The Bastela witih fish white

1. The bastela
This meal is well
known in Morocco,
even a little
complicated to do
remains a good meal
but there has been.

2. This food has been one of the best that has
been so far,
There are several types for both lovers of the
salty or sweet, but I appoints a couple,
filled with chicken and sweet almond or
white fish.

3. Ingredients
I especially speak on pastela stuffed with white fish, because
that is what I like,First you need a very delicate and thin
paste, which can be found in any Moroccan butcher, which is
made of flour, salt and water.
after the fish, which in this case need the squid, prawns peeled,
octopus, hake, monkfish and sole.Then we need, a little parsley,
salt, knorr, saffron, ginger, onion,two tomatoes and noodle.

4. Start putting in different pots to boil in water, fish peleed
and noodles for about 25 minutesIn the meantime we will be
peeling onions by cutting into small pieces with tomato and
cutting small pieces parsley, put it all together to cook,
along with 4 tablespoons olive oil, knorr, a teaspoon of
ginger, salt and saffron, for about 20 minutes.
Meanwhile a flight stewardess large stretch the dough,
covering it with a little butter.When we set the fish we cut
into small pieces, and add the species we've cooked.Let stand
about 10 minutes, and after having been at rest we add the
noodles, mix everything, put it in the stewardess stretching
all without leaving any empty hole, we put another pasta to
coat it and putting it over the sides without allowing air to
enter, then cojemos two egg yolks and cover it over the pasta,
and so we put it for 15 or 20 minutes in the oven.

5. And so now is ready to
eat!