Ingredients
- 12 sheets of bricks (pastilla)
- 500g shrimp
- 500g squid strips
- 250g cod fillet (any white-fleshed fish)
- 3 tbsp olive oil
- 150g Chinese soy vermicelli
- black mushroom soaked in hot water and cut finely
- juice of 2 lemons-1 beaten egg
- 6 cloves of garlic-1/2 tsp of 4 spices
- 1 grated onion + 1 grated carrot
- 1 candied lemon cut into small pieces
- 2 tbsp. concentrated tomato
- 1 piece of fresh ginger
- parsley – coriander-saffron pistil-chili pepper
- butter to bring together the pastry sheets
Preparation
Add salt, pepper, 4 spices, lemon juice, concentrated tomato paste, saffron, chopped mushroom and chili pepper.
Bring back over low heat and leave to simmer.
add the squid first, let it cook for a while, add the fish fillets and finally the shrimp, the candied lemon, let it simmer until absorbed, add the grated carrot.
Remove from the heat and let cool. Boil water and dip the Chinese vermicelli in it, remove it quickly so that it does not stick and drain it.
Using kitchen scissors, roughly cut it and add it to the seafood mixture and mix.
Oil a baking dish well.
Arrange the brick sheets, overlapping them so that the pastilla does not break when unmolding. Coat each sheet with melted butter and beaten egg to hold them well.
Arrange 2 or 3 leaves in the bottom of the mold.
Add the stuffing, paying particular attention to the edges so that it does not hollow out when unmolding.
Place 2 or 3 brick sheets again on top of the stuffing and fold the edges of the rest of the sheets.
Once closed, place another 2 or 3 well-buttered leaves on top to keep the pastilla closed. Brush it with butter and egg.
Cut 4 sheets of pastilla into thin strips using a pair of scissors, dip them in melted butter and place them on the pastilla as a garnish.
Bake at 180° for 40 minutes. The leaves should be nicely browned.
source: la-cuisine-marocaine.com
