Bastilla

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Heat the olive oil in a large pot over medium heat and cook the onions for 6 minutes. Add the garlic, ginger, turmeric, cinnamon, pepper and saffron and cook for 1 minute.

   Mark done Start 6 min timer

2. Add the chicken, herbs, water and salt. Bring to a boil, then cover and simmer for 45 minutes, until the chicken is falling from the bone.

   Mark done Start 45 min timer

3. Lift out the chicken, remove the bones and shred the meat. Boil the sauce, uncovered, for 15 minutes, until reduced to about 250 ml.

   Mark done Start 15 min timer

4. Lower the heat, pour in the beaten eggs and stir constantly for 3 to 4 minutes, until they form soft curds. Stir in the lemon juice and the chicken. Cool completely.

   Mark done Start 3 min timer

5. Fry the almonds in the vegetable oil for 3 minutes until golden, then stir in the sugar and cinnamon. Cool, then chop roughly.

   Mark done Start 3 min timer

6. Heat the oven to 180°C / 350°F and butter a 26 cm round tin. Lay 5 buttered filo sheets in the tin, overlapping and hanging over the edge, and scatter the almonds over them.

   Mark done

7. Spoon in the chicken mixture. Fold the overhanging pastry over the top and cover with 3 or 4 more buttered sheets, tucking the edges in.

   Mark done

8. Brush the top with butter and bake for 30 to 35 minutes, until golden. Dust with the icing sugar and cinnamon and serve hot.

   Mark done Start 30 min timer

Chef’s Tips

• Boil the sauce down until it is thick before adding the egg. Too much liquid makes the pastry soggy.
• Cool the filling before you assemble the pie. A hot filling makes the filo limp.
• Butter every sheet of filo, and keep the unused sheets under a damp cloth.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• A green salad
• Mint tea
• Orange and cinnamon salad

Storage & Reheating

Keep in the fridge up to 3 days and reheat in a 180°C oven for 15 minutes. The filling can be made a day ahead.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.