In a large skillet, melt the butter over medium heat. Add the grated garlic, mushrooms, and tomato paste. Stir the ingredients for five minutes until well combined, then add the shrimp and stir to combine with the mushrooms for another five minutes.

Add the squid (calamari), cilantro, salt, pepper, lemon juice, soy sauce, and a little garlic powder. Stir everything well and let it cook for another five minutes. Then add the rice vermicelli, which has been soaked in hot water until soft. Mix everything together, add the olives, stir for just one minute, then turn off the heat and set the mixture aside.

In another skillet, cook the tuna with a little soy sauce, salt, pepper, garlic, a bit of lemon juice, and butter over medium heat. Mix everything well and let it cook until done, about five to ten minutes. Turn off the heat and add it to the first mixture.

Take the bastila pastry sheet and place it in a baking dish. Arrange the sheet in a circular manner to cover the dish. Place the filling in the center of the sheet and close it. Sorry, I got this method from Google just to show you how. Then brush it with egg and bake in the oven at medium heat until well cooked and crispy. Enjoy! You can also make smaller bastilas for Ramadan.