Video
Mini Shrimp Bastila – Ramadan Specials
Ingredients
- 9 oz of uncooked shrimp
- 2 small rolls of Chinese vermicelli (also known as bean thread)
- 1 oz dried porcini mushrooms (can also use another variety of dried black mushrooms)
- 2 tablespoons of finely chopped cilantro
- 3 garlic cloves
- 2 scallion heads
- 1 tomato
- 1 teaspoon of salt
- 1/4 teaspoon of pepper
- Some hot chili pepper
- Pinch of saffron
- 2 bay leaves
- 1 tablespoon of olive oil
- In Morocco they use a pastry called WAKU but if you cant find it, feel free to use spring roll pastry or filler dough
- Butter
- 1 egg
- Shredded swiss cheese or any cheese of choice that melts easily
Directions
Step 1 – Preparing the Filling
1. Pour hot water over the dried mushrooms and let it sit for 10-15 minutes or until they become soft
2. Grate the tomato
3. Slice the scallions
4. Mince the garlic
5. Cook shrimp in boiling water and add the (2) bay leaves to the water
6. While shrimp is cooking, drain mushrooms from water and cut into small pieces
7. Keep water that mushrooms soak in because you will use it later
8. When shrimp becomes pink, you will know it’s cooked.
9. Remove shrimp from water and put it in a bowl
10. Clean shrimp from shells and cut into small pieces
11. Add 1-cup of the water that mushrooms were soaking into water that shrimp cooked in
12. Bring water mixture to a boiling point (it will be used to cook vermicelli
13. Once water boils, cook vermicelli for 5 minutes. Once it is cooked, drain from water
14. Use scissors to cut vermicelli into small pieces
Step 2 – Sauté the Filling
1. Last step is to sauté all ingredients in a pan
2. On medium heat, drizzle olive oil into pan and add garlic and scallions
3. Add tomato
4. Add spices
5. Let tomato cook 2-3 minutes
6. Add mushrooms
7. Add cilantro
8. Cook mushrooms a few minutes
9. Add shrimp
10. Add vermicelli
11. Taste mixture and add spices accordingly
12. Transfer mixture into a bowl
13. Let filling completely cool down before using Bastila
Step 3 – Assemble the Bastila
1. Melt butter and beat egg
2. Spring roll pastry gets dry quickly so while working, cover it with a damp towel
3. Now assemble the Bastila. Use a small circular dish to shape them
4. Brush pastry with melted butter then add filing, cover with cheese, shape the bastila and brush with an egg
5. Brush dish with melted butter
6. Cover in parchment paper
7. Place (2) pastries in each side of dish and brush them with the melted butter
8. Place a sheet in the center, brush it with butter
9. Add filling in center and cheese on top
10. Bring each side of the pastry to the center and brush with an egg
11. Add one more pastry on top and brush with butter
12. Turn over plate and brush bottom with egg
13. Place mini bastila on baking sheet and brush top with egg
14. Pre-heat oven to 400°
15. Bastila is done when surface is golden brown. Serve immediately.
Comments (4)
Alia thank you very much i love cooking and i learn alot from you allah bless you jazaki allaho khayran wa ramadan karim
manal
Salaam Alia,
I would like to know, if I can make the bastilla en keep it in the frige for the next day?
Actually, better than that, you can make the fillings, keep them in the fridge. and the next day, you can start wrapping the bastilla then cook it. Otherwise, you can wrap the bastilla, do NOT cook it, cover it and place it in the freezer or the fridge, then bake it the next day. either way!
thank you so much mrs alia i realy learned alot of things from you sister may allah bless you and your family.