MOROCCAN PASTILLA WITH FISH

Ingredients

Ingredients of the Filling:

1/2 pound of squid

1/2 pound of white fish.

1/2 pound of peeled shrimp

1/2 cup of finely chopped 

cilantro

1/2 tablespoon of lemon juice

4 oz of chinese vermicelli

1/2 teaspoon of crushed garlic

A large pinch of saffron

1 teaspoon of paprika

1/4 teaspoon of cumin

Red chili pepper (to taste)

1 teaspoon of salt (to taste)

1/4 teaspoon of pepper (to 

taste)

Ingredients for the wrap:

Spring roll pastry

2 egg yolks

4 tablespoons of butter

 How to make Moroccan

 PASTILLA FISH

Steps to prepare the filling

 Cut the squid and white fish into 

small pieces.

 Boil the squid pieces in water for 

15 minutes before adding the

 white

fish and shrimp to boil for

 another 10 

minutes.

 Remove the squid, fish, and 

shrimp from the water and

 reserve.

 Put the chinese vermicelli to boil

 in 

the same water where the fish 

was 

boiled. Remove the vermicelli

 from 

the water after 5 minutes, drain

 it 

from excess water, and reserve.

On medium heat, melt the butter 

in a cooking pan. Add the fish, 

spices, parsley, and lemon juice.

 Mix 

all the ingredients and let them

 cook 

for the next 15 minutes while 

constantly stirring.

Add the chinese vermicelli to the 

fish mixture and mix well. Cut

 the 

vermicelli into smaller pieces

 with 

your spoon.

Steps to wrap the Bastila:

 Place the spring roll pastries 

around you baking dish with 1/3

 of 

the pastries hanging from the

 edges 

of the dish (see video). Place 1 or

 2 

spring roll pastries in the center

 of 

the baking dish.

 Brush the pastries with melted 

butter and brush the edges with

 egg 

yolk.

Place the filling in the center of

 the 

baking dish and bring the pastry 

edges to the center.

 Cover the top of the Bastila with

 2 

spring roll pastries and tuck in

 their 

edges. Brush with melted butter 

and 

egg yolk.

 Bake the Bastila for 20 minutes 

at 

400 degrees.

Serving:

Broil the Bastila for 1 minute 

before 

serving and decorate with 

shrimp, 

parsley leaves, and lemon slices. 

Enjoy!