Dish

Pastilla

Pastilla is a type of pie that is made with layers of phyllo dough and a filling of spiced meat or fruit. The filling is typically made with chicken or pigeon meat that has been cooked with a blend of spices such as cinnamon, ginger, and saffron. The meat is then mixed with eggs and almonds and layered between sheets of phyllo dough. The pastry is then baked until the crust is golden brown and the filling is hot and bubbly. Pastilla can be served as a sweet or savory dish, depending on the filling used.

African cuisine› North African cuisine› Moroccan cuisine

Pie› Savory Pie

Origins and history

Pastilla has been a traditional Moroccan dish for centuries, with recipes dating back to the 9th century. It is believed to have originated in the royal courts of Morocco, where it was served as a delicacy during special occasions.

Dietary considerations

Pastilla is not suitable for those with a nut allergy due to the use of almonds in the filling. It is also not suitable for those with a gluten intolerance or celiac disease due to the use of phyllo dough.

Variations

There are many variations of pastilla, with some recipes calling for different fillings such as seafood or vegetables. Some recipes also use a different type of dough for the crust, such as puff pastry or a homemade dough made with flour and semolina.

Presentation and garnishing

Pastilla is traditionally served in a large, round size that is cut into wedges. It is often garnished with a sprinkle of powdered sugar and cinnamon.

Tips & Tricks

When working with phyllo dough, it is important to keep the dough covered with a damp towel to prevent it from drying out. It is also important to brush each layer of dough with melted butter to ensure a crispy crust.

Side-dishes

Pastilla is typically served as a main course dish, but it can also be served as an appetizer or a dessert depending on the filling used. It is often garnished with powdered sugar and cinnamon.