Bastilla of milk

Bastilla of milk

a traditional Moroccan dish often made with chicken and almonds, wrapped in phyllo dough and dusted with powdered sugar and cinnamon. For a milk-based twist, you can add a creamy filling to the classic recipe.

Ingredients:

For the Filling:

  • 2 tbsp olive oil
  • 1 large onion, finely chopped
  • 1 lb chicken breast or thighs, diced
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/2 tsp ground turmeric
  • 1/2 tsp ground black pepper
  • 1/4 tsp ground saffron (optional)
  • 1 cup chicken broth
  • 1/2 cup almonds, toasted and roughly chopped
  • 1/2 cup raisins or currants
  • 1/2 cup heavy cream
  • 1/2 cup milk
  • 2 tbsp sugar (adjust to taste)
  • Salt to taste

For Assembly:

  • 10 sheets of phyllo dough
  • 4 tbsp melted butter
  • Powdered sugar for dusting
  • Ground cinnamon for dusting

Instructions:

  1. Prepare the Filling:
    • Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until soft and translucent.
    • Add the diced chicken and cook until no longer pink.
    • Stir in the ginger, cinnamon, turmeric, black pepper, and saffron. Cook for another 2 minutes.
    • Pour in the chicken broth and simmer until the liquid reduces slightly and the chicken is fully cooked.
    • Stir in the toasted almonds and raisins. Cook for another 5 minutes.
    • In a separate bowl, whisk together the heavy cream, milk, and sugar. Pour this mixture into the skillet and cook until the sauce thickens slightly. Season with salt to taste. Remove from heat and let it cool.
  2. Assemble the Bastilla:
    • Preheat your oven to 375°F (190°C).
    • Brush a baking dish with melted butter. Lay one sheet of phyllo dough in the dish, brushing it with butter. Repeat with 5 more sheets, layering them on top of each other.
    • Spoon the cooled filling onto the center of the layered phyllo dough, spreading it evenly.
    • Fold the edges of the phyllo dough over the filling to cover it completely. Brush with more melted butter.
    • Place another 5 sheets of phyllo dough on top, buttering each sheet as you go. Tuck the edges of the dough into the sides of the dish.
    • Brush the top with melted butter.
  3. Bake:
    • Bake in the preheated oven for about 30-40 minutes, or until the phyllo is golden brown and crisp.
  4. Serve:
    • Let the Bastilla cool for a few minutes before dusting with powdered sugar and ground cinnamon. Serve warm.

Enjoy your delicious Bastilla with a unique creamy twist!