Chicken Bastilla

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NYNM
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2008/08/25 17:24:55 (permalink)

Chicken Bastilla

I ate in a Moroccan restaurant and had this delicious, first time for me, appetizer.

Called chicken bastilla, it came on a large dish to be shared, a mound of flaky pastry (abouy 8 or 9 inches in diameter) covered with, of all things, powdered sugar. Sort of like a large, delicate meat pie.

Inside was minced chicken with cinnamom, ginger, almonds, saffron, and eggs. What a combo!!! We were supposed to eat it with our hands, which we did, getting powdered sugar all over. It was served warm, right from the oven. Yum yum.

Has anyone ever had this?

#1

16 Replies Related Threads

    rumaki
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    RE: Chicken Bastilla 2008/08/25 17:38:23 (permalink)
    Yes, I've had it at the Casablanca restaurant in Old Town Alexandria, Virginia. I believe the authentic version is made with squab, but the chicken version is delicious, if messy, to eat.
    #2
    the grillman
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    RE: Chicken Bastilla 2008/08/25 18:15:31 (permalink)
    this sounds both strange and wonderful.

    The wife and I love Mediterranean cuisine. Don't think we've ever been Moroccan, though. Usually we do Greek/Lebanese/Turkish to get our fix.
    #3
    RubyRose
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    RE: Chicken Bastilla 2008/08/25 18:25:23 (permalink)
    I first had it on a trip to Los Angeles in the mid 70's and really enjoyed the combination of flavors. The menu said it was stuffed with pigeon but it tasted like chicken to me. Unfortunately, the closest decent Moroccan restaurant to us is near Philadelphia so I don't get it that often unless I make it myself.

    Was rabbit on the menu?

    #4
    NYNM
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    RE: Chicken Bastilla 2008/08/25 18:31:08 (permalink)
    quote:
    Originally posted by stlouisguy

    this sounds both strange and wonderful.

    The wife and I love Mediterranean cuisine. Don't think we've ever been Moroccan, though. Usually we do Greek/Lebanese/Turkish to get our fix.


    Yes, it was wonderful. In fact, all the dinner was! It was a 7 course meal for only $20, and had another chicken dish, a lamb dish, appetizers, dessert, etc. Even a bowl of fruit fruit (apple, orange, grapes, banana).

    The other chicken dish was in a spicy fruity thin sauce with cinnanom, oranges and herbs.

    It was similar to other Mediterreanean foods, but much more spice (not "hot" just flavorful) and fruits. The chcikenbastilla had that phyllo dough crust, and a dessert course was baklava-ish with aslo the phyllo dough.

    I once made a dish of apricots and chicken and it was also good.

    (The restaurant, by the way, was Casablanca near Wilmington, DE. Lots of fun, belly dancers, etc.)
    #5
    Sneetch
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    RE: Chicken Bastilla 2008/08/26 13:48:37 (permalink)
    from '95 to '99 i worked in a wonderful little restaurant in Saugerties NY called the Blue Mountain Bistro. the menu was french/mediterranean, and chicken b'stilla was often an evening special. my first taste of that amazing mix of sweet, savory, crunchy, and juicy made me a lifetime fan! ( i swear one of these days i'm going to buy puff pastry, almonds, saffron etc. and try to make my own.)
    #6
    njkim
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    RE: Chicken Bastilla 2008/09/01 22:25:37 (permalink)
    quote:
    Originally posted by NYNM

    I ate in a Moroccan restaurant and had this delicious, first time for me, appetizer.

    Called chicken bastilla, it came on a large dish to be shared, a mound of flaky pastry (abouy 8 or 9 inches in diameter) covered with, of all things, powdered sugar. Sort of like a large, delicate meat pie.

    Inside was minced chicken with cinnamom, ginger, almonds, saffron, and eggs. What a combo!!! We were supposed to eat it with our hands, which we did, getting powdered sugar all over. It was served warm, right from the oven. Yum yum.

    Has anyone ever had this?




    We have a place in Philly called Marrakesh, and it's by far one of my favorite places ever. Very traditional and authentic, and 6 years ago when I had my kidney transplant, the first thing I wanted to eat was their Chicken Bastilla. I hadn't been able to eat it while I was on dialysis for some reason, but that first day out of the hospital, guess where I went? lol. Great place
    #7
    NYNM
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    RE: Chicken Bastilla 2008/09/03 11:45:52 (permalink)
    quote:
    Originally posted by njkim

    quote:
    Originally posted by NYNM

    I ate in a Moroccan restaurant and had this delicious, first time for me, appetizer.

    Called chicken bastilla, it came on a large dish to be shared, a mound of flaky pastry (abouy 8 or 9 inches in diameter) covered with, of all things, powdered sugar. Sort of like a large, delicate meat pie.

    Inside was minced chicken with cinnamom, ginger, almonds, saffron, and eggs. What a combo!!! We were supposed to eat it with our hands, which we did, getting powdered sugar all over. It was served warm, right from the oven. Yum yum.

    Has anyone ever had this?




    We have a place in Philly called Marrakesh, and it's by far one of my favorite places ever. Very traditional and authentic, and 6 years ago when I had my kidney transplant, the first thing I wanted to eat was their Chicken Bastilla. I hadn't been able to eat it while I was on dialysis for some reason, but that first day out of the hospital, guess where I went? lol. Great place



    Good 4 You! That Marrakesh place might be connected to the Casablance place we went to in DE. They mentioned they had a Philly location.

    http://www.thecasablancarestaurant.com/

    From the menu:

    Second Course - B’stilla
    A traditional Moroccan pastry of flaky phyllo dough dusted
    with powdered sugar and cinnamon. Filled with a delectable
    mix of eggs, chicken, and sweet cinnamon spices.

    I'd love to have the bastilla again. It was delish and oddly comforting
    #8
    NYNM
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    RE: Chicken Bastilla 2008/09/03 11:54:05 (permalink)
    Maybe some recipes and photos?

    http://www.wgby.org/localprograms/onthemenu/recipes/recipe_detail.cfm?recipe_id=221

    http://www.fabulousfoods.com/index.php?option=com_resource&controller=article&category_id=18&article=17548

    http://moroccan-food.suite101.com/article.cfm/chicken_bastilla_recipe


    It's interesting that each recipe has different spices: saffron, cinnamon, cardamon, crushed almonds, tumeric, cilantro, orange water, paprika, ginger, chili powder, parsley, black pepper, and of course, powdered sugar.

    Who would think of this stuff with chicken??

    (I am getting hungry....)
    #9
    amina
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    RE: Chicken Bastilla 2008/09/06 05:43:09 (permalink)
    I've lived in Morocco for eight years. Bastilla is a spectacular dish, and I've never encountered chicken bastilla with cardamon, chili powder or paprika. The traditional spices used to cook the chicken are ginger, saffron, salt, white and black peppers...also turmeric. Cilantro is more complimentary than parsley. The orange flower water is used to flavor the almonds.
    #10
    amina
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    RE: Chicken Bastilla 2008/09/06 05:44:28 (permalink)
    Forgot to include cinnamon sticks in that list of spices for the chicken!
    #11
    brittneal
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    RE: Chicken Bastilla 2008/09/06 07:08:59 (permalink)
    I worked for a Morrocan in denver in the 70's He had this on the menu. We made it in a pie tin just like the greek spinch pie(spancopita-sp?) It was layered fresh sspincah, chicken, slivered almonds and feta in phyllo crust.
    britt
    #12
    pimple2
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    RE: Chicken Bastilla 2016/07/07 19:21:08 (permalink)
    https://www.youtube.com/watch?v=xoMYeeMvC8I
     
    pigeon b'stilla by English foodie
     
    https://www.youtube.com/watch?v=G0Deq-xU3_I
     
    Chicken, by native Moroccan
     
    https://www.youtube.com/watch?v=whmjh3vl0uE
     
    another version, a briwat
    post edited by pimple2 - 2016/07/07 19:35:02
    #13
    wanderingjew
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    RE: Chicken Bastilla 2016/07/07 19:32:58 (permalink)
    pimple2
    https://www.youtube.com/watch?v=xoMYeeMvC8I
     
    pigeon b'stilla by English foodie
     
    https://www.youtube.com/watch?v=G0Deq-xU3_I
     
    Chicken, by native Moroccan




    I've got to  ask
     
    How on earth are you digging up these dead obscure threads from 10 years ago? I wouldn't be able to find them now matter how hard I tried (that's If I had wanted to try)
    #14
    pimple2
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    RE: Chicken Bastilla 2016/07/10 18:37:10 (permalink)
     I apologize if reviving old threads is frowned upon. This practice is, in some sites; please let me know if Roadfood follows a similar policy, tradition.
     
    Anyway, I like to look at interesting [to me] from old threads, and add something useful [I hope] so that we might spark some more discussions, maybe outside our usual tracks?
     
    Like the gentleman upthread who worked for a Moroccan who neatly combined the elements of spanakopita and b'stilla, to create his own variant of what he felt would please his customers' tastes, and sold it as Chicken b'tilla! Feta cheese and spinach, plus the chicken and sweet almonds, would have given a Moroccan a mighty shock! So began the Brick Lane "Curry" tradition of freewheeling names, that later gave rise to its own orthodoxies! Such is life!
     
    Re: b'stilla, watching a real master [female in this case] hand form these pastries, using a rounded pastry tin, but otherwise just her hand and a circular sheet of varq dough, is pretty amazing, at least to me.
     
    Situation the well-buttered varg in the small tin to provide a stable foundation, the chicken, egg, and almond mixtures are squished in firmly and the varq is brought together on top much like some Chinese dim sum, with a coiling motion. Then the topmost lip(s) are turned back down on themselves, like peeling back a lotus flower, until a double layer of pastry is formed out of the one original layer, with a steam hole left in the middle. Neat round balls, well greased, set out to bake.
     
      i
    post edited by pimple2 - 2016/07/10 18:45:51
    #15
    pimple2
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    RE: Chicken Bastilla 2016/07/10 18:58:43 (permalink)
    NYNM
    Maybe some recipes and photos?

    http://www.wgby.org/local...tail.cfm?recipe_id=221

    http://www.fabulousfoods....d=18&article=17548

    http://moroccan-food.suit...hicken_bastilla_recipe


    It's interesting that each recipe has different spices: saffron, cinnamon, cardamon, crushed almonds, tumeric, cilantro, orange water, paprika, ginger, chili powder, parsley, black pepper, and of course, powdered sugar.

    Who would think of this stuff with chicken??

    (I am getting hungry....)



    Who would think of such combinations? Indians!!
     
    Origins of some of the spices:
     
    Black pepper: Kerala
     
    Cinnamon : cassia bark, Cinnamonum obtusifolium, etc. native to a wide swath of India, and Cinnamomum zeylanicum, Sri Lanka, is <30 miles from the Indian coast, a part of cultural India, settled in the north by the southern empires.
     
    Turmeric
     
    Ginger
     
    Oranges, citrons, limes, lemons: n.e. India
     
    Refined sugar: India, particularly Bengal. The words "sugar" and "candy" directly derived from the Sanskrit terms for refined sugar, sharkarA, and khaNDa. 
     
    Saffron; an Indo-Iranian sacred substance, kAshmiirA, resplendent, radiant, red-orange [like the dawn].  Hari, Vedic = zhairi, Old Persian, Avestan, for radiant, bright, by extension, sun-like, yellow; became ZARD in later Farsi, and zaffran, saffron, derived from these later languages.
     
    #16
    wanderingjew
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    RE: Chicken Bastilla 2016/07/10 19:30:43 (permalink)
    pimple2
     I apologize if reviving old threads is frowned upon. This practice is, in some sites; please let me know if Roadfood follows a similar policy, tradition.
     
     

    I'm reading and re-reading my comment and I was wondering where I said that reviving old friends is frowned upon? Can you show me where?
    I guess I just have difficulty wrapping my around it as I   wouldn't have the time or tenacity to even locate such obscure threads that have been long buried in the in the deep dark pits of of the forum.
     
    #17
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