Bastilla: Morocco’s Crown Jewel of Savory-Sweet Cuisine
Introduction
Moroccan cuisine is a rich tapestry of flavors, aromas, and textures shaped by centuries of cultural blending and regional diversity. Among its most iconic dishes, Bastilla — also spelled Pastilla — stands out as a true culinary marvel. Often served on special occasions like weddings, family gatherings, and holidays, Bastilla is a layered pastry that combines savory and sweet elements in a way few dishes dare to attempt. Traditionally made with pigeon meat (or more commonly now, chicken), spiced almonds, eggs, and wrapped in delicate warqa dough, Bastilla is the embodiment of Moroccan sophistication and hospitality.
A Dish with Royal Origins
Bastilla's roots can be traced back to Andalusian Spain, where Arab and Berber cultures intermingled with Iberian influences. When Muslim and Jewish populations fled to North Africa after the Reconquista in the late 15th century, they brought with them culinary traditions that would flourish in Moroccan kitchens. Bastilla likely evolved during this time, blending Arabic and Mediterranean styles of cooking.
In Morocco, Bastilla became associated with feasts and formal occasions. Its intricate preparation and luxurious ingredients meant it was often reserved for royalty and special guests. Over time, it gained popularity across the country and beyond, becoming a must-try dish for anyone visiting Morocco.
Ingredients: A Harmonious Fusion
What makes Bastilla extraordinary is its combination of savory poultry, sweetened almonds, and spiced eggs, all encased in a crispy, flaky pastry and topped with powdered sugar and cinnamon.
The Protein
Traditionally: Pigeon or squab
Common substitute: Chicken or seafood
Flavor base: Simmered with onions, saffron, ginger, turmeric, cinnamon, and parsley
The Egg Mixture
Eggs are added to the cooking broth to absorb the flavors and form a rich, custard-like filling.
The Almond Filling
Toasted almonds, crushed and sweetened with sugar and flavored with orange blossom water and cinnamon.
The Pastry
Warqa: A paper-thin dough similar to phyllo.
In Western kitchens, phyllo dough is often used as a convenient alternative.
The Garnish
Powdered sugar and cinnamon are dusted over the finished Bastilla, lending it a dessert-like appearance.
How to Make Traditional Chicken Bastilla
Ingredients (Serves 6–8)
For the chicken filling:
1 whole chicken (about 1.5 kg), cut into pieces
2 large onions, finely chopped
1 tsp ground ginger
1 tsp ground cinnamon
½ tsp turmeric
A pinch of saffron threads
Salt and pepper to taste
¼ cup chopped fresh parsley
2 tbsp olive oil
1 cup water
6 large eggs
For the almond layer:
1½ cups blanched almonds
½ cup sugar
1 tsp cinnamon
2 tsp orange blossom water
For the assembly:
10 sheets of phyllo or warqa pastry
100 g melted butter
Powdered sugar and ground cinnamon for garnish
Step-by-Step Instructions
1. Cook the Chicken
In a large pot, combine chicken, onions, spices, parsley, and olive oil. Sauté for a few minutes until the onions soften.
Add water, cover, and simmer for 30–40 minutes, or until the chicken is fully cooked and tender.
Remove chicken, allow it to cool, then shred it into small pieces. Set aside.
2. Prepare the Egg Filling
Let the cooking liquid reduce slightly, then crack in the eggs, stirring continuously over low heat until the mixture thickens into a rich, scrambled consistency.
3. Toast and Crush the Almonds
Lightly toast almonds in the oven or on the stove until golden.
Grind them coarsely, then mix with sugar, cinnamon, and orange blossom water.
4. Assemble the Bastilla
Grease a large round baking pan or pie dish.
Layer 4–5 sheets of phyllo in the dish, overlapping and brushing each with melted butter, letting the edges hang over the sides.
Spread the shredded chicken over the bottom.
Add the egg mixture, then the almond mixture on top.
Fold over the pastry edges, then cover with 2–3 more buttered sheets.
Tuck in the edges neatly and brush the top with butter.
5. Bake
Preheat oven to 180°C (350°F).
Bake the Bastilla for 30–35 minutes until golden and crispy.
6. Garnish and Serve
Dust with powdered sugar and cinnamon in a decorative pattern.
Serve warm, ideally as a starter for a traditional Moroccan meal.
Variations of Bastilla
Seafood Bastilla
Popular in coastal cities like Casablanca and Agadir.
Filled with shrimp, calamari, and white fish in a creamy, spicy sauce.
Vegetarian Bastilla
Substitutes mushrooms, carrots, and chickpeas for meat.
Often enhanced with preserved lemon and olives.
Mini Bastillas (Briouates)
Smaller, hand-held versions, perfect for parties.
Wrapped in triangle shapes and often deep-fried instead of baked.
A Cultural Symbol
Bastilla is more than just a meal—it’s a celebration of Moroccan hospitality and heritage. When served at a Moroccan wedding, it often marks the beginning of a multi-course feast, showcasing the host’s culinary pride. The contrast between sweet and savory also reflects Moroccan cuisine’s signature ability to surprise and delight the palate.
Its symbolic value is such that many Moroccan expatriates seek out Bastilla during holidays and family events abroad, making it a nostalgic reminder of home.
Tips for Success
Use real saffron if possible; its aroma is irreplaceable.
If using phyllo dough, keep it covered with a damp towel to prevent drying out.
Don’t skimp on the butter—it’s essential for the crispy layers.
Let the Bastilla rest for 5–10 minutes after baking before slicing—it holds together better.
Customize the sweetness of the almond mixture to your preference.
Final Thoughts
Bastilla is a dish that surprises you with every bite. The warmth of spices, the crunch of almonds, the tenderness of meat, and the delicate sweetness on top all come together in perfect harmony. While it may seem complex, each step is an opportunity to connect with Moroccan tradition and bring something truly special to your table.
Whether you're recreating it for a dinner party, a holiday celebration, or simply to try something new, Bastilla is more than a meal—it's a culinary journey to the heart of Morocco.
Image of Bastilla
Image Credit: Wikimedia Commons