Pastilla B’Hot: Ingredients and Preparation Method
Pastilla B’Hot (Fish Pastilla) is a delightful Moroccan dish that combines the flaky texture of seafood with the richness of Moroccan spices, encased in crisp pastry. This dish is typically served at special occasions, offering a savory and slightly spicy flavor that showcases Morocco’s coastal culinary heritage.
Ingredients for Pastilla B’Hot:
For the Filling:
- Fish: 1 kg of white fish (hake, sea bass, or cod), cleaned and filleted.
- Shrimp: 250 grams, peeled and deveined.
- Calamari: 250 grams, cleaned and chopped.
- Vermicelli noodles: 150 grams, soaked in hot water and drained.
- Garlic: 4 cloves, minced.
- Fresh parsley and cilantro: A handful each, finely chopped.
- Lemon juice: From 1 lemon.
- Olive oil: 4 tablespoons.
For the Spices:
- Ground paprika: 2 teaspoons.
- Ground cumin: 1 teaspoon.
- Ground turmeric: 1 teaspoon.
- Cayenne pepper: ½ teaspoon (optional, for heat).
- Salt and black pepper: To taste.
For the Assembly:
- Warqa (Moroccan pastry sheets): 10-12 sheets (or substitute with phyllo dough).
- Butter: Melted, for greasing.
- Egg yolk: 1, for sealing the pastry.
- Sesame seeds: For garnish.
Preparation Method:
1. Preparing the Filling:
- Heat olive oil in a large skillet over medium heat.
- Add the garlic and sauté until fragrant.
- Add the fish, shrimp, and calamari. Cook until just tender, then break the fish into small pieces.
- Stir in the parsley, cilantro, lemon juice, and spices. Cook for another 2-3 minutes.
- Mix in the drained vermicelli noodles until well combined. Remove from heat and let the filling cool.
2. Assembling the Pastilla:
- Grease a round baking dish with melted butter.
- Layer several sheets of warqa (or phyllo dough), brushing each sheet with melted butter and overlapping them to cover the dish.
- Spread the seafood filling evenly over the pastry.
- Fold the overhanging sheets over the filling, then top with additional sheets to seal the pastilla. Use the egg yolk to seal the edges.
3. Baking the Pastilla:
- Preheat the oven to 180°C (350°F).
- Brush the top of the pastilla with melted butter and sprinkle with sesame seeds.
- Bake for 25-30 minutes, or until golden brown and crisp.
Tips for Perfect Pastilla B’Hot:
- Fresh seafood: Use the freshest seafood available for the best flavor.
- Customize the filling: Add mussels or other shellfish for variation.
- Balance the heat: Adjust the cayenne pepper to your spice preference.
Serving Pastilla B’Hot:
Serve the pastilla hot, garnished with lemon wedges for an extra burst of freshness. It’s perfect as a main dish or a stunning centerpiece for a special occasion.
A Coastal Gem:
Pastilla B’Hot is a celebration of Morocco’s maritime flavors, offering a unique twist on the classic pastilla. Its crispy layers and savory filling make it a must-try dish for seafood lovers and anyone looking to experience the best of Moroccan cuisine.
