Turn the cake pan you plan to use upside down and lay over the phyllo.Ĭut around the edges so the phyllo dough is the same size as the pie pan.Ĭover the sheets of phyllo with a damp kitchen towel to keep from drying out. Remove 10 sheets of phyllo dough from the package and lay out flat.
Sugar, cinnamon and salt in a spice mill, mini food processor or mortar
To assemble the pie, first grind the ¼ cup pine nuts with the powdered Allow mixture to cool to nearly room temperature. Allow to cook so that the tomatoes release their juices,Ībout another 4-5 minutes, then remove from heat. Majority of liquid should be evaporated and the mixture should be quite thick.Īdd the cilantro, scallions, tomatoes and ¾ cup of pine nuts to the mixtureĪnd stir well. Simmer for about 45 minutes, stirring occasionally. Heat to medium or medium low (enough to keep the mixture at a low simmer). Mix well and cook for 2-3 minutes to let flavors blend.Īdd the broth and lemon juice. Longer pink, and is broken up into small chunks.Īdd the tomato paste and stir to mix well.Īdd the next 10 ingredients (cumin, coriander, salt, pepper, thyme,īay leaf, cayenne, paprika, sugar and cinnamon). Heat olive oil in a large skillet over medium-high heat.Īdd the onions and garlic, and sauté until the onions are translucent,ĭo not brown the onions (reduce the temperature if needed).Īdd the ground lamb. Ingredientsġ cup plain yogurt mixed with 1 Tbsp honey Step-by-Step Instructions Every time I turned around she was sneaking some more! That is generally a good sign 🙂 Enjoy! This is truly one of our favorite dishes. My main problem making this dish was that my daughter kept coming over and eating the filling while it was cooking. Make sure to serve your Moroccan Lamb Bastilla with the honey yogurt – it really enhances the dish. You don’t have to, but I think it is worth the effort. After taking my bastilla out of the oven and letting it cool a little (not a lot) I gently tilted the pan to drain some more of the remaining fat and finally sopped some up with a paper towel. As lamb tends to be a fatty meat, I would highly recommend trying to drain out as much of the fat as you can before putting the meat onto the phyllo base.
#Alisa lamb free
I did not use any here, but you can feel free to add some. This one looked fairly faithful to ones I have seen except that it had wine in it – which is generally not very typical in Muslim countries, so I removed it and instead increased the quantity of broth I was using and added some lemon juice as the removal of the wine took out some of the acidic tang. If you can spread melted butter, sprinkle sugar and can squeeze out a dish cloth so that it is just damp then you have all the skills you will need to succeed at making this. For the phyllo dough, fear not! Also easy. Making the meat mixture is really no more difficult than making taco meat. It just take a bit of time as you have to let the meat simmer and then you have to bake it.
Moroccan Bastilla may look a bit complicated and intimidating to make at first glance, and I will admit I was intimidated the first time I made it, but actually, it is fairly easy to make. They also had a cool wrapping technique for the bastilla, AND it looked like they were using schmaltz (rendered chicken fat) rather than butter, on each layer of phyllo. However, while researching, I found a number of authentic looking recipes in arabic where people were using pulled chicken that had been boiled first. I have made this with ground turkey and it does come out a bit drier and is not quite as flavorful. As those who read my blog know, I rarely use red meat, but for this dish and the Algerian tagine coming up, the rich and lucious lamb flavor really makes the dish. I think if I had made it with pulled chicken instead of lamb, Scott might have put it in his top 10 too, but to be fair, the flavor of the ground lamb really makes the dish. A sprinkle of ground pine nuts, sugar and cinnamon between the layers of phyllo give the shell a slightly sweet and nutty flavor that complements the filling without overpowering it. It is a savory pie encrusted in a light, crispt and scrumpious phyllo shell and served with a dollop of honey yogurt. Moroccan Lamb Bastilla (Moroccan Lamb Pie) is #1 of Eva’s Top 10 and also one of my Top 10 as well – in fact, I may move it up on my top 10 list.
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