I had the pleasure of delight for the first time with the Bastell the second time I visited Morocco, and also was lucky enough to try it in a private home ... with which I made sure that the development of this jewel of Moroccan cuisine was in the hands of a female expert in this dish delicious and elaborate.
was at that moment when I started introducing me to food from other countries with the discovery of spices, new herbs, new flavors, mixing sweet and salty at that time were new to me. I have to admit that from the time the discovery of new cultures and new countries started to go completely linked for me with the knowledge and discovery of its food ... Even those countries not yet know, I'm exploring the food and start to want to know the country and its cuisine live ..
This delicate dish is usually reserved for special occasions and weddings. So briouats not confuse with that found in many street vendors in Morocco, which are easier to prepare and are made with brick mass.
Returning to the cake or Bastell or pastello, I tell you that his name Bastell is of English origin, and is a phonetic adaptation pastello name. It is a preparation of layers of phyllo dough, but dough can also be used warka or brick. The most common filler is chick but you can also use chicken broth has a creamy curd with egg, fried almonds. Being baked in a crispy phyllo those layers with the filling and served with powdered sugar and cinnamon .... the taste is indescribable! Also can be filled with fish or seafood.
There is also a sweet version is Bastel almond milk, which for me was totally unknown until a group of girls asked me if there was a sweet cake suppose to be confused with the sweets are also prepared with filo dough in Arab countries.
had pending for years get this recipe, but somehow it never made me afraid ... perhaps ... perhaps because I thought it was too elaborate ... because they never found when sought phyllo. .. the fact is that this month I took my turn to choose the challenge to choose Cooking Challenge ... Bastell and thus could not throw me back in the last minute. And here we have no other ... at the moment I am writing this introduction ... I have not even finished preparing it ... and I have no idea whether or not able to overcome the challenge!
Of course, I ask you do not miss my dear fellow cookinianas as always delight you with its challenges:
Well, it seems that the challenge was overcome because the appearance but can be improved, the next time I'll get a slightly larger pan so that it is thinner and less high. The crunchy texture, flavor woowww ... incredible ... I can only say that the next time may not strain the broth, so that the spices will enhance the flavor yet ... because I found that there was something soft and taste more intense would have been even better .. The touch of sugar and cinnamon get over the dish to absolute pleasure! As one friend of mine, culinary orgasm ...
Ingredients
- 3 young chicks, 2 poussin, 1 chicken with a total weight of 1 kilo 200 grams (without skin)
- 6 cloves garlic
- 1 bunch of parsley and cilantro mixed (30 gr. approx.)
- 1 large onion, thinly sliced \u200b\u200b4
- pinches pinches of saffron (optional, if you put me)
- 2 teaspoons salt and 1 teaspoon freshly ground pepper 1 teaspoon
- cumin and turmeric (this is what I personally added)
- 2.5 cm. fresh ginger, peeled and grated
- 1 / 2 stick of cinnamon shredded raw
- 2 tablespoons olive oil
- 225 grams of raw almonds peeled
- 75 grams of sifted icing sugar
- 2 tablespoons fresh lemon juice spin
- 6 large eggs, beaten with fork
- 250 gr. clarifidada butter, ghee, unsalted butter or smen
- 14 large sheets of filo pastry sheets or 12 or brick ouarka
- 1 tablespoon orange blossom water 3 tablespoons
- cinnamon Preparation
Rub the pigeons, poussin or chicken with garlic. Add some of the herbs and onion slices, and sprinkle with saffron on top. Put the chicken in my case, the remaining herbs, onion, salt, pepper, ginger, cinnamon pieces, cumin and turmeric.
We add 750 ml. hot water. Let come to a boil we cover the pan and let simmer for 1 hour. Until meat is easily off the bone.
Heat the oil in a pan and fry the almonds over high heat to brown. We fry them whole and split them when cool, or chop and fry.
reserve half the icing sugar or icing and just grind the other half with cinnamon. Mix with the almonds and set aside.
Remove chicken from pan and drain. Debone. The resulting broth discarding sift what fragrance ingredients, put the broth back to the fire and let it boil down to 400 ml. This was not my case because I used a cast iron pan and I was fairly limited stock.
Mix the eggs and broth. We put them on medium and beat for 3 minutes until set. Remove from heat, sift and discard the broth. Let cool.
chicken into small pieces.
Heat the butter in a saucepan.
prepare the almond fried cream.
Put a ring springform pan or ovenproof pan and place on baking paper-based or put butter on the bottom to prevent sticking the phyllo.
Place two sheets of phyllo layered on the bottom shaped like a fan. Above we each painting with butter. Whenever we put a paint layer of butter, so that layers are always crisp.
will
Then 3 or 4 layers of dough row remaining in the background but that protrude from the mold. Whenever we need to manipulate the dough carefully because it is very thin and delicate and easily torn. You must also work quickly with it, so it is imperative that we have all the ingredients on hand and be flexible as it dries quickly.
paint the entire bottom of the phyllo. Then put half the minced chicken and a generous layer of cream, half the amount.
top two sheets of phyllo folded and paint with butter.
In this step, the recipe recommend baking, to make it more crisp, I did not.
On these layers, we will extend the fried almonds and a tablespoon of orange blossom essence, we will then two more layers of phyllo folded, also paint with BUTTER.
Over this layer spread the remaining phyllo chicken and cream, closing with the remaining phyllo that was left on the sides. Also paint with the butter.
To beautify, will 2 0 3 layers of filo dough, which will by and we will put up the sides of pan. Above do not forget to paint each layer with butter.
Preheat oven to 230 º C for 30 minutes, had too much butter it off and lowered the temperature to 200 º C and bake 15-20 minutes.
decorate with icing sugar and cinnamon and serve hot or warm.
Saha! Bon appetite! Bon appetit! Bon profit!
Source: Flavors of Morocco published by Blume
Next time I'll make more fine ... because it fit in the mouth! at least mine ...
This time also brings a new challenge, and we have the pleasure of introducing a new logo. We are proud to present a logo, made exclusively for us by an artist for that bet and that will have a great future, because it has lots of art .. and because as you will be able to check their work is worth a lot. It is a labor of Rosa Marrero In this page you can find some of his work, you can will delight with them and you can also buy some of the work for you, for a special and unique gift.
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