Fish Bastilla in Filo Dough
Fish Bastilla in Filo Dough

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, fish bastilla in filo dough. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Fish Bastilla in Filo Dough Fay. Traditionally, Moroccan fish pastilla is made with warka, a slightly less-flaky, more malleable pastry sheet. Hiding beneath that crispy pastry is a zesty vermicelli filling chock-full of shrimp, calamari and fish. Although making fish Bastilla is a little bit time-consuming, each step is easy enough for anybody.

Fish Bastilla in Filo Dough is one of the most well liked of current trending meals on earth. It’s enjoyed by millions daily. It is simple, it is fast, it tastes yummy. Fish Bastilla in Filo Dough is something which I’ve loved my whole life. They’re fine and they look wonderful.

To get started with this recipe, we must prepare a few components. You can cook fish bastilla in filo dough using 10 ingredients and 2 steps. Here is how you cook that.

The ingredients needed to make Fish Bastilla in Filo Dough:
  1. Take filo dough (toko)
  2. Take fish cocktail: like shrimps, mussels, lobster, white fish etc (frozen or
  3. Prepare fresh about 400 gr)
  4. Make ready rice mie (package)
  5. Get green olives (sliced in rings)
  6. Take coriander (to you're tast)
  7. Prepare spices: paprika, ginger,chili or black peper, salt, cinnamin, curry
  8. Get olive oil
  9. Prepare butter (about 200 gr melted)
  10. Get garlic (cut in pieces)

This dish is also known as pastilla, bestila, b'stila, and bisteeya. The name used for the dish depends on the region you are in. A thin, crispy pastry shell conceals savory chicken saffron, spicy omelet filling, and a crunchy coating of sweetened orange flower water fried almonds. MELT the butter and use a silicone kitchen brush to coat a filo dough sheet.

Steps to make Fish Bastilla in Filo Dough:
  1. Take a baking tray (i prefer the 24 cm tray) and cover the bottom with butter so the filo dough will not stick. Pour some hot cooked water over the rice mie and let it week for about 5 minutes. meanwhile put some olive oil in a baking pan and bake the garlic but not brown, then add the fish, spices, olive parts and mie. Let it cook on a slow fire for about 7-10 minutes and then let it cool off. When cooled down take a sheet of the filo dough, put it in the tray and
  2. When cooled down take a sheet of the filo dough, put it in the tray and cover the sheet with the melted butter. Then take another sheet of filo, put in on the first layer and cover it again with butter. You repeat that 5 of 6 times for a solid bottom. Then add the fish and mie and cover it with another 4-5 layers of filo each covered in butter. Place the upper sheets over the bottom sheets like a package. Cover the top with the rest of the butter. Bake in a pre-heated over for about 25 minutes.

A thin, crispy pastry shell conceals savory chicken saffron, spicy omelet filling, and a crunchy coating of sweetened orange flower water fried almonds. MELT the butter and use a silicone kitchen brush to coat a filo dough sheet. PLACE another filo sheet on top and also coat that second sheet. Swordfish, shrimp, and calamari are mixed with Chinese vermicelli, black mushrooms, and a spicy tomato sauce. The filling is enclosed in paper-thin warqa or phyllo dough and then baked.

So that is going to wrap this up with this exceptional food fish bastilla in filo dough recipe. Thank you very much for reading. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!