Seafood Pastilla

• ⌛Total Time: 2 Hours 30 minutes
• 30 mins prep / 2 hours cook

INGREDIENTS

FOR SEAFOOD

INGREDIENTS	QUANTITY
Fresh Medium Shrimp (shelled, cleaned and tails removed)	1 kilogram/2 pounds
Fresh Calamari, Cleaned And Cut Into 1/4" rings (tentacles chopped)	1/2 kilogram/1 pound
Fresh Swordfish (or another firm, low-fat fish)	1/2 kilogram/1 pound
Butter	3 tablespoons (divided)
Salt And Pepper	1/2 teaspoon

FOR TOMATO SAUCE

INGREDIENTS	QUANTITY
Ripe Tomatoes	2 large (seeded and grated)
Cloves Garlic	2 Large (pressed or finely chopped)
Fresh Parsley	1 large handful (finely chopped)
Vegetable Oil	2 tablespoons
Salt	1 teaspoon
Pepper	1 teaspoon

FOR VERMICELLI FILLING

INGREDIENTS	QUANTITY
Dry Black Mushrooms	1 handful
Dry Chinese Vermicelli	175 grams/6 ounces
Hot Sauce (or to taste)	1 tablespoon
Soy Sauce	1 tablespoon
Tomato sauce
Reserved liquids from cooking the seafood

FOR ASSEMBLY

INGREDIENTS	QUANTITY
Warqa or Phyllo dough	1/2 kilogram/1 pound
Butter (Melted)	1/2 cup
Egg Yolk (Beaten)	1
Vegetable Oil	1 tablespoon
Grated Cheese (Edam, Mild Cheddar, Gouda, etc.)	1 cup

FOR GARNISH

INGREDIENTS	QUANTITY
Grated Cheese (Optional)	1/4 to 1/2 cup
Cooked shrimp (optional)
Lemon slices (optional)
Parsley (optional)

STEPS TO MAKE IT

MAKE THE TOMATO SAUCE

1.  In a small pot or pan, mix the grated tomatoes, garlic, salt, pepper and vegetable oil.
2.  Simmer over medium-low heat, uncovered, for 15 to 20 minutes, stirring occasionally.
3.  Add the parsley, remove from the heat, and set aside.

COOK THE SHRIMP

1.  Melt 1 tablespoon butter in a large non-stick skillet.
2.  Add the shrimp and 1/2 teaspoon each of salt and pepper.
3.  Sauté over medium-high for one or two minutes, until the shrimp turns white but the center is still slightly clear.
4.  Drain the shrimp, reserving the liquid, and set aside. If desired, you can reserve some of the shrimp for garnishing the baked bastilla at serving time.

COOK THE SWORDFISH

1.  Melt 1 tablespoon butter in the skillet.
2.  Add the swordfish and 1/2 teaspoon each of salt and pepper.
3.  Cook over medium heat, turning several times, until the fish flakes easily.
4.  Transfer the fish to a plate and reserve the liquid.
5.  Pick the fish off the bones, breaking it into bite-size pieces, and set aside.

COOK THE CALAMARI

1.  Melt 1 tablespoon butter in the skillet.
2.  Add the calamari and 1/2 teaspoon each of salt and pepper.
3.  Cover and simmer one hour over medium-low heat, or until very tender.
4.  Drain the calamari, reserving the liquid, and set aside.

PREPARE THE MUSHROOMS

1.  Soak the dry mushrooms in water for 30 minutes.
2.  Drain, chop the mushrooms coarsely and set aside.

COOK THE CHINESE VERMICELLI

1.  Soak the vermicelli in water for 15 to 20 minutes.
2.  Drain and chop into pieces about 2” to 3” long.
3.  If desired, adjust the seasoning with additional soy sauce and hot sauce.

ASSEMBLE BASTILLA

The bastilla will be assembled in this order:

• Bottom layer of warqa or phyllo

• Seafood filling

• Grated cheese

• Top layer of warqa or phyllo

Keep your warqa or phyllo covered with plastic wrap while working, and brush each piece of dough with butter as you work with it.

It's easiest to assemble bastilla if you work inside a 14” or larger round pan, but you can work on a flat surface if necessary.

1.  Brush melted butter, then vegetable oil, on the bottom of your pan or your work surface.
2.  Overlap single layers of warqa (shiny side down) or double layers of phyllo, to cover the bottom of the pan.
3.  Allow several inches of excess dough to drape over the sides of the pan.
4.  Remember to brush butter on each piece of dough.
5.  Add a 12” circle of warqa (shiny side down) or two 12” circles of phyllo. This serves as the base of your pie. Butter the dough.
6.  Distribute the filling over the base, lightly pressing and molding to maintain the circular shape. Dribble 2 tablespoons of the melted butter over the filling, and top with the grated cheese.
7.  Fold the loose edges of the dough up around the filling to fully enclose the pie.
8. Try to maintain a circular shape, and trim off any excess dough that can’t be folded neatly.
9.  Brush the tops and sides of the pie with butter.
10.  Top the pie with two or three overlapping layers of warqa (shiny side up), or four or five overlapping layers of phyllo, to form a smooth top. Remember to butter each piece of dough.
11.  Fold the edges of the dough snugly down around the edge of the pie, tucking the excess under the pie and gently molding a rounded edge.
12.  Brush the entire top and sides of the bastilla first with butter, then with the beaten egg yolk.

Recipe Tip:

If you want to shape individual pies, use one or two small buttered rounds of warqa pastry, shiny side down, Place some grated cheese on the pastry, add a generous dollop of filling, then fold the edges over the filling as neatly as possible, trimming the excess dough after you shape and enclose the pie. Turn the pie over and bake with the smooth side on top.

The bastilla is now ready for baking. The unbaked bastilla may be wrapped in plastic and refrigerated (one day) or frozen (up to two months).

Bake and Serve

1. Preheat oven to 350 F/180 C.

2. Place the bastilla on a buttered baking sheet—a pan with no sides allows for easy transfer to a serving plate—and bake until crisp and golden brown, about 30 to 45 minutes. A bastilla taken from the freezer may take longer.

3. If desired, garnish the bastilla by sprinkling grated cheese on it and returning the pie to the oven to allow the cheese to melt and brown slightly.

4. Transfer the bastilla to a large platter for serving. If desired, you can further garnish the bastilla with a few cooked shrimp, twisted lemon slices and a little fresh parsley.

🌟 Bastilla, also known as b’stilla or bisteeya, is an exquisite Moroccan dish that holds a special place in the country’s culinary traditions. Let me share some insights about this crown jewel of Moroccan cooking:

 💢 Origins and Elegance: Bastilla traces its origins to Moorish Spain. The name itself evolved from the Spanish word “pastilla,” meaning pastry. Over time, the phoneme ‘p’ transformed into ‘b,’ leading to the Moroccan Arabic name “bestilla.” This sumptuous pie consists of crispy, paper-thin pastry layers filled with a delightful combination of sweet and savory flavors.
💢  Ingredients and Variations: Traditionally, bastilla features pigeon or chicken, but you can also find seafood or vegetarian versions. The filling includes aromatic spices, saffron, eggs, and blanched almonds. The whole dish is encased in a thin pastry leaf called “warqa” (or filo pastry as a modern replacement).
💢  Special Occasions: Bastilla is reserved for significant moments. It graces Moroccan tables during special occasions such as:

• Arrival of Guests: When welcoming honored guests, bastilla showcases Moroccan hospitality.
• Holidays: It’s a festive treat during celebratory times.
• Ramadan: Families savor it during the holy month.
• Weddings: Bastilla adds elegance to wedding feasts.
• Symbol of Generosity: Beyond its culinary excellence, bastilla symbolizes generosity and warmth. Sharing this dish reflects the spirit of Moroccan culture.

Next time you enjoy a slice of bastilla, remember that you’re partaking in a centuries-old tradition—a flaky masterpiece that embodies both history and hospitality! 🥮🇲🇦¹²³⁴