Ingredients with Measurements:
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 large onion, diced
- 2 tablespoons tomato paste
- 2 teaspoons ground cumin
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon saffron threads
- 1/4 teaspoon cayenne pepper
- 2 cups cooked shrimp, peeled and deveined
- 2 cups cooked crabmeat
- 1/2 cup golden raisins
- 1/2 cup sliced almonds
- 1/4 cup chopped fresh parsley
- Salt and freshly ground black pepper, to taste
- 12 sheets phyllo dough
- 1/2 cup melted butter
Special Equipment Needed:
- Large skillet
- Baking sheet
- Pastry brush
Step-by-Step Instructions:
1. Preheat oven to 375 degrees F.
2. Heat olive oil in a large skillet over medium heat. Add garlic and onion and cook until softened, about 5 minutes.
3. Add tomato paste, cumin, ginger, cinnamon, turmeric, saffron, and cayenne pepper and cook until fragrant, about 2 minutes.
4. Add shrimp, crabmeat, raisins, almonds, and parsley and cook until heated through, about 5 minutes. Season with salt and pepper, to taste.
5. Place a sheet of phyllo dough on a baking sheet and brush with melted butter. Top with another sheet of phyllo dough and brush with butter. Repeat with remaining phyllo dough and butter.
6. Spread seafood mixture onto the top layer of phyllo dough. Fold the sides of the phyllo dough over the filling and brush with butter.
7. Bake for 25 minutes, or until golden brown.
Time:
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Temperature: 375 degrees F
Serving Size: 12 servings
Nutritional Information:
Calories: 288
Fat: 14g
Carbohydrates: 24g
Protein: 15g
Substitutions for Ingredients:
- Olive oil can be substituted with vegetable oil.
- Shrimp can be substituted with scallops.
- Crabmeat can be substituted with lobster.
- Raisins can be substituted with dried cranberries.
- Almonds can be substituted with walnuts or pecans.
- Parsley can be substituted with cilantro.
Variations:
- For a vegetarian version, omit the seafood and add cooked lentils or chickpeas.
- For a vegan version, omit the seafood and use vegan butter in place of regular butter.
Tips and Tricks:
- Be sure to thaw the phyllo dough before using.
- Use a pastry brush to evenly spread the butter over the phyllo dough.
- Keep the unused phyllo dough covered with a damp towel to prevent it from drying out.
Storage Instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the oven at 350 degrees F for 10 minutes, or until heated through.
Presentation Ideas:
Serve the pastilla on a large platter with a side of tzatziki or aioli.
Garnishes:
Garnish with fresh parsley and lemon wedges.
Pairings:
Pair with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested Side Dishes:
Serve with a side of roasted vegetables or a green salad.
Troubleshooting Advice:
If the phyllo dough is too dry, brush with additional melted butter before baking.
Food Safety Advice:
Be sure to cook the seafood thoroughly before using in the recipe.
Food History:
Seafood pastilla is a traditional Moroccan dish that is typically served as an appetizer.
Flavor Profiles:
This dish is savory and slightly sweet with hints of garlic, onion, and spices.
Serving Suggestions:
Serve as an appetizer or as a main course with a side of couscous or rice.
Related Categories
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Region: Moroccan