I just got back from a fabulous culinary tour in Morocco and wanted to try Bastilla for mom son's birthday. They say it's a special occasion dish so what the heck??
To start, Fillo is definitely NOT Warka!! The dough they use in Morocco to make Pastilla must have some gluten because it is stretchy and sure doesn't dry out as quickly .....while you are compiling the dish.
So I guess I need some advice on how to work with fillo in a round container. It would have been easier to lay out flat sheets of it in layers in a 9x12 pan but in this recipe, the excess that lays over the side of the round pan should be used to seal in the package from the bottom. Unfortunately, even though I worked quickly and brushed every layer with butter, by the time I was ready to "close the deal", the overlaying sides were all dried up. I hope the contents don't leak when it's baked.
Next,I have seen videos where the cook folds each sheet in half to double it. Is it necessary to butter in between the halves? Would not doing so cause a tough crust?
Lastly, I opened my package to find each sheet riddled with random slits, making it impossible to lift out one sheet at a time. Is this an anomaly and I received a defective package or do all fillo packages end up this way??
I would love to perfect this dish!
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