bastilas papers stuffed tasty fillings

Pastilla is a type of baked goods that is stuffed with different tasty fillings and a variety of flavors. It is worth mentioning that its origin is from Andalusia: in Spanish PASTELA

bastilas papers method of making

necessary quantities

• 250 grams of white flour.
• Quarter teaspoon of salt .
• a quarter of a liter of lukewarm water.

How to prepare

1. Mix the ingredients with an electric mixer or just by hand.
2. We let the liquid rest for half an hour.
3.  We put a frying pan of the excellent type that does not stick food on a low heat.
4. Remove the pan from the heat after it becomes hot, then brush the pan with flour liquid using a food brush.
5.   We put the pan over the fire and wait one minute at most.
6. When the sides of the paper separate from the pan, we take the paper and apply a little oil or butter directly to the surface of the paper to keep it soft.
7. Repeat stage 4 and 5.
8.   We repeat stage 6 and 7.
9.   We continue like this until the amount of dough runs out.

In this way, the housewife can easily prepare pastilla leaves at home, and they are used to serve pastilla and briouats with a filling of shrimp or any kind of fish or chicken.

Briouat shrimp

 

ingredients required

• Half a kilo of shrimp.
• Two medium onions, finely chopped.
• Two cloves of garlic, mashed or crushed with mortar.
•   Coriander and crushed parsley.
• Half a teaspoon of salt to taste.
• Half a teaspoon of sweet red pepper.
• Half a teaspoon of black pepper.
• Half a teaspoon of hot pepper.
• Three tablespoons of vegetable oil.
• A handful of mushrooms, cut into very thin pieces.
• Green olives without pits, cut into thin circles.
• One tablespoon of olive oil.
• A teaspoon of lemon juice.
• Two tablespoons of butter

How to prepare briwat with shrimps in the oven

1. Boil the shrimps with a little salt for a few minutes.
2. Al-Qamaroon is distilled from the water and then peeled.
3. Climb the Chinese noodles in the same water in which we boiled the croft for 5 minutes as well.
4. Drain and distill the noodles well from the water, then cut with scissors or a knife to the same length.
5. Put the garlic, onions and vegetable oil in a frying pan on the stove, stir the onions in the oil until they wither and begin to acquire a golden color.
6. Add the shrimps to the previous mixture, then the spices, and stir to mix the ingredients well.
7. Add the Chinese noodles, coriander and mint, then stir well with a spoon.
8. Add the mushrooms and mix all the ingredients with a spoon.
9. Remove the pan from the heat, add lemon juice and olive oil and let it cool.
10. We take a large spoonful of the previous filling and put it in the middle of a sheet of pastilla leaves, then fold it in the form of an envelope or wrap it as desired.
11. We put the briouats after mixing them with a little butter on the oven tray and bake in the oven until they are browned on all sides.
12. It is best to serve this dish hot, after garnishing it with cinnamon and icing sugar.

  Pastilla stuffed seafood tasty fillings

Amounts of fish briouat

• A kilo of anchovies or any kind of fish as desired.
• 2 green pumpkins
• Two carrots
• Two onions
• Two green peppers
• 4 tablespoons of chopped coriander and parsley.
• 3 crushed garlic cloves.
• A teaspoon of black pepper
• Turmeric teaspoon
• salt.
• 3 tablespoons of vegetable oil.
• One tablespoon of olive oil.
• Turmeric teaspoon

How to prepare briouat with fish

1. Clean the fish and remove the bones and fins.
2. Drip and put in a bowl, add coriander and parsley to it, then half a spoonful of lemon juice, half a teaspoon of salt, half a spoonful of black pepper, garlic, and olive oil. Mix everything well and let the marinade soak.
3. In a frying pan over a low heat, put the vegetable oil and onions, cut them into very thin slices, and stir from time to time for a quarter of an hour.
4. Add the green pepper, cut into thin slices, stir and stir the vegetables to fry and wilt a little.
5. Add carrots and green squash cut into thin longitudinal pieces, and stir well.
6. Add the spices and stir until the ingredients are combined, then add the fish.
7. After the vegetables and fish are cooked, remove the pan from the heat and let it cool (it should be completely dry from the broth).
8. We put a little of this filling in the middle of the pastilla sheet and fold it as desired.
9. Arrange pastillas on an oven tray and bake until golden on both sides.
10. Pastilla served with fish and vegetables, garnished with lemon slices.

Pastilla with chicken

Recipe amounts

•  Half a kilo of chicken meat.
• a quarter of a kilo of crushed peanuts or almonds.
• Two chopped medium onions.
• A cup of coriander and parsley.
•  Half a teaspoon each of black pepper, turmeric, ginger, salt.
• A quarter teaspoon of cinnamon powder.Two tablespoons of oil
•  Adequate water for the maturity of the meat.
•  Half a kilogram of pastilla paper.
•  Three eggs, half a glass of sugar glaze

method

1.  In a saucepan over medium heat, put the onions and fry them with the meat in the oil.
2.  Add water and spices and leave it all until the meat is completely cooked.
3.  Remove the meat from the pot and let the broth absorb the water and coagulate
4.  Beat the eggs a little and add them to the broth. Stir to make the broth stick and the eggs blend well with the broth
5.  Remove all bones from the meat and chop them into small pieces
6.  Grease the oven tray with butter or oil
7.  Arrange pastilla leaves on top of the tray
8.  Put the mixture of onions and eggs, then put the meat on it, then the almonds, then cover the whole with pastilla leaves
9.  Grease with butter and put in an oven until it acquires a golden color
10.  Before serving, decorate the chicken pastilla with cinnamon and icing sugar