melt 1 tablespoon butter in skillet over medium heat. Add garlic and saute until tender. Stir in saffron and chicken broth and bring to simmer. Add shredded chicken and stir until heated through. Add beaten eggs and cook over low heat, stirring continuously just until sauce thickens. Do not overcook or mixture will become dry. Remove from heat. Stir in green onions. Season to taste with salt and pepper.

Heat 3/4 cup butter until melted. For each bastilla, brush 1 sheet filo dough with melted butter. Cut sheet into quarters and arrange quarters, slightly overlapping, in circle. Spoon about 1 tablespoon ground almonds onto center of filo dough. Spoon about 1/2 cup chicken filling on top of almonds, then sprinkle over another tablespoon of almonds. Sprinkle over 1/8 cilantro. Fold all corners to center.

Place on baking sheet. Brush with butter. Repeat until all ingredients are used. Bake at 400 degrees 7 to 10 minutes or until golden brown and hot through. Sprinkle with powdered sugar and cinnamon to taste and serve immediately. Makes 4 servings.

Each bastilla contains about:

546 calories; 669 mg sodium; 173 mg cholesterol; 37 grams fat; 42 grams carbohydrates; 17 grams protein; 1 gram fiber; 57% calories from fat.