Nice, I am at the last step which is the Oven. I am very excited about the result :) thank you so much for this amazing video. Guess what now? I can fully enjoy my single life, riding motorcycles and skydiving....no need to get married :)
i can answer that since i'm moroccan .. this is definitly not a desert .. i doubt you could eat anything after taking some " moroccan pastilla " lol .. it's mad delicious tho
Salam Alaykum Alia i love all your cooking your great MashAllah i have one Question when i try to write message too you on your homepage on Google it says ( leave comment ): enter name, email, website, but im confused what i have to type in for (website) please if someone can help
Thak you so much.Ilove the great dishes you make .keep on making more you are a great techer .I mad many dishes that you showed and the trund out great.
hi alia, i made an account on youtube especially for you... i wanted to thank you for this video... i live in holland and i am not a great cook but thanks to you i can make all of these great maroccain dishes....you are very exact and clear that makes your video's unique..my mother always says " ainek mizanek" but now i don't have to... i can make the dish knowing that it will taste just fine...
Thank you for this excellent video! You are a great teacher! I am going to make this next week, for I love it at Moroccan restaurant every 3 weeks or so. If a low cal method, it wd be 3x per day!!! Love, Barbara Todres/NYC
I love this pastilla and just tried it...It tasted good but the Filo wasn't a big success. It breaks so easily and I end having many of it on the top. Is there a way by which we can do it at home or is using the row Chinese ones is better?
actually ya can also , make it with only vegetables .but ya still need a special ingredients , typically Moroccan to do so, so stick with the original version, anyway ya try choumicha's vegetarian bastilla, that ll be a solution.
salamo alaikom alia i'm british and ive converted to islam my husband is moroccan and we live in spain every time we go on holiday to morocco i have to have the chicken pastillas i love them they're my fave i've often said to my husband i wish i knew how to make them myself then that's when i saw this video so now i can make them thankyou soo much and i love all your videos and you explain them so well in nice easy steps now i can make for my husband all his favourite food jazaakallah
@bubbles02010 Make it as said in the video but don't include the chicken, many of us does it, but it does not taste the same as this one (with the chicken)! that's what I meant.
The purpose is to mix salty food with sweet food! :) if you remove the chicken it would loose that specialty :)
@Rocknium well, i'm not gonna make it (no time/too complicated) but thanks. i'm sure there's something we can do to not sacrifice the taste as much without meat...hmm... oh well... i love meat.
Salam, just wanted to say that I have made Bastilla today:) It was my first try, and alhamdoullillah, it was a success :D:D:D Thank you for the wonderful tips. I had a few problems with the "ounce" measurement. But it worked out in the end. It took me nearly 3 hours, but I think it will get easier with time:)
I love how it seems so easy in the making progress. It´s all thanks to your wonderful video:) I´m thinking of preparing this for my mother tomorrow insha Allah:) Hopefully it will go well... I hope.
I would like to make bastilla before a dinner party. I believe that you offered two options: 1) assemble, freeze, and then bake the day of the party, or 2) assemble, bake, and refrigerate the day before the party. Which method is better? I would prefer to freeze but I am concerned whether the eggs freeze okay? Does refrigerating a cooked bastilla make it soggy. If I do freeze option, I was wondering if you bake it frozen, at what temperature, and for how long?
the chicken looks great... as in it has yellow fat on it... free ranged and therefore much more tasty than the caged ones. Great dish. and very clear instructions :)
Hey Alia!! sweetie i love ur what u doing...just needed to know where can i find those big fillo dought at?? i got a hard time lookin for it...thanx so much
Beautiful...simple...clear instructions...for an Amazing dish...that we never fail to present in happy occasions in Morocco... Traditionally made with Pigeons instead of chicken... but chicken is widely used... either as a main course or as an appetizer..Thank you Alia..
Thank you so much for this tutorial, Alia. Bastilla is a favorite restaurant dish of mine, and I would love to be able to make a really good one for guests in my home as well.
My first attempt wasn't bad, but I SERIOUSLY need to work on my technique. Everyone pay attention: Alia is making it look EASY - This is harder than it looks.
@dahanMamdouh الاناشيد ثقافة مشرقية و الثقافة المغربية هي العيطة و احيدوس و الكدرة و الله اعظم من ان يحصر في خرقة على الراس يا اخي في الله. فكر في ماذا ينقصك انت اولا. الاخت علياء ادخلت البهجة و السرور الى قلوب الكثير من البشر باطبفها الجميلة و السهلة. خصوصا المغاربة المرتبطين بالاجانب. لعل الله يجهل ذلك في ميزان حسناتها و ما ادراك انها مسيحية او يهودية او لا دينية؟؟؟؟ هل سيغير ذلك في الامر شيئا؟؟؟؟ مزيدا من العطاء يا اخت علياء.
@dahanMamdouh Why does she need the Hijab, Faith is between Allah and his people, this is a cooking channel, not religion channel. The sister Alia is doing great job BARAK Allah Fiha.
I made this for my Moroccan boyfriend and it turned out amazing! I had never tried it before, but for him it was like a taste of home. Thank you for sharing!
I made this for my Moroccan boyfriend and it turned out amazing! I had never tried it before, but for him it was like a taste of home. Thank you for sharing!
Each month at our church we have special pot luck themes. Next month our theme is "Kitchen and beyond" featuring dishes we've never heard or tried. I definitely am going to make this dish! It looks easy enough and the ingredients aren't too hard to find here. Question: Are there any short cuts to this dish? Can I use a rottisery (sp) chicken instead of the cooking method?
I would still follow the recipe as it is, because if you use rotisserie chicken then you will not have the sauce of the chicken where the eggs are cooked. That is why I would recommend to cook the chicken yourself.
Any one pls know how to cook the head الراس I have it since the 3id and I have no idea how to make it, I've been here for many years I eat just American food unless I'm in Moroccan restaurant (1 in moon ) so since I saw Ali's web I start cooking myself thanks
I see some recipes that a whole chicken is used when its going to be shredded later, is this better then just buying breasts and then shredding them??
ì love your food and i love the Moroccan food, my husband from morocco and he asked me to do Briwat for him this time, i love him so much and i love everything belong to this country becouse of him, i miss him so much , god bring him safe to me inchaAllah
Thank you Alia I really love ur food and I follow ur way of cooking step by step and it is very easy for anyone who wants or in a mood for our Moroccan food, as I mentioned before if u can pls provide more about Moroccan smoothies I meanعصير الفواكه with all the style as we have it back home forget about American style no ice added. Thanks
You can find it in almost any big chain grocery store in the freezer section usually next to pie dough. It's called phyllo or pronounced "fee-low". I live in vancouver and I'm a chef.
Just one question, I have made it last night, but cooked today, so the filo wasnt right, must I prepare it and in the same moment put it inside the oven?. Anyway, the rest was really good, everybody said it was fantastic.
the filo has probably soaked overnight in the chicken juices and would not be crispy anymore once cooked. What you could do is freeze instead of putting in the fridge then cook. Or you could cook the bastila right away and keep it in the fridge for the next day.
First of all, thank's a lot for your quick answer. Last day I saw a friend of mine. she is from Melilla (near Morocco), and I explain her what happened, she told me maybe that's because the filo was too old, and here (in the Canary Islands) it'snt much used, so maybe that's why when I started using it the filo was too rigid. Anyway I think the second time should be much better.
Thank's a lot for your recipes and keep on with it.
People try it with the sugar. When I first had bastilla at a restaurant I thought it was strange to have sugar on something with meat and onions in it but to my suprise it married well with it and tasted excellent.
Omg shukran awi awi for this video!!! I got ur recipe online but i couldn't understand the FILO part very well so o went on YouTube to find a video and to my joy u have one!!! I have it playing on my iPhone as I go along and the chicken is cooking now...I hope it turns out well. My man is gonna be so pleased when he eats this tonight!!
La la Alia tbarkellah 3leek ..Congratulations...The best Pastilla I'de never seen...it's my favourite one..I'm sure my sister gonna like it and try it too...BTW all your plates are just amazing ...Can you download Fish Pastilla cuz I love it...and Also braywat ..here the moroccan restaurants in sf bay area don't give real Moroccan food...which is sad...
I made it yesterday and it was a hit. The only thing was my Bastila was not authentic as I made a rectangular one...lol, I used the baking dish I had available. Again thanks a million you are very talented.
Have you never has any kind of chicken with a glaze on it, like orange chicken or the chicken wraps at P.F.Changs. The base for those are almost always sugar.
i was very wary of trying bastilla a few months ago at a morroccan restaurant. the whole sugar and chicken thing made me question it. however, it was truly amazing. i loved it so much that i took this youtube recipe and tried to make it myself. i used the chinese spring roll pastry and worked out extremely well. however the first time, my egg mixture was a little too moist. im wondering what the consistency should be...dry? a little moist?
the egg mixture should be dry but not too much. cook it on medium heat a little longer until all the liquid is evaporated. and when you add the egg mixture is added to the bastila make sure to drain any liquid from it.
oh, it's delicious!!! I know it sounds very different from any other dish, but I guarantee you'll fall in love with it. chicken & sugar are a common combination (sweet & sour kind of dishes). but Bastilla does not taste like sugar, the almonds really complement the chicken.
Hi Alia! Can you show us how to make "ouarqa"(or find someone who can)I find some recipies with pictures showes how to make ourqa but they are not really helpful.Thank you for these beautiful videos!!!
warka is tricky! the ingredients are basic (flour, salt, water), but it's very time consuming to make and successfully get it thin. I personally just buy phyllo dough or the chinese spring roll pastry.
I will try to make it and see if it works out for me, if it does, I'll make a video. deal.
Than you for replying,Alia I understand your point.I`m from Turkey and we have similar pastries made with flour sheets.Somehow phyllo doughs doesnt give the same taste and textures to this dishes.I lived long time in an other city which had big population from Magreb I could find too many local ingrediens in markets(like rass al-hanout,harissa,malsouqa)but now I dont have same facilities anymore.I`m triying to do everything by myself! Cheers!
I use the measuring cups / spoons that you can buy anywhere in the US. I dont know if you live in the US, but it's the spoons that have 1/8, 1/4, 1/2, 1 teaspoon, then 1/2 tablespoon, and 1 tablespoon.
I do measure the spices before displaying them in my yellow plate. so if you are using the US spoon system, you're fine :-)
maybe, it looks bigger in the video because I zoom in.
this was delicious and very easy to follow -- it tasted so authentic that my algerian husband was surprised his american wife could make a morrocan dish! thank you for your videos! keep up the great work!
Here's a dumb question: will it TOTALLY change the recipe if u leave the eggs out? I love moroccan food & I have always wanted to try this but I don't eggs. Would it still be fine w/o them or should I just bypass this altogether?
first, there are no dumb questions :-) and yes, you can alter the recipe to your taste. you can just omit the eggs filling. is it going to be the traditional bastila? no. is it going to still taste good? absolutely! chicken and almonds fillings alone will taste great!
I made this twice using this video, it came out perfect! Alia make difficult cooking very easy n accessible to anyone! A+
mouncifb 6 days ago
Hi!
How big is the pan you used?
niqabia 2 weeks ago
Could you tell me what is the specie after de cinnamon? I'm spanish and no understand the name!!! :( I need the name!! Pleaseeee
TheCoset 1 month ago
Nice, I am at the last step which is the Oven. I am very excited about the result :) thank you so much for this amazing video. Guess what now? I can fully enjoy my single life, riding motorcycles and skydiving....no need to get married :)
einstat 1 month ago
THE BEST MOROCCAN DISH EVER !!!
ChakGuitar 1 month ago
Amazing recipe! I prefer to leave it as golden brown without the powder sugar & cinnamon as perfect to the finish :)
puggychu 1 month ago
wow, I'm not sure if its a desert or a dinner but it looks AMAZING~
ChasehaWing 2 months ago
@ChasehaWing
i can answer that since i'm moroccan .. this is definitly not a desert .. i doubt you could eat anything after taking some " moroccan pastilla " lol .. it's mad delicious tho
sadcommunity 1 month ago
@sadcommunity
So a dinner then? Sounds good, its just the icing sugar and cinnamon threw me off ^^
ChasehaWing 1 month ago
oh thank you yes i didnt type anything and it works :)
Maryam31M 2 months ago
Salam Alaykum Alia i love all your cooking your great MashAllah i have one Question when i try to write message too you on your homepage on Google it says ( leave comment ): enter name, email, website, but im confused what i have to type in for (website) please if someone can help
Maryam31M 2 months ago
@Maryam31M I dont think you have to type anything. just leave it blank.
cookingwithalia 2 months ago
Thak you so much.Ilove the great dishes you make .keep on making more you are a great techer .I mad many dishes that you showed and the trund out great.
711saba 2 months ago
hi alia, i made an account on youtube especially for you... i wanted to thank you for this video... i live in holland and i am not a great cook but thanks to you i can make all of these great maroccain dishes....you are very exact and clear that makes your video's unique..my mother always says " ainek mizanek" but now i don't have to... i can make the dish knowing that it will taste just fine...
keep up the good work
greats from the netherlands
Hasna1990NL 2 months ago
@Hasna1990NL ik kan ook niet koken :P
gelukkig bestaan er zulke mensen die het voor ons willen nadoen
elhamdoulilaah
misssoumsoum 1 month ago
why do you put so much filo?
zuheila 2 months ago
Sugar and chicken doesn't sound very good :P
Canonpedua12 4 months ago
@Canonpedua12 oh suuuure it does, try it first, you'll see the result :D
oth131 4 months ago
@Canonpedua12 Then you know nothing about fine cuisine ! sugar and Salt dishes proves the richness of a countries gastronomy !
Bastilla is so ******* GREAT !
Amrruk 2 months ago
Thank you for this excellent video! You are a great teacher! I am going to make this next week, for I love it at Moroccan restaurant every 3 weeks or so. If a low cal method, it wd be 3x per day!!! Love, Barbara Todres/NYC
lovingee1 4 months ago
I love this pastilla and just tried it...It tasted good but the Filo wasn't a big success. It breaks so easily and I end having many of it on the top. Is there a way by which we can do it at home or is using the row Chinese ones is better?
Thank you so much
Selawiya91 5 months ago
Meal
souhaib010 5 months ago
So... is this a meal or a dessert?
StarleePie47 5 months ago
@StarleePie47
lovingee1 4 months ago
Awsome Video THank you so much, i am going to try to cook it tomorrow for the first time . finger crossed. ramadam moubarak. :-)
perlitanegra 5 months ago
I LOVE SO MUCH MY COUNTRY !!
xAYOOUB 5 months ago
MI PREFERIDA.............MASHALLAH
kh151070 6 months ago
actually ya can also , make it with only vegetables .but ya still need a special ingredients , typically Moroccan to do so, so stick with the original version, anyway ya try choumicha's vegetarian bastilla, that ll be a solution.
oubaidah1 6 months ago
salamo alaikom alia i'm british and ive converted to islam my husband is moroccan and we live in spain every time we go on holiday to morocco i have to have the chicken pastillas i love them they're my fave i've often said to my husband i wish i knew how to make them myself then that's when i saw this video so now i can make them thankyou soo much and i love all your videos and you explain them so well in nice easy steps now i can make for my husband all his favourite food jazaakallah
MySalims 6 months ago 7
Im impressed
TheMyLiFeYoUrLoVe 7 months ago
Thank you so much its veryyy useful Ved
sosou85 7 months ago
Don't like the sugar at the end! I love the fish bastilla and the chikken hmmmm
00samir00 8 months ago
i MADE IT.. ITS DELICIOUSSSS!!!!
marimar27ful 8 months ago
so is it served hot or cold?
lovechild872 9 months ago
@lovechild872 hot is best!
00samir00 8 months ago
@lovechild872 In Morocco everyone serve it Hot! but it is also amazing a little cold.
Rocknium 7 months ago
can u make a vegetarian version
bubbles02010 9 months ago
@bubbles02010 That would ruin the whole purpose of this dish.
Rocknium 7 months ago
@Rocknium what if a vegetarian wanted to try this tho? ... what is the purpose of this dish, rocknium?
bubbles02010 6 months ago
Comment removed
Rocknium 6 months ago
@bubbles02010 Make it as said in the video but don't include the chicken, many of us does it, but it does not taste the same as this one (with the chicken)! that's what I meant.
The purpose is to mix salty food with sweet food! :) if you remove the chicken it would loose that specialty :)
Rocknium 6 months ago
@Rocknium well, i'm not gonna make it (no time/too complicated) but thanks. i'm sure there's something we can do to not sacrifice the taste as much without meat...hmm... oh well... i love meat.
bubbles02010 6 months ago
i love ur videos alia..keep it up sister..
saba1honeybig 9 months ago
Salam, just wanted to say that I have made Bastilla today:) It was my first try, and alhamdoullillah, it was a success :D:D:D Thank you for the wonderful tips. I had a few problems with the "ounce" measurement. But it worked out in the end. It took me nearly 3 hours, but I think it will get easier with time:)
Once again thank you for the videos<3
Manachan92 9 months ago
Je demande :
Elle n'est pas écrire les recettes de Pastilla Poulet ?
Parce que je veux savoir quoi dans les recettes ......
Aidez-moi pour les recettes !
chadialina75 9 months ago
I love how it seems so easy in the making progress. It´s all thanks to your wonderful video:) I´m thinking of preparing this for my mother tomorrow insha Allah:) Hopefully it will go well... I hope.
Manachan92 9 months ago
I would like to make bastilla before a dinner party. I believe that you offered two options: 1) assemble, freeze, and then bake the day of the party, or 2) assemble, bake, and refrigerate the day before the party. Which method is better? I would prefer to freeze but I am concerned whether the eggs freeze okay? Does refrigerating a cooked bastilla make it soggy. If I do freeze option, I was wondering if you bake it frozen, at what temperature, and for how long?
Msmarialevy 10 months ago
the chicken looks great... as in it has yellow fat on it... free ranged and therefore much more tasty than the caged ones. Great dish. and very clear instructions :)
TheSarniboy1 10 months ago
اللله يعطيك الصحة
HORRA2011 10 months ago
Lumpia leaves are exactly the same as the ouerka.
memecasa 11 months ago
Salam Alia, I was just wondering, how many calories does this recipe yield??
blackConverse100 11 months ago
I will try this tommorrow!!
Ssira1985 11 months ago
I want some of that now lol.
But I'm just curious, can we also prepare it by mixing the egg, almond, and the chicken mixtures together as one whole mixture??
Eh2thaZ 1 year ago
@Eh2thaZ
I would not do that LOL. the point of this dish is to have the 3 layers separate, let the mixing happens when chewing :-)
cookingwithalia 1 year ago 2
@cookingwithalia you eat a piece that you request another
chaiiimae1 9 months ago
@cookingwithalia
Hey Alia!! sweetie i love ur what u doing...just needed to know where can i find those big fillo dought at?? i got a hard time lookin for it...thanx so much
mlleteema 6 months ago
@Eh2thaZ qu'on tu mange un morceau tu demande un autre
chaiiimae1 9 months ago
@Eh2thaZ you can do it without eggs too
Alohalakay 7 months ago
I wish I knew how to make this without meat.
LilaMya22 1 year ago
When you add the whole chicken, does that include the organs that are packed with it as well?
kinkypooh1019 1 year ago
@kinkypooh1019 no, the chicken is cleaned up.
cookingwithalia 1 year ago
@cookingwithalia
Thanks a ton. Plan to try this out over the holidays for the family.
kinkypooh1019 1 year ago
@kinkypooh1019 noooooo
Alohalakay 7 months ago
Beautiful...simple...clear instructions...for an Amazing dish...that we never fail to present in happy occasions in Morocco... Traditionally made with Pigeons instead of chicken... but chicken is widely used... either as a main course or as an appetizer..Thank you Alia..
hind366 1 year ago
You and the recipes are great! Thank you Alia!
adik21vel 1 year ago
Love your videos, Alia! I got a question please: is it possible to prepare the pastilla in advance, freeze it and bake it another day? Thanks
moumoun7 1 year ago
@moumoun7
absolutely - you can freeze it up to a month and bake the day you want to serve it.
cookingwithalia 1 year ago
Alala yalala 3la lhdaga !!!!!k dieu te protege
kcminion 1 year ago
When i went to morocco i could not get enough of this. such a interesting combination!
Nckdaman 1 year ago
this will take care of main course and dessert in one dish!
hannaxyz123 1 year ago
Thank you so much for this tutorial, Alia. Bastilla is a favorite restaurant dish of mine, and I would love to be able to make a really good one for guests in my home as well.
My first attempt wasn't bad, but I SERIOUSLY need to work on my technique. Everyone pay attention: Alia is making it look EASY - This is harder than it looks.
PendekarBobbe 1 year ago
merci bazzaf we like more
omnajat 1 year ago
merci bazzaf we like more
omnajat 1 year ago
الله يعطيك الصحة شكرا لك
sondos20091 1 year ago
mmmm I WANT SOME!!
Eh2thaZ 1 year ago
Tbark llah 3lik! Akm isrbe7 rebbi a oultma!
yanitri75 1 year ago
بارك الله فيك ، يا أخت ، ينقصك الحجاب إستبدال الموسيقى بأناشيد لإستعراض الثقافة المغربية كاملةً :-)
dahanMamdouh 1 year ago
@dahanMamdouh الاناشيد ثقافة مشرقية و الثقافة المغربية هي العيطة و احيدوس و الكدرة و الله اعظم من ان يحصر في خرقة على الراس يا اخي في الله. فكر في ماذا ينقصك انت اولا. الاخت علياء ادخلت البهجة و السرور الى قلوب الكثير من البشر باطبفها الجميلة و السهلة. خصوصا المغاربة المرتبطين بالاجانب. لعل الله يجهل ذلك في ميزان حسناتها و ما ادراك انها مسيحية او يهودية او لا دينية؟؟؟؟ هل سيغير ذلك في الامر شيئا؟؟؟؟ مزيدا من العطاء يا اخت علياء.
towngate27 1 year ago
@towngate27 we dont need anashid machri9iya we have moroccan andlusian anashid you must look for anachid ansaloussia
andaloussi89 5 months ago
@andaloussi89 reread my comment. u misunderstood my point.
towngate27 5 months ago
@dahanMamdouh Why does she need the Hijab, Faith is between Allah and his people, this is a cooking channel, not religion channel. The sister Alia is doing great job BARAK Allah Fiha.
P.S the music is great.
zouhairuk 1 year ago
@zouhairuk exactly its bw her n ALLAH i dont thing we have any rt to comment!
zaarazaina 1 year ago
بارك الله فيك ، يا أخت ، ينقصك الحجاب إستبدال الموسيقى بأناشيد لإستعراض الثقافة المغربية كاملةً :-)
dahanMamdouh 1 year ago
This has been flagged as spam show
I made this for my Moroccan boyfriend and it turned out amazing! I had never tried it before, but for him it was like a taste of home. Thank you for sharing!
mmfoxie 1 year ago
I made this for my Moroccan boyfriend and it turned out amazing! I had never tried it before, but for him it was like a taste of home. Thank you for sharing!
mmfoxie 1 year ago
Love delicious! I'm gonna give this recipe a try
hikebikeyak 1 year ago
Each month at our church we have special pot luck themes. Next month our theme is "Kitchen and beyond" featuring dishes we've never heard or tried. I definitely am going to make this dish! It looks easy enough and the ingredients aren't too hard to find here. Question: Are there any short cuts to this dish? Can I use a rottisery (sp) chicken instead of the cooking method?
pookeebear 1 year ago
@pookeebear
Your church pot luck seems so cool!
I would still follow the recipe as it is, because if you use rotisserie chicken then you will not have the sauce of the chicken where the eggs are cooked. That is why I would recommend to cook the chicken yourself.
good luck!
cookingwithalia 1 year ago
My favorite, ate it with dove and chicken when I was in your magical country!
orgay3 1 year ago
what about couscous?? i think is the most popular dish in north africa
chafikooo81 1 year ago
Where do you get your plates from?
Thi recipe looks amazing- cant wait to try it out
=]
l0v3andm3m0ri3s 1 year ago
@l0v3andm3m0ri3s
Some of my plates are from morocco and others are from Pottery Barn, they have some pretty moroccan looking plates!
cookingwithalia 1 year ago
Any one pls know how to cook the head الراس I have it since the 3id and I have no idea how to make it, I've been here for many years I eat just American food unless I'm in Moroccan restaurant (1 in moon ) so since I saw Ali's web I start cooking myself thanks
hamidkadir 1 year ago
Aliah tbarkallah 3lik sister, I am following your cooking, great stuff and very clear explanations. keep going
lagazelle8 1 year ago
I see some recipes that a whole chicken is used when its going to be shredded later, is this better then just buying breasts and then shredding them??
ikebanaJc 1 year ago
This has been flagged as spam show
ì love your food and i love the Moroccan food, my husband from morocco and he asked me to do Briwat for him this time, i love him so much and i love everything belong to this country becouse of him, i miss him so much , god bring him safe to me inchaAllah
IraqiaFL 1 year ago
Comment removed
IraqiaFL 1 year ago
Thank you Alia I really love ur food and I follow ur way of cooking step by step and it is very easy for anyone who wants or in a mood for our Moroccan food, as I mentioned before if u can pls provide more about Moroccan smoothies I meanعصير الفواكه with all the style as we have it back home forget about American style no ice added. Thanks
God bless u
hamidkadir 1 year ago
you can watch my vide "summer juices with a moroccan twist" - you're going to love it!
cookingwithalia 1 year ago
Yum this looks so good. My aunt makes the best pastilla! Thanks for this video, I'm going to try and surprise my parents by making this tomorrow.
SuperHalfrican 1 year ago
hello, i am making a paper about the cultural recepts of morocco, is it okay that i can use your videos as source?
TheBlackholegames 1 year ago
sure, no problem!
cookingwithalia 1 year ago
من شاااااااااان الله بدي اكلة السلو
saifjoo 2 years ago
you can find 'sellou' in my youtube channel. I have already posted the video. enjoy!
cookingwithalia 2 years ago
Where can I find that fillo or fildo thing actually i am in canada in bc thank you
slimaslima 2 years ago
You can find it in almost any big chain grocery store in the freezer section usually next to pie dough. It's called phyllo or pronounced "fee-low". I live in vancouver and I'm a chef.
plentysashimi 2 years ago
I live in abbotsford are u moroccan
slimaslima 2 years ago
you can find them is superstore, saveonfood or safeway...in the frozen section....usually next to the frozen pie
ameh108 2 years ago
I have been to Morocco and always admire this traditional dish , I will add it to my trial list , Thanks for sharing with us this experience
TheFraigo 2 years ago
very nice!!!!!!!!!!
misssaradu45 2 years ago
Thank you. I was always scared to try this b/c the traditional recipes are much more work. This was a simple, modern way of making it.
Do you think you could teach us how to make the seafood version? I believe it has different fish, shrimp, and vermicelli? Thank you!
77dominicanita 2 years ago
Hi, you can look for the seafood version in my youtube channel or website - I have already made the video.
cheers :-)
cookingwithalia 2 years ago
Great! Thank you. I love your videos. You have all of my favorite Moroccan dishes and very easy instructions.
77dominicanita 2 years ago
Just one question, I have made it last night, but cooked today, so the filo wasnt right, must I prepare it and in the same moment put it inside the oven?. Anyway, the rest was really good, everybody said it was fantastic.
marymelbg 2 years ago
the filo has probably soaked overnight in the chicken juices and would not be crispy anymore once cooked. What you could do is freeze instead of putting in the fridge then cook. Or you could cook the bastila right away and keep it in the fridge for the next day.
cheers
cookingwithalia 2 years ago
First of all, thank's a lot for your quick answer. Last day I saw a friend of mine. she is from Melilla (near Morocco), and I explain her what happened, she told me maybe that's because the filo was too old, and here (in the Canary Islands) it'snt much used, so maybe that's why when I started using it the filo was too rigid. Anyway I think the second time should be much better.
Thank's a lot for your recipes and keep on with it.
marymelbg 2 years ago
so gooood but i hate eating chicken with eggs, feels like im ruining the whole life cycle :(
theeSHXT 2 years ago
love it ^.^
x3Heroiinex3 2 years ago
Is this cake a powerful Jedi cake?
George32027 2 years ago
mmmm ! I love it
samysamy25 2 years ago 2
omg i love bastilla tis the best.
Rainbowjellybabies 2 years ago
Fish-Bastilla is the Best
casanacht 2 years ago
People try it with the sugar. When I first had bastilla at a restaurant I thought it was strange to have sugar on something with meat and onions in it but to my suprise it married well with it and tasted excellent.
JennelleBelle 2 years ago
Omg shukran awi awi for this video!!! I got ur recipe online but i couldn't understand the FILO part very well so o went on YouTube to find a video and to my joy u have one!!! I have it playing on my iPhone as I go along and the chicken is cooking now...I hope it turns out well. My man is gonna be so pleased when he eats this tonight!!
JennelleBelle 2 years ago
bonne recettes faciles dans :
baziora point blogspot point com
baziora 2 years ago
Good job lah i3tik saha
ameriama 2 years ago
that what she's cooking looks soo yummi *w*
GaaraxKira 2 years ago
Hmmm, this looks so good.
SofhiaX 2 years ago
It's quite fucking delicious
watermelonquack 2 years ago
Can you make me some? : )
SofhiaX 2 years ago
Thank you, nice one, inshalla i ll try to prepare, only we dont have orange blossom water, can it be replaced by anything else?
aishauddin 2 years ago
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khenifriya 2 years ago
wow... it looks delicious, Alia...
Lilondi 2 years ago
thanks akhti Alia
isyaha 2 years ago
La la Alia tbarkellah 3leek ..Congratulations...The best Pastilla I'de never seen...it's my favourite one..I'm sure my sister gonna like it and try it too...BTW all your plates are just amazing ...Can you download Fish Pastilla cuz I love it...and Also braywat ..here the moroccan restaurants in sf bay area don't give real Moroccan food...which is sad...
samiradiva 2 years ago
with sugar it looks like cake......so i wud exclude sugar
Shahzada1prince 2 years ago
you have to have the sugar that is what makes it moroccan
tystie7743 2 years ago
That's what makes it taste so good
watermelonquack 2 years ago
yes u r rite......actually I have never tried b4....
Shahzada1prince 2 years ago
@Shahzada1prince who cares what it looks like, it's about how it tastes
foosbeast 1 year ago
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Shahzada1prince 2 years ago
Thanks Alia,
I made it yesterday and it was a hit. The only thing was my Bastila was not authentic as I made a rectangular one...lol, I used the baking dish I had available. Again thanks a million you are very talented.
TPV92 2 years ago
Hello Alia,
Can I substitute the powdered sugar for the equivalent amount of Splenda?
TPV92 2 years ago
Actually, you dont have to put the sugar if you dont want. it will still be delicious :-)
cookingwithalia 2 years ago
are u sure chicken and sugar mix?
YelVleNiA 2 years ago
yeah...it's a bit strange
98382789 2 years ago
you have to try it first ... :)
isyaha 2 years ago
Have you never has any kind of chicken with a glaze on it, like orange chicken or the chicken wraps at P.F.Changs. The base for those are almost always sugar.
KWalsh554 2 years ago
can you make harissa
syrianprince23 2 years ago
you mean harirra? The soup?
Phyglemy 2 years ago
harissa is the pepper and oil combo that is a condiment
tystie7743 2 years ago
Wow, i hade it once and it was fantastic, i'm from Portugal and it's strange that the Portuguese cuisine is so differend from the moroccan.
pigofsweden 2 years ago
Hi Ms. Alia,
would this dish be considered a main course, or a dessert in Morraco?
Much Peace, Justine
JustineFromQueens 2 years ago
i was very wary of trying bastilla a few months ago at a morroccan restaurant. the whole sugar and chicken thing made me question it. however, it was truly amazing. i loved it so much that i took this youtube recipe and tried to make it myself. i used the chinese spring roll pastry and worked out extremely well. however the first time, my egg mixture was a little too moist. im wondering what the consistency should be...dry? a little moist?
rain56 2 years ago
the egg mixture should be dry but not too much. cook it on medium heat a little longer until all the liquid is evaporated. and when you add the egg mixture is added to the bastila make sure to drain any liquid from it.
hope this helps.
cookingwithalia 2 years ago
bastilla is a meal that we often eat at occasions...it's really delicious!!i love it^^
0saran 2 years ago 2
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chebaalhuda 2 years ago
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chebaalhuda 2 years ago
It looks yummy but chicken & sugar is just not going into my head. What does it actually taste like??????
2221971 2 years ago
oh, it's delicious!!! I know it sounds very different from any other dish, but I guarantee you'll fall in love with it. chicken & sugar are a common combination (sweet & sour kind of dishes). but Bastilla does not taste like sugar, the almonds really complement the chicken.
cookingwithalia 2 years ago
yum yum yum
ghostmanno12 2 years ago
u dnt but ( semin) salty butter well i dnt fink u can get it in usa but there is sum cheese teasts nerly da same cheers
Keyzlicious 2 years ago
Wow!!!! Is this like Moroccan biryani? It's so complicated... I am sure it will tasty!! :d
Thanks
Desi4evah 2 years ago
thx for the lovely video
lamlouma88 2 years ago
Hi Alia! Can you show us how to make "ouarqa"(or find someone who can)I find some recipies with pictures showes how to make ourqa but they are not really helpful.Thank you for these beautiful videos!!!
DanganaSaliye 2 years ago
warka is tricky! the ingredients are basic (flour, salt, water), but it's very time consuming to make and successfully get it thin. I personally just buy phyllo dough or the chinese spring roll pastry.
I will try to make it and see if it works out for me, if it does, I'll make a video. deal.
cheers :-)
cookingwithalia 2 years ago
Than you for replying,Alia I understand your point.I`m from Turkey and we have similar pastries made with flour sheets.Somehow phyllo doughs doesnt give the same taste and textures to this dishes.I lived long time in an other city which had big population from Magreb I could find too many local ingrediens in markets(like rass al-hanout,harissa,malsouqa)but now I dont have same facilities anymore.I`m triying to do everything by myself! Cheers!
DanganaSaliye 2 years ago
Hey Alia, I have a question.
What do you use to measure out your spices and such? You seem to use a lot more in standard measurement than you say you are.
When I measure out 1/4 teaspoon of cinnamon for example it is barely anything compared to what it looks like in video.
Just curious. I love all your videos!
pizzaman123 2 years ago
I use the measuring cups / spoons that you can buy anywhere in the US. I dont know if you live in the US, but it's the spoons that have 1/8, 1/4, 1/2, 1 teaspoon, then 1/2 tablespoon, and 1 tablespoon.
I do measure the spices before displaying them in my yellow plate. so if you are using the US spoon system, you're fine :-)
maybe, it looks bigger in the video because I zoom in.
hope this helps :-)
cheers!
cookingwithalia 2 years ago
AH ok! Its prolly juyst the camera angles!
pizzaman123 2 years ago
this was delicious and very easy to follow -- it tasted so authentic that my algerian husband was surprised his american wife could make a morrocan dish! thank you for your videos! keep up the great work!
sujoud08 2 years ago
oh me too, I ate it last weekend & I want more now hhhhhhh
notboastful 2 years ago
lol!
cookingwithalia 2 years ago
Yum. I want some now!
LosingInCA 2 years ago
ahhh, Im going to have to make this now. My girlfriend love bastilla. We never knew how to make it though.
pizzaman123 2 years ago
how did the romantic dinner go? I bet your girlfriend was super impressed!
cheers :-)
cookingwithalia 2 years ago
Haha, Im actually about to start making it right now. Just went out and bought all the ingredients a couple hours ago!
pizzaman123 2 years ago
made it and it came out great! thanks again!
pizzaman123 2 years ago
glad you enjoyed it :-)
cookingwithalia 2 years ago
Here's a dumb question: will it TOTALLY change the recipe if u leave the eggs out? I love moroccan food & I have always wanted to try this but I don't eggs. Would it still be fine w/o them or should I just bypass this altogether?
bollytwazzi 2 years ago
first, there are no dumb questions :-) and yes, you can alter the recipe to your taste. you can just omit the eggs filling. is it going to be the traditional bastila? no. is it going to still taste good? absolutely! chicken and almonds fillings alone will taste great!
hope this helped :-)
cookingwithalia 2 years ago