We’ve prepared together the Chicken Bastilla, the oldest and most traditional variant of this Moroccan dish; but no great dish would be such without a perfect counterpart. Here’s the Seafood Bastilla! 🙂
The use of warka dough is the same, but it contains a filling of cod, squids and shrimps enriched with warm spices and noodles chopped, without omitting the butter scent that characterizes the Bastillsa in all its varieties 🙂 .
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- 250 g of cod
- 250 g of squids
- 250 g of shrimps
- 100 g of Chinese noodles
- 2 tablespoons of lemon juice
- 1 clove of garlic
- 1 teaspoon of paprika
- 1/4 teaspoon of cumin
- 1/4 teaspoon of black pepper
For the composition
- 10 sheets of warka dough
- 40 g of butter
Fry the minced garlic with spices.
Add diced cod, and squids into the pot, and let simmer about 10 minutes, then add the cleaned shrimps and cook another 5 minutes.
Now add the fresh parsley, lemon juice and noodles. If there'not enough water just add some, however, be careful not to make the filling too runny.
Once the noodles are soft, break them with a spoon.
For the composition
Choose a pan of appropriate size for the sheets of dough you have. For example we used round sheets with a diameter of 24 cm, and to bake the pie we used a smaller round baking pan of about 20 cm 😉 .
Grease the bottom of the pan generously with melted butter.
Brush with butter one warka sheet, lay it on the bottom of the pan. Repeat the process until you have 5 sheets on the bottom.
Pour the filling evenly.
Here comes the most delicate step of the whole composition. Complete the top of cake with the remaining 5 sheets of dough (do not forget to brush them with butter).
Now gently lift the cake and stuck the top dough sheets on the sides.
Grease generously with butter and cover with aluminum foil.
Bake at 180 °C for 25 minutes, then remove the aluminum foil and continue cooking until the top is golden brown (it takes a couple of minutes).
Let cool a minute and remove from the pan your seafood bastilla. Sprinkle with parsley and lemon slices.