Chicken Basteeya Recipe
About Chicken Basteeya Recipe:
It's a spicy, savoury, composed of many buttery thin layers of pastry, enclosing eggs, chicken, almonds, topped with cinnamon and powdered sugar wrapped up in a pie (phyllo dough or Warka Dough).
- 24 Ingredients
Ingredients for Chicken Basteeya Recipe
- As required Chicken Filling
- 1 pound whole chicken of approximately 2
- 2 large onions finely chopped
- 1 cup finely chopped parsley
- 2 tablespoon cooking oil
- 1 teaspoon ginger powder
- 1 teaspoon cinnamon powder
- 1/4 teaspoon turmeric powder
- pinch A large saffron
- 1 teaspoon Salt
- 1/4 teaspoon pepper
- 2 cup Water
- As required Eggs Filling
- 6 Egg
- As required Almonds Filling
- 10 ounce blanched almonds
- 4 ounce Powdered Sugar
- 2 tablespoon orange blossom water
- 1/4 teaspoon a of cinnamon powder
- As required Oil For Frying
- As required Dough Ingredients
- As required Phyllo dough
- 1 stick Butter
- 1 Egg Yolk
Vitamins & Minerals
- Vitamin A
- Vitamin B1
- Vitamin B2
- Vitamin B3
- Vitamin B6
- Vitamin B9
- Vitamin B12
- Vitamin C
- Vitamin E
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
How to Make Chicken Basteeya Recipe
Fry the almonds in the oil until they become golden brown, we need to remove excess oil from the almonds.
Blend the almonds with the powdered sugar, cinnamon, and orange blossom water in a food processor until the almonds are crushed.
To fold the bastilla brush your baking pan with melted butter. Pleat the phyllo pastry into 2 and put 3 layers in the middle of the baking pan. Place folded phyllo pastry sheets around the baking pan where 1/3 of their length is stand out the edge of the pan.
Brush the phyllo pastry with melted butter. Spread the egg mixture in the middle of the pan. Cover it with 2 layers of phyllo pastry, then brush the phyllo pastry with melted butter.
Then spread the chicken pieces and cover them with 2 layers of phyllo pastry. Brush the phyllo pastry with melted butter and spread the almond mixture.
Cover it with 2 layers of phyllo pastry. Brush the phyllo pastry with melted butter. Carefully pleat over the phyllo dough from all sides and brush the top of the pastry with melted butter and egg yolk.
Add 3-4 layers of phyllo dough pastry on top and insert them in the bottom of the pie. Brush the surface with melted butter and egg yolk.
Preheat the oven to 350 degrees and bake the bastilla for 20-30 minutes or until golden brown. Decorate the bastilla with sprinkled powdered sugar and cinnamon powder before serving.
Serving serve the bastilla warm and juicy. Bonne appetit!