Bastilla
Tonight was a grand dinner with family. We had a fresh greens with mushrooms and strawberries to start with mango vinaigrette. The Bastilla was a great success. My Father-in-law had two servings.
The first time I learned how to make Bastilla was in Oklahoma during Ramadan; a group of us got together to learn how to make it. I unfortunately didn't get to finish making the finished product because my daughter decided to eat a bunch of Sudefed and ended up in the ER.
Every since that night I have wanted to make this dish again. For years I would think of that night and the mixture of flavors and textures that are so unique this traditional Moroccan dish.
I love the savory taste of the chicken, with onion; the different textures between the eggs and the sweet nuttiness of the almonds and sugar.
In my version of Bastilla I leave off the dusting of the powdered sugar, because for me it makes the dish just too sweet. I also put a little touch of Rene here and there with my own secret ingredients.
I just had a thought that for a dinner party I would make these into individual Bastillas
What a great idea to make individual ones. Although, the presentation of the large one is impressive too. Either way, sounds delicious.
ReplyDeleteYou can indeed make individual ones. Just be careful they can become dry when they go small.
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