Hey everyone, it’s Drew, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, fish bastilla in filo dough. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Fish Bastilla in Filo Dough is one of the most popular of recent trending foods on earth. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions every day. They are fine and they look fantastic. Fish Bastilla in Filo Dough is something which I’ve loved my whole life.
Seafood Bastilla is a great do-ahead special occasion dish. Hiding beneath that crispy pastry is a zesty vermicelli filling chock-full of shrimp, calamari and fish. In Morocco warqa pastry is used to enclose the filling; outside of Morocco look for brik pastry or use rustic style phyllo dough.
To get started with this recipe, we must first prepare a few ingredients. You can have fish bastilla in filo dough using 10 ingredients and 2 steps. Here is how you can achieve it.
The ingredients needed to make Fish Bastilla in Filo Dough:
- Make ready filo dough (toko)
- Make ready fish cocktail: like shrimps, mussels, lobster, white fish etc (frozen or
- Get fresh about 400 gr)
- Make ready rice mie (package)
- Prepare green olives (sliced in rings)
- Get coriander (to you're tast)
- Make ready spices: paprika, ginger,chili or black peper, salt, cinnamin, curry
- Get olive oil
- Prepare butter (about 200 gr melted)
- Make ready garlic (cut in pieces)
Phyllo dough is light, crisp and flaky, and so long as you use butter-flavored Seafood Bastilla With Shrimp, Calamari and Fish. Use six sheets, layer the filo dough in the pan, brushing every second layer with the melted butter and letting the dough hang over the edges of the pan. From a local market in Marrakech, this brief video shows the process of making the phyllo dough-like pastry warqa, used for making sweet and savory stuffed. Pastilla (Moroccan Arabic: بسطيلة, romanized: basṭīla) is a North African cuisine meat or seafood pie made with warqa dough (ورقة), which is similar to filo.
Instructions to make Fish Bastilla in Filo Dough:
- 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
- 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.
Simple Phyllo (Filo) dough, made with four ingredients only. This simple phyllo (filo) dough is made with four simple ingredients only: Flour, vinegar, vegetable oil and water. It…» Cut the filo sheets into squares large enough to fit the dish and to cover the top of the pie. You will need two sheets for each pie. Fold the overlapping filo pastry in over the top to cover the pie.
So that is going to wrap it up for this special food fish bastilla in filo dough recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
