Moroccan Bastilla with Beef

Necati AltanCuisinier

Ingrédients

• 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
• Huile d'olive
  0
• Black pepper to taste
  0
• Salt to taste
  0

Mesures

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.

   Matériel requis:

   Marmite

   5 minutes
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 minutes
3. 3

   Preheat the oven to 180 degrees Celsius.

   Matériel requis:

   Four

   5 minutes
4. 4

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

   5 minutes
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.

   Matériel requis:

   Plaque de cuisson

   5 minutes
6. 6

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

   5 minutes
7. 7

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

   5 minutes
8. 8

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

   45 minutes

Faits nutritionnels

Valeurs nutritionnelles des ingrédients (pour 100g)

Huile d'olivepour 100g

Énergie884 kcal

Lipides totaux100 g

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques