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Minced Lamb and Almond Bastilla

Minced Lamb and Almond Bastilla

Gretel Shaw
The Minced Lamb and Almond Bastilla is a decadent twist on the traditional Moroccan bastilla (or pastilla), typically prepared with pigeon or chicken. In this savory-sweet version, tender minced lamb is fragrant with warm North African spices, wrapped in layers of flaky phyllo dough, and delicately sweetened with toasted cinnamon almonds. This dish captures the essence of Morocco's culinary heritage—balancing spice, texture, and subtle sweetness with finesse. It’s a jewel of presentation and flavor, often served at celebratory feasts, but equally impressive for a dinner party centerpiece.
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Prep Time 50 minutes
Cook Time 50 minutes
Total Time 1 hour 40 minutes
Course Main Course
Cuisine Middle Eastern
Servings 6 pieces
Calories 621 kcal

Equipment

Large skillet or sauté pan
Baking sheet
Food processor
Pastry brush
Mixing Bowl
Mixing bowls
Clean kitchen towel

Ingredients
 
 

For the Lamb Filling:

  • Glass bowl of olive oil isolated on white background2 tablespoons olive oil - extra virgin preferred
  • Tasty minced meat isolated on white background1.5 pounds ground lamb - fresh and high-quality
  • Ripe yellow onion on a white background1 medium yellow onion - finely diced
  • garlic2 cloves garlic - minced
  •  
    1 teaspoon ground cumin
  • Heap of ground cinnamon and cassia cinnamon sticks1 teaspoon ground cinnamon
  • Heap of ground ginger0.5 teaspoon ground ginger
  •  
    0.5 teaspoon ground turmeric
  • Heap of Cayenne pepper0.25 teaspoon cayenne pepper - optional for heat
  • Kosher salt0.75 teaspoon kosher salt

For the Almond Layer:

  •  
    0.75 cup blanched almonds - toasted lightly
  •  
    2 tablespoons powdered sugar
  • Heap of ground cinnamon and cassia cinnamon sticks0.5 teaspoon ground cinnamon

For the Assembly:

  •  
    8 sheets phyllo dough - thawed if frozen
  • unsalted butter0.25 cup unsalted butter - melted
  • chicken egg1 large egg - beaten, for brushing

Instructions
 

Prepare the Lamb Filling:

  • Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté for 4–5 minutes until translucent and aromatic. Stir in garlic and cook for another minute.
  • Add minced lamb and break it apart with a wooden spoon. Cook for 7–8 minutes until browned. Drain excess fat if necessary. Stir in cumin, cinnamon, ginger, turmeric, cayenne (if using), and salt. Cook additional 2 minutes to let the spices bloom. Set aside and allow to cool.

Make the Almond Mixture:

  • In a food processor, pulse toasted almonds with powdered sugar and cinnamon until coarsely ground but not powdery. You want a bit of crunch left. Set aside.

Assemble the Bastilla:

  • Preheat oven to 375°F (190°C). On a clean surface, layer 3 phyllo sheets, brushing each with melted butter before layering the next. Keep remaining sheets covered with a damp towel to prevent drying.
  • Spoon 2–3 tablespoons of minced lamb filling in the center, top with a heaping tablespoon of the almond mixture. Fold the phyllo sides in to enclose like a parcel, tucking edges underneath.
  • Place parcels seam-side down on a greased baking sheet. Repeat with remaining filling and phyllo. Brush the tops with beaten egg for sheen and bake for 20–25 minutes until golden and crisp.

Notes

  • If phyllo tears, patch with an extra layer—its forgiving once baked.
  • Substitute ground beef or chicken for lamb if needed.
  • To make it vegetarian, use mushroom and lentil mixture instead of meat and omit egg wash.

Nutrition

Calories: 621kcalCarbohydrates: 21gProtein: 25gFat: 50gSaturated Fat: 18gPolyunsaturated Fat: 5gMonounsaturated Fat: 23gTrans Fat: 0.3gCholesterol: 134mgSodium: 498mgPotassium: 434mgFiber: 3gSugar: 2gVitamin A: 323IUVitamin C: 2mgCalcium: 80mgIron: 4mg
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