👨‍🍳 조리법

1. 1

   Prepare the Meat Filling: In a large pot or Dutch oven, heat a tablespoon of oil (not included) over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes. Add the grated ginger, turmeric, coriander, salt, and pepper. Cook for 1 minute until fragrant. Add the pigeon or chicken pieces, cinnamon (1 tbsp), chopped cilantro, chopped parsley, and the saffron water (if using). Pour in 2 cups of water or broth. Bring to a simmer, then cover and cook gently for 45-60 minutes, or until the meat is very tender and cooked through. Remove the meat from the pot, reserving the cooking liquid. Once cool enough to handle, shred the meat finely, discarding bones and skin. Skim any excess fat from the reserved cooking liquid.

   ⏱️ 1 hour 15 minutes
2. 2

   Prepare the Egg Mixture: In a clean bowl, whisk the 8 eggs until well combined. Gradually whisk in about 1 cup of the reserved cooking liquid from the meat. Pour this mixture back into the pot with the remaining cooking liquid. Cook over medium-low heat, stirring constantly, until the eggs are just set and have a creamy, scrambled consistency. Be careful not to overcook them into dry curds. Season with a pinch of salt and pepper if needed. Remove from heat and let cool.

   ⏱️ 20 minutes
3. 3

   Prepare the Almond Layer: While the meat and eggs are cooling, blanch the almonds if you haven't already (boil for 1 minute, drain, cool, then slip off skins). Toast the blanched almonds in a dry pan over medium heat until lightly golden and fragrant, about 5 minutes. Let them cool completely. In a food processor, pulse the toasted almonds with the remaining 1 tbsp of cinnamon and 2-3 tablespoons of powdered sugar (from the total amount) until coarsely ground. Do not over-process into a paste.

   ⏱️ 15 minutes
4. 4

   Assemble the Bastilla: Preheat your oven to 180°C (350°F). Lightly grease a 23-25 cm (9-10 inch) round baking dish or pie plate. Take one sheet of phyllo dough, brush it generously with melted butter, and lay it in the dish, letting the edges overhang. Repeat with 7 more sheets, rotating each sheet slightly to cover the bottom and sides of the dish, brushing each layer with butter. You should have a well-lined dish with phyllo edges extending outwards. Spread the shredded meat evenly over the phyllo base. Top the meat layer with the cooked egg mixture, spreading it evenly. Sprinkle the ground almond and cinnamon mixture over the eggs. Fold the overhanging phyllo edges inwards over the filling. Layer the remaining 8 sheets of phyllo dough on top, brushing each sheet generously with melted butter and tucking the edges down the sides to create a smooth, sealed top. Ensure the top layer is well-buttered for crisping.

   ⏱️ 30 minutes
5. 5

   Bake the Bastilla: Place the assembled bastilla in the preheated oven. Bake for 45-60 minutes, or until the phyllo is deeply golden brown and very crispy. If it starts to brown too quickly, you can loosely tent it with foil. Once baked, remove from the oven and let it rest for at least 10-15 minutes before serving.

   ⏱️ 1 hour
6. 6

   Serve: Carefully invert the bastilla onto a serving platter if desired, or serve directly from the baking dish. Generously dust the top with the remaining powdered sugar and sprinkle with additional cinnamon. Serve warm.

   ⏱️ 5 minutes