Comments on: Pastilla, Bastilla, Bisteeya, B’stilla, Bstilla… or whatever the heck you want to call it.

By: Anonymous

Anonymous — Mon, 27 Dec 2010 00:06:00 +0000

Hi Nada, thanks for your comment. I’m sure there are many different variations on bastilla. This recipe actually includes almonds, mixed with cinnamon and sugar. Cheers!

By: Nada

Nada — Mon, 27 Dec 2010 00:00:00 +0000

This is actually a twist on the standard Moroccan Bastilla but I certainly appreciate the fact that you have tried! I am Moroccan and even from Fes..
We bake it but NEVER fry it! unless you do it in small triangle which we call Briouates..
The green stuff should be finely chopped..no cloves, no Ras el Hanout but there should be a hint of cinnamon in the mixture mostly coming from cinnamon stick. a hint of honey or sugar in that mixture.
Almond in the mixture should be golden brown and then coarsly chopped..and that is missing. Some people even start adding a kind of almond praline paste instead but it’s a must to have almond
Overall..It’s seriously amazing that you have tried..I know moroccan people who would never dare lol..
I just happen to know because I come from a family of good cooks…

By: Benjamin

Benjamin — Sun, 14 Nov 2010 02:13:00 +0000

this dish is authentic and awesome! I first learned about it from the Philadelphia restaurant school in 1988 bitches! I’m going to make individual ones at some point as I am winning Hell’s Kitchen.

By: Valera

Valera — Wed, 10 Nov 2010 11:12:00 +0000

I love this recipe, I’ve made exactly the same for my husband! If you like the idea, you can find some other recipies here http://searchizz.com/search.php?q=pastilla+recipe

By: Marcos Sawasdee

Marcos Sawasdee — Sun, 03 Oct 2010 14:07:00 +0000

Hey Zen, great blog !
Have ever tried to do with rice paper ?

By: deb

deb — Mon, 17 May 2010 09:11:33 +0000

Thanks for the recipe. http://bearheadsoup.blogspot.com/2010/05/brick-brik-malsouka-warka-etc.html I made them over the weekend. YUMMM Looking forward to trying more of your recipes, cheers Deb

By: Nadia

Nadia — Wed, 12 May 2010 19:16:59 +0000

Cool Recipe #2

By: Stella

Stella — Fri, 23 Apr 2010 21:05:26 +0000

My family makes Bisteeya with pigeon. Yours looks beautiful, but I must say I was hoping you would break the mold and use pigeon. Can’t say i blame you for not though (smile)…

By: hargwyne

hargwyne — Tue, 13 Apr 2010 11:48:12 +0000

I’ve made a version of this once before (with filo) but your’s sounds really rather good. And a little googling reveals a handy source for feuilles de brick. Thanks for posting!

By: Lorraine @ Not Quite Nigella

Lorraine @ Not Quite Nigella — Tue, 13 Apr 2010 04:45:10 +0000

Ooh I’ve had this and it’s so unusual! Thanks for the recipe!