Pastilla

Pastilla

Moroccan cuisine is a delightful combination of exotic flavors, colors, and aromas, with dishes that are both savory and sweet. One such dish is Pastilla, also known as Bastilla or B’stilla, a traditional Moroccan pastry made with phyllo dough, chicken, and almonds. Pastilla is a classic Moroccan dish, often served during special celebrations, such as weddings, and is considered a delicacy in the country.

Pastilla is a perfect example of the culinary heritage of Morocco, with its combination of flavors and essential ingredients. The dish typically consists of layers of thin phyllo dough, filled with a mixture of chicken, caramelized onions, eggs, and spices like cinnamon and saffron. The mixture is then baked until the phyllo layers become crispy and golden brown. Just before serving, the pastry is dusted with a generous amount of powdered sugar and ground cinnamon, adding an extra layer of sweetness to the dish.

The origin of Pastilla is widely debated, with some sources suggesting that the dish was introduced to Morocco by the Moors, who ruled Spain in the 7th century. The dish is also said to have been influenced by the culinary traditions of Andalusia and the Middle East, making it a perfect example of the cross-cultural influences that have shaped the cultural and culinary identity of Morocco over the years.

To prepare Pastilla, one must be patient and meticulous in the preparation process. The chicken used in the recipe is typically poached and then shredded or cut into small pieces. The chicken filling is then seasoned with a blend of spices, including cinnamon, saffron, and ginger, which give it its distinctive flavor. A mix of caramelized onions and beaten eggs is added to the chicken, creating a rich and flavorful filling.

One of the essential ingredients in Pastilla is almonds, which are typically blanched, peeled, and then sliced or ground into a coarse powder. The almonds are then toasted until golden brown, which enhances their nutty flavor and adds a bit of crunch to the dish.

The phyllo dough used to make Pastilla is a delicate and challenging ingredient to work with. The pastry consists of several layers of thin, paper-like sheets, which require skill and practice to handle correctly. The phyllo sheets are brushed with melted butter between each layer, which helps to hold them together and adds a rich, buttery flavor to the pastry.

To assemble the Pastilla, the chicken filling is spread over the layers of phyllo, topped with a layer of toasted almonds, and then covered with additional layers of phyllo. The entire pastry is then baked in the oven until it becomes crispy and golden brown. The finished Pastilla is then dusted with powdered sugar and cinnamon and served hot.

In conclusion, Pastilla is a delightful Moroccan dish that is perfect for special occasions or a delicious meal with family and friends. The dish is a beautiful example of the cultural and culinary heritage of Morocco, with its combination of savory and sweet flavors and delicate phyllo pastry layers. With a little bit of patience and practice, anyone can prepare this delightful dish in their own kitchen and savor the unique flavors of Morocco.

Ingredients:

  • 1 pound of chicken, diced
  • 1 onion, finely chopped
  • 1 tablespoon of ginger, grated
  • 1 tablespoon of garlic, minced
  • 1 teaspoon of cinnamon
  • 1 teaspoon of turmeric
  • 1/2 cup of chopped almonds
  • 1/2 cup of chopped fresh parsley
  • 1/2 cup of chopped fresh cilantro
  • 1/4 cup of olive oil
  • 1/4 cup of butter
  • 8-10 sheets of phyllo pastry
  • Powdered sugar
  • Cinnamon

Directions:

  1. Preheat the oven to 375°F (190°C).
  2. In a frying pan, sauté the chicken, onion, ginger, and garlic in the olive oil until the chicken is cooked through.
  3. Add cinnamon and turmeric to the frying pan and mix well.
  4. Add the almonds, parsley, and cilantro to the frying pan and cook for another 5 minutes.
  5. Melt the butter in a separate saucepan.
  6. Brush an oven-safe dish with some melted butter.
  7. Lay a sheet of phyllo pastry on the bottom of the dish and brush it with melted butter.
  8. Repeat this process with 4-5 more sheets, brushing each sheet with melted butter before adding the next one.
  9. Spread the chicken mixture evenly over the top of the phyllo pastry.
  10. Cover the meat mixture with another 4-5 sheets of phyllo pastry, brushing each sheet with melted butter.
  11. Fold the edges of the pastry inward to seal the pastilla.
  12. Brush the top of the pastilla with remaining melted butter.
  13. Bake in the oven for 25-30 minutes or until the pastilla is golden brown.
  14. Let the pastilla cool for 2-3 minutes before serving.
  15. Sprinkle powdered sugar and cinnamon on top of the pastilla to serve.

Enjoy your delicious Moroccan Pastilla!