Lamb and Honey Bastilla with Saffron Couscous
Imagine the first bite: the filo shatters, releasing a cloud of cinnamon and toasted almond, then gives way to tender, spiced lamb that melts on your tongue—a whisper of honey in every morsel. This is my reimagining of Morocco’s most festive pie, bastilla, taken from the grand feasts of Fez and made for your home table. I’ve woven in the soul of a slow-cooked tagine, the warmth of harira’s spice blend, and the comforting embrace of couscous. You’ll build layers of flavor slowly, browning the lamb with onion, ginger, and a pinch of saffron, then binding it with egg and a touch of honey. Each sheet of filo gets painted with butter, then stacked with the filling and a crunchy almond-sugar layer. Baked until golden, dusted with cinnamon and confectioners’ sugar, it’s a dish that feels both regal and intimate—a celebration you can share any night. Serve it alongside the most fragrant saffron couscous, studded with currants and toasted pine nuts, and watch your dinner become a story.
Ingredients
- boneless lamb shoulder500g
- onion, finely chopped1 large
- garlic cloves, minced4
- fresh ginger, grated1 tbsp
- ground cinnamon2 tsp
- ground turmeric1 tsp
- saffron threads1/2 tsp
- honey2 tbsp
- eggs, beaten3
- filo pastry sheets12
- unsalted butter, melted100g
- toasted almonds, roughly chopped150g
- powdered sugar2 tbsp
- couscous200g
- currants40g
- pine nuts30g
- saltto taste
- black pepperto taste
Nutrition
Directions
- 1
In a large pot, brown the lamb shoulder in batches over medium-high heat with a little oil. Set aside. In the same pot, sauté the onion, garlic, and ginger until soft—about 5 minutes. Return the lamb, add cinnamon, turmeric, saffron, salt, and pepper. Cover with water by 2 cm, bring to a simmer, and cook for 45 minutes until the lamb is fork-tender. Remove the lamb, shred it, and set aside. Reduce the cooking liquid until thick and syrupy (about 1/2 cup).
- 2
Add the shredded lamb back to the pot with the honey and the beaten eggs. Stir constantly over low heat until the eggs just set—like soft scrambled eggs. Remove from heat and let cool completely. Meanwhile, mix the chopped almonds with 1 tablespoon of powdered sugar and a pinch of cinnamon.
- 3
Preheat your oven to 180°C. Brush a 25cm round or square baking dish with melted butter. Layer filo sheets one by one, brushing each with butter, allowing them to overhang the dish. Use 6 sheets, overlapping to cover the base and sides completely. Spread half the almond mixture over the pastry base, then spoon the lamb-egg filling on top. Cover with the remaining almond mixture. Fold the overhanging filo over the filling, brushing with more butter. Top with 6 more buttered filo sheets, tucking them in around the edges. Brush the top generously with butter.
- 4
Bake for 30–35 minutes until the pastry is deep golden and crisp. While it bakes, prepare the couscous: place the couscous, currants, and a pinch of salt in a bowl. Pour over 250ml boiling water, cover, and let stand 5 minutes. Fluff with a fork, stir in the pine nuts and a little olive oil.
- 5
Let the bastilla rest for 5 minutes, then invert onto a serving plate (or serve from the dish). Dust heavily with remaining powdered sugar and cinnamon. Slice into wedges and serve with the warm saffron couscous on the side.
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