200°C · 20-30 minAllergens
Gluten
Lactose
Selderij
Ei
Noten
SulfietMoroccan Bastilla (Pie)
Experience a unique Mediterranean dining experience with this Moroccan bastilla (pie). We start by preparing the filling, marinating chicken thigh (Beter Leven 2 stars) with ginger powder, cumin seeds, and turmeric, then slowly cooking it. We shred the chicken and mix it with pine nuts, roasted oyster mushrooms, almonds, raisins, rose water, and fluffy saffron rice. This mixture is folded together with a boiled egg in brick pastry to form a pie, which we bake to a golden brown in the oven. On the side, we prepare a vegetable mix of roasted carrot, aubergine, celeriac, and cherry tomatoes, along with a refreshing fresh mint labneh (thick yoghurt dip). Enjoy!
Chicken thigh fillet (Beter Leven 2 stars), aubergine, celeriac, carrot, cherry tomato, oyster mushrooms, spinach, garlic, fresh basil, chervil and mint, chilli powder, ginger, cinnamon, cardamom, cumin seeds, coriander seeds, turmeric, allspice, almond flour, pine nuts, raisins, fresh free-range egg, Greek yoghurt, basmati rice, brick pastry (contains wheat flour), rose water, icing sugar, extra virgin olive oil, butter, pepper and salt, sunflower oil.
Allergens: ei, gluten, koemelk, lactose, noten, selderij, sulfiet.
Microwave
Remove the bastilla with baking paper from the dish and heat the vegetables loosely covered and the bastilla uncovered on baking paper for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons). Note, the bastilla will not become crispy in the microwave. Serve with the labneh (cold).
Oven — 200°C, 20-30 minMarleen's choice
Remove the bastilla with baking paper from the dish and heat the vegetables covered with an oven-safe plate or aluminium foil, and the bastilla uncovered on baking paper for 20 minutes (1 person) to 30 minutes (2 or more persons). Serve with the labneh (cold). Disposable containers cannot go in the oven; transfer to an oven dish.