Bastilla

Moroccan Filo Pie with Pigeon or Chicken and Almonds

Preparation info

  • Serves

    6 to 8

    as a main course
    • Difficulty

      Medium

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

  • About

I have never met anyone who didn’t love bastilla at first bite. We have guests who ask us to call them whenever it is on the menu. Although this voluptuous pie is traditionally made with pigeon (squab), most people make it with the less expensive and more readily available chicken. If you like dark meat, by all means use the whole chicken. Most of the time we make the bastilla with chicken breasts which we always have on hand. The choice is yours.

The traditional pastry sheets, ouarka, are very time consuming to make as well as difficult, so we use filo pastry and you should too. You will also need two 14-inch pizza pans, because, although you are making only one pie, you need to turn it during baking and it is easier to turn it from one pan to another than to wrestle it from pan to baking sheet, and then hope to hit the bull’s-eye when you go to turn it back into the pan. Make it easy on yourself and buy two pans—you’ll use them in any case.

Ingredients

    Method