Preparing Moroccan pastilla is more than just cooking a meal; it’s an experience that combines tradition with creativity. Whether you’re a culinary enthusiast or simply looking for a new challenge in the kitchen, making pastilla is your chance to immerse yourself in the rich flavors of Moroccan cuisine. The blend of sweet and savory ingredients, along with the crispy layers of pastry, creates a dish that is both satisfying and impressive. Let this recipe inspire you to bring the warmth and charm of Morocco into your home.
Ingredients:
- Filling:
- 1 large chicken (around 1.5 kg), cut into pieces
- 2 large onions, finely chopped
- 1/2 cup parsley, finely chopped
- 1/2 cup cilantro, finely chopped
- 4 large eggs, beaten
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon saffron threads, soaked in warm water
- Salt and pepper to taste
- 1/4 cup vegetable oil
- 1/2 cup blanched almonds, fried or roasted and coarsely ground
- 1/4 cup powdered sugar (for almonds)
- 1 tablespoon orange blossom water
- Phyllo dough or warqa (Moroccan pastry sheets)
- 150g melted butter (for brushing the phyllo)
Topping:
- Powdered sugar and ground cinnamon for garnish
Steps:
- Prepare the Chicken Filling:
In a large pot, heat the vegetable oil and sauté the chopped onions until soft. Add the chicken pieces, parsley, cilantro, cinnamon, ginger, turmeric, saffron, salt, and pepper. Mix well to coat the chicken with the spices. Add a bit of water to the pot, cover, and let the chicken simmer over medium heat until fully cooked (about 40 minutes). Stir occasionally and add water if necessary to prevent sticking. - Prepare the Almond Mixture:
Fry or roast the blanched almonds until golden brown, then grind them coarsely. Mix the ground almonds with powdered sugar, orange blossom water, and a pinch of cinnamon. - Make the Egg Mixture:
Once the chicken is fully cooked, remove the chicken pieces from the pot and allow them to cool. Shred the chicken meat and set it aside. Continue cooking the remaining sauce in the pot until it reduces and thickens. Gradually stir the beaten eggs into the sauce, cooking until the mixture becomes thick and scrambled. - Assembling the Pastilla:
Brush a round baking pan with melted butter. Layer several sheets of phyllo dough (or warqa) on the pan, allowing the edges to hang over the sides. Brush each layer with melted butter. Spread half of the chicken mixture over the phyllo, then add the egg mixture, followed by a layer of the almond mixture. Place another layer of phyllo on top of the filling and fold the overhanging edges of the bottom layers to seal the pastilla. Brush with more melted butter. - Bake the Pastilla:
Preheat the oven to 180°C (350°F). Bake the pastilla for about 25-30 minutes, or until golden and crispy. - Garnish:
Once out of the oven, dust the pastilla with powdered sugar and cinnamon to decorate the top.
Serve hot and enjoy.
This dish is a perfect blend of sweet and savory flavors, offering a truly unique Moroccan experience.
“May your meal be full of flavor and joy! Bon appétit!
— With love, Chef Anna“
Traditional Moroccan pastilla#Chef Anna#Moroccan pastilla#Freshhrecipes