Moroccan Bastilla with Beef

Necati AltanKüchenchef

Zutaten

• 6 sheets of filo dough (baklava dough)
  6 sheet
• 350 grams of ground beef
  350 grams
• 1 onion, chopped
  1 piece
• 1 red pepper, chopped
  1 piece
• 2 teaspoons of parsley, finely chopped
  2 teaspoon
• 1 teaspoon of ginger, ground
  1 teaspoon
• 1 teaspoon of ground cumin
  1 teaspoon
• 1/2 teaspoon of paprika
  0.5 teaspoon
• 1 teaspoon of tomato paste
  1 teaspoon
• 1/2 teaspoon of hot sauce (harissa)
  0.5 teaspoon
• Melted butter
  0
• Olivenöl
  0
• Black pepper to taste
  0
• Salt to taste
  0

Schritte

1. 1

   To prepare the filling: Heat the oil in a pot, add the ground beef, onion, and red pepper, and mix the ingredients well.

   Benötigte Werkzeuge:

   Topf

   5 Min
2. 2

   Add the parsley, ginger, cumin, paprika, tomato paste, hot sauce, and salt, and cook until the meat is done. Adjust the spices according to taste.

   10 Min
3. 3

   Preheat the oven to 180 degrees Celsius.

   Benötigte Werkzeuge:

   Ofen

   5 Min
4. 4

   Brush the filo dough sheets with melted butter, so they become crispy when baked.

   5 Min
5. 5

   Cover the bottom and sides of a round baking dish (26 cm diameter) with three sheets of dough and place the fourth in the center, so that we have two layers of filo dough in the center.

   Benötigte Werkzeuge:

   Backblech

   5 Min
6. 6

   Spread the meat filling evenly over the dough sheets, and fold the edges of the sheets over the filling.

   5 Min
7. 7

   Place the remaining two sheets of dough over the filled dough and wrap it up.

   5 Min
8. 8

   Bake the bastilla in the oven for 45 minutes until it turns slightly golden, and serve hot alongside a salad.

   45 Min

Nährwertangaben

Nährwerte der Zutaten (pro 100g)

Olivenölpro 100g

Energie884 kcal

Gesamtfett100 g

* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.

Ernährungseigenschaften & Tags