Moroccan Pastilla Recipe

Authentic Moroccan Pastilla Recipe

Introduction

Pastilla, also known as Bastilla, is a traditional Moroccan savory-sweet pie made with layers of crispy phyllo dough, spiced meat (usually chicken or pigeon), almonds, and aromatic spices. This luxurious dish is a staple in Moroccan cuisine, often served at special occasions and celebrations. It combines savory, sweet, and nutty flavors, creating a truly unique and irresistible culinary experience.

Ingredients

For the Filling:

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 2 pounds chicken thighs (or pigeon, traditionally used)
• 2 cloves garlic, minced
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1 teaspoon paprika
• 1 teaspoon ground turmeric
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon saffron threads (optional, for authentic Moroccan flavor)
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped
• 1/2 cup chicken broth
• 3 large eggs, beaten

For the Almond Mixture:

• 1 cup blanched almonds, toasted and finely chopped
• 1/4 cup powdered sugar
• 1 teaspoon ground cinnamon

For Assembly:

• 8-10 sheets phyllo dough (or warqa, a Moroccan pastry)
• 1/2 cup melted butter
• 1 egg yolk (for sealing the pastry)

For Garnishing:

• Powdered sugar
• Ground cinnamon

Instructions

Step 1: Prepare the Chicken Filling

1. Heat olive oil in a large pan over medium heat.
2. Add the onion and garlic, and sauté until softened.
3. Add the chicken, ginger, cinnamon, paprika, turmeric, black pepper, salt, saffron, parsley, and cilantro.
4. Pour in the chicken broth, cover, and let it simmer for 30 minutes until the chicken is tender.
5. Remove the chicken, shred it into small pieces, and set aside.
6. Reduce the remaining sauce over low heat, then stir in the beaten eggs, cooking until thickened.

Step 2: Prepare the Almond Mixture

7. In a bowl, mix the toasted almonds, powdered sugar, and ground cinnamon.

Step 3: Assemble the Pastilla

8. Preheat your oven to 375°F (190°C).
9. Brush a round baking pan with melted butter.
10. Layer 3-4 sheets of phyllo dough, brushing each with butter, and letting the edges hang over the pan.
11. Spread half of the chicken filling, followed by the almond mixture, then the remaining chicken.
12. Fold the phyllo layers over the filling, sealing with egg yolk. Add more phyllo sheets on top, tucking the edges.
13. Brush the top with melted butter and bake for 25-30 minutes until golden brown.

Step 4: Garnish & Serve

14. Once baked, dust the top with powdered sugar and cinnamon in a decorative pattern.
15. Slice and serve warm as a main dish or appetizer.

Tips for the Best Pastilla

• For an authentic taste, use pigeon meat instead of chicken.
• Use warqa pastry instead of phyllo dough if available.
• Let the filling cool before assembling to prevent the pastry from getting soggy.
• For extra crunch, add a layer of whole toasted almonds inside.

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