My first pie of the summer is on its way to a (hopefully) happy client and her friends. I’ve been making this recipe for years out of Kitty Morse’s Vegetarian Table: North Africa which is filled with wonderful recipes. When I get permission to reprint the recipe I will, but it’s worth it to buy the book. Bastilla is the traditional Moroccan savory filo pie. Usually it’s filled with a mixture made of braised pigeon or chicken and scrambled eggs, scented with lots of yummy spices. Using cashews instead of meat is a nice touch especially since the nuts are very rich and meaty. It may sound weird to have a pie made of eggs but believe me, once the filling is encased in layers of buttery, filo dough, cooked to shattering crispness and topped with a blanket of powdered sugar…well, let’s just say that Bastilla is an addiction. It’s that sweet, savory, crunch thing. Here’s the menu that accompanied the pie.
Moroccan Grazing Menu
Eggplant Salad with Capers and Heirloom Tomato Sauce
Moroccan Carrot Salad with Weiser’s Rainbows
Corn and Date Salad
Beet and Tomato Salad with Onion and Lemon Vinaigrette
Chicken Charmoula Skewers
Fattoush