Exploring the Adventure and Nature of Morocco

The History of Moroccan Pastilla

Moroccan pastilla, or bastilla, is a culinary masterpiece reflecting the country's rich cultural heritage. This dish originated in Andalusia and was brought to Morocco by refugees fleeing Spain in the 15th century. Over time, pastilla has become a quintessential part of Moroccan cuisine, harmoniously blending sweet and savory flavors into a unique culinary experience.

Pastilla: A Moroccan Culinary Tradition

Pastilla is far more than just a dish - it is a revered cultural celebration. This savory pie, often served at weddings, festivals, and other special events, embodies the spirit of Moroccan hospitality. The meticulous preparation and distinctive blend of ingredients transform pastilla into a true labor of love, cherished by locals and visitors alike.

Savory and sweet forms of Moroccan pastilla

Chicken Pastilla (Pastilla au Poulet)

The classic Chicken Pastilla features shredded chicken braised with aromatic saffron, ginger, and cinnamon. This rich filling is then combined with sweetened almonds and layered between delicate pastry sheets, creating a beloved staple at Moroccan celebrations.

Seafood Pastilla (Pastilla aux Fruits de Mer)

Seafood Pastilla showcases the bounty of Morocco's coastline. It is filled with a mixture of shrimp, calamari, and white fish, flavored with fresh herbs, lemon, and a hint of spicy harissa for a modern twist.

Vegetarian Pastilla (Pastilla végétarienne)

Vegetarian Pastilla offers a vibrant meatless option, swapping the traditional filling for a mix of roasted vegetables, caramelized onions, and spiced chickpeas. Almonds and raisins are added to maintain the dish's signature sweet-savory balance.

Chicken Pastilla: َ A Moroccan Classic Recipe

Ingredients

For the Filling:

• 1 whole chicken (or about 1 kg of chicken thighs)
• 2 large onions, finely chopped
• 4 garlic cloves, minced
• 1/2 cup fresh parsley, chopped
• 1/2 cup fresh cilantro, chopped
• 1/2 teaspoon saffron threads (optional)
• 1 teaspoon ground ginger
• 1 teaspoon cinnamon
• 1 teaspoon turmeric
• 1 teaspoon paprika
• Salt and pepper, to taste
• 1/2 cup water
• 1/4 cup olive oil

For the Almond Mixture:

• 1 cup blanched almonds
• 1/4 cup sugar
• 1 teaspoon cinnamon

For Assembly:

• 12–15 sheets of phyllo dough or warqa
• 1/2 cup melted butter (for brushing the dough)
• 3–4 eggs, lightly beaten
• Powdered sugar and cinnamon (for garnish)

     Instructions

1. Prepare the Chicken Filling:

1.  Heat the olive oil in a large pot over medium heat. Sauté the onions, garlic, parsley, and cilantro until fragrant.

2.  Add the chicken, spices (saffron, ginger, cinnamon, turmeric, paprika, salt, and pepper), and water. Cover and simmer on low heat for about 40 minutes, or until the chicken is tender and fully cooked.

3.    Remove the cooked chicken, shred the meat, and set it aside.

4.    Reduce the sauce in the pot until thickened. While stirring continuously, add the beaten eggs to create a creamy filling. Remove from heat and combine the shredded chicken with the sauce.

2. Prepare the Almond Mixture:

1. Toast the blanched almonds in a dry skillet until golden. Allow them to cool.

2.   Grind the almonds coarsely and mix with sugar and cinnamon.

3. Assemble the Pastilla:

1.    Preheat your oven to 350°F (175°C).

2.  Lay a sheet of phyllo dough in a round baking dish or pie pan, allowing the edges to hang over. Brush the dough with melted butter. Repeat this process with 6-8 sheets, layering them slightly offset to completely cover the base and sides.

3.  Spread half of the almond mixture over the base. Top evenly with the chicken mixture, then cover with the remaining almond mixture.

4. Fold the overhanging phyllo dough sheets over the filling. Add a few more phyllo sheets on top, tucking the edges underneath. Brush the top with additional melted butter.

5.  Bake for 30-35 minutes, or until the pastilla is golden brown and crispy.

4. Garnish:

1.  Dust the top with powdered sugar and cinnamon before serving.

Conclusion

The Moroccan pastilla is a remarkable dish that skillfully combines sweet and savory elements, showcasing the richness of Moroccan culinary traditions. Wrapped in delicate pastry and enriched with fragrant components, this exceptional meal can be filled with seasoned chicken, seafood, or a variety of vegetables, making it a highlight for festive gatherings or a genuine experience of Moroccan flavors.

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