Exploring Moroccan Cuisine in New Biography: Ibn Khaldun’s Journey

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Embark on a gastronomic journey through Morocco as we follow in the footsteps of Ibn Khaldun, a 14th-century philosopher, historian, and gastronome. This groundbreaking biography not only reveals the man behind the legendary works but also uncovers the flavors that shaped his life. As we delve into the world of Moroccan cuisine, this recipe brings to life a traditional dish that Ibn Khaldun himself might have enjoyed, offering a taste of history that transcends centuries.

Introduction

Ibn Khaldun’s influence on Arabic literature and politics is undeniable. Yet, his lesser-known passion for food sheds light on the intimate connections between culture, community, and cuisine in Morocco during his time. In this recipe, we pay homage to a classic dish that Ibn Khaldun himself might have enjoyed, revealing the intricate web of relationships between people, place, and palate.

History

Dating back to the Almohad dynasty in the 12th century, B’stilla (or Bastilla) is arguably Morocco’s most iconic and celebrated dish. Originally prepared as a royal feast, it eventually became an essential part of everyday Moroccan cuisine. Ibn Khaldun would have enjoyed this delicate pie during his travels across North Africa, where he chronicled the cultural and culinary traditions of the region.

Ingredients (serves 4)

• 500 g puff pastry
• 1 large squab or small chicken (about 1.3 kg)
• 70 g blanched almonds
• 40 g sugar
• 55 ml water
• 2 tsp cinnamon
• 1 tsp saffron threads
• ½ tsp ground ginger
• ¼ tsp salt
• 2 tbsp olive oil
• 60 g unsalted butter
• 1 onion, finely chopped
• 1 tsp ground cinnamon
• 4 sheets filo pastry (about 250 g)
• 8 large, fresh eggs
• Salt and pepper
• 1 tbsp honey
• ¼ cup chopped fresh cilantro

Step-by-Step Instructions

Prep time: 1 hour | Cook time: 1 hour 30 minutes | Difficulty: Advanced

1. Marinate the meat: Whisk together sugar, water, cinnamon, saffron, ginger and salt in a bowl. Add the squab or chicken, coat thoroughly, and marinate for at least 1 hour.
2. Prepare the filling: In a pan over medium heat, melt butter with olive oil. Sauté onion until soft and translucent. Add blanched almonds and cook for 5 minutes.
3. Cook the meat: Place the marinated squab or chicken in a large pot with enough water to cover it. Bring to a boil, then reduce heat and simmer until tender (about 45 minutes). Drain and set aside to cool slightly. When cool enough to handle, remove bones and skin, chop meat into bite-sized pieces, and add to the filling mixture.
4. Assemble the B’stilla: Preheat oven to 200°C (400°F). Roll out puff pastry on a lightly floured surface. Place one sheet of filo pastry in the bottom of a large baking dish, brushing with butter before adding each subsequent layer.
5. Add the filling: Spoon the filling mixture into the filo-lined dish, spreading it evenly and leaving a 2 cm border at the edges.
6. Cover with eggs and pastry: Beat eggs in a bowl, season with salt and pepper. Pour over the filling, then lay the remaining sheets of filo pastry on top, brushing each with butter as you go.
7. Bake the B’stilla: Brush the top layer of pastry with butter, then bake in the preheated oven for 30-40 minutes or until golden brown. Remove from the oven and let cool slightly before drizzling honey over the top and garnishing with cilantro.

Tips

• For a crispier pastry, brush each layer with melted butter before adding the next one.
• If you can’t find squab, chicken works just as well. For best results, use a small chicken and adjust cooking time accordingly.

Variations

Traditional B’stilla is made with pigeon or squab, but chicken can be used instead. Some recipes add spices such as turmeric, paprika, or cayenne pepper to the filling for an extra kick.

Serving and Presentation

Serve B’stilla hot from the oven, sliced into wedges like a pie. This dish is typically accompanied by Moroccan mint tea and olives.

Conclusion

Ibn Khaldun’s influence on Moroccan culture and cuisine has endured for centuries. By recreating this historic recipe, we can appreciate the culinary legacy he left behind while delving into the rich tapestry of Moroccan history.