Ba-stil-la. A beautiful name for an immensely delicious centre piece dish.
We could tell you all about how it’s filled to the brim with caramelised root vegetables, how the combination of warming spices and a touch of lemon juice brings the flavours to life, and how toasted almond flakes and pine nuts provide a luxurious contrast in texture… But you know what: just try it. It will knock your socks off – we promise.
- Allergens: gluten, sulphites, nuts
- Serve as a centre piece for 2-3 people
- Serve with couscous, a big salad, or as a part of a Middle Eastern-inspired feast
Instructions for preparation:
- Pre-heat oven at 180 degrees Celsius.
- Remove packaging & put bastilla on an oven-proof tray, lined with baking parchment.
- Rub or brush some (olive) oil over the entire surface of the Bastilla.
- Bake in pre-heated oven for 45-60 min, until the crust is golden and the filling is piping hot throughout.
- Serve & eat immediately.
Pimping - tips for taking your Stash to the next level:
If you have time, why not serve your bastilla with one or more of these dishes? :)
- A big bowl of couscous, pimped with for example lots of good olive oil, lemon juice, parsley, mint, pomegranate seeds, pine nuts, turmeric, cinnamon, raisins, chickpeas... Yum :)
- Why not try a refreshing salad of sliced oranges, red onion, green olives, chilli flakes & good olive oil?
How to store your Solid Stash
Please make sure your Solid Stash goes straight into the freezer without delay after delivery/collection, and that it is stored at maximum -18° C at all times. Ensure it remains frozen and at a steady temperature during transport (which should be as short as possible), and utilise appropriate cooling kit for this. Once defrosted eat within 24 hours and do not refreeze. Consume within 6 months after preparation date.
Always bake your bastilla according to instructions before digging in. Uncooked filo dough is not fit for consumption.
Carrot, celeriac, butternut squash, parsnip, filo pastry (wheat flour, corn starch, water, salt, preservative: potassium sorbat E202 (0,2%)), olive oil, sirope de Liege (concentrated juice of cooked fruits: 65% (pears, apples, dates), sugars: 35%, citric acid), dried apricots (sulphites), almonds, pine nuts, parsley, salt, lemon, garlic, spices (turmeric, cinnamon, cumin, cayenne), black pepper.
*Bonus* The background story:
Lily tried her first bastilla – a savoury tart with vegetables, dried fruits and nuts in a filo pastry crust – in Marakkesh more than ten years ago, and was dreaming about it ever since. So, we decided to create our own version of it!
🐦Fun facts: traditionally, a Moroccan bastilla contains a little bit of (not kidding) pigeon, and it’s finished with a little bit of (not kidding) powdered sugar. Weird? Definitely. Tasty? Absolutely.
🌿Obviously our Solid Stash bastilla is totally vegan, so we promise no pigeons were harmed during the cooking of our Solid Stash bastilla.
🍯We don’t sprinkle any sugar on top of ours either (knock yourself out though), but the typical sweetness of a traditional bastilla is present in our tart: this time through the addition of a traditional Belgian ingredient – sirope de Liege.
😋We could go on about how it’s filled to the brim with caramelised root vegetables, how the combination of warming spices and a touch of lemon juice brings the flavours to life, and how toasted pine nuts and almond flakes provide a luxurious texture in contrast… But you know what: just try it. It will knock your socks off – promise.
🍽Serve as a centre piece for 2-3 people, and pair with for example a big bowl of pimped couscous and a Moroccan-inspired salad with olives, dried fruit, nuts, chickpeas, lots of fresh herbs…