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8 Serves
91 Mins
Prepare the filling by combining the cooked shredded chicken with spices, onions, and herbs in a large bowl.
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BangladeshiVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
17 µg / 400 µgCalcium
61 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
66 mg / 420 mgPhosphorus
173 mg / 1,250 mgPotassium
435 mg / 4,700 mgSodium
1115 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
44 µg / 55 µgFiber
2 g / 28 gSugar
6 g / 50 gSaturated Fat
5 g / 20 gCholesterol
59 mg / 300 mgCaffeine
0 mgNet Carbs
8 gAlcohol
0 g
In a frying pan, cook the egg mixture until thickened, then combine with the chicken filling and set aside.
Layer the warka or phyllo dough in a round baking pan, brushing each layer with olive oil to ensure crispiness.
Add the chicken and egg filling to the center, top with the crushed almond mixture, and fold the pastry edges over to seal the pie.
Bake the Bastilla in the oven until golden brown, then garnish with powdered sugar and cinnamon before serving.
9
g102
g12
g
French
Italian