Pastilla

Introduction

Pastilla, also known as Bastilla or B'stilla, is a traditional Moroccan pie that is both savory and sweet. This dish embodies the incredible fusion of flavors and textures that Moroccan cuisine is celebrated for, blending flaky pastry, spiced meat, and cinnamon-sugar topping. Often reserved for special occasions, Pastilla is a dish that tells the story of Morocco's rich culinary history.

History of Pastilla

The origins of Pastilla date back to the Andalusian Arabs who emigrated to the North of Africa, bringing their culinary traditions. As a complex and well-loved dish, Pastilla represents the cultural and historical melting pot of Morocco. Traditionally made with pigeon, most modern versions substitute with chicken or other poultry, adapting the dish to locally available ingredients while preserving its savory essence.

Ingredients

• Chicken (whole, about 3-4 lbs)
• Onion (2 large, finely chopped)
• Ground ginger (1 tsp)
• Saffron threads (a pinch)
• Cinnamon stick (1)
• Fresh coriander (1/2 cup, chopped)
• Fresh parsley (1/2 cup, chopped)
• Eggs (4, beaten)
• Almonds (1 cup, blanched)
• Powdered sugar (1/4 cup)
• Butter (1/2 cup, melted)
• Phyllo dough (1 package)
• Honey (2 tbsp)
• Cinnamon (ground, 1 tsp)
• Salt (to taste)
• Black pepper (to taste)

Preparation

Step 1: Preparing the Chicken Filling

In a large pot, place the chicken along with onion, ground ginger, saffron, cinnamon stick, fresh coriander, fresh parsley, salt, and black pepper. Cover with water and bring to a boil. Reduce the heat and simmer for about 45 minutes until the chicken is tender and fully cooked. Remove the chicken from the broth, let it cool, and then remove the skin and bones. Shred the meat into small pieces.

Step 2: Creating the Egg Mixture

Strain the broth and return it to the pot. Cook the broth over medium heat until it reduces by about half. Gradually whisk the eggs into the reduced broth, stirring constantly until you obtain a thick, scrambled fragmentation. Mix the shredded chicken back in and set aside.

Step 3: Preparing the Almond Layer

In a pan, toast the almonds over medium heat until golden. Let cool, then grind into a rough powder with a mortar and pestle or a food processor. Mix the almonds with powdered sugar, a hint of ground cinnamon, and honey.

Assembly

Folding the Pastilla

Preheat your oven to 375°F (190°C). Brush a baking dish with butter. Lay one sheet of phyllo dough in the buttered dish, leaving its edges hanging over the sides. Brush with more butter and continue layering about 8 more sheets.

Spread an even layer of the chicken filling over the phyllo dough. Add the almond mixture on top of the chicken. Fold the overhanging phyllo dough sheets over the filling, one by one, brushing each with butter until sealed. Use additional sheets to cover the top if necessary.

Baking the Pastilla

Place the pastilla in the oven and bake until golden and crispy, about 25-30 minutes. After removing from the oven, let it cool for a few minutes before carefully inverting it onto a large platter.

Serving and Enjoying Pastilla

Before serving, dust the top with powdered sugar and additional cinnamon for garnish. Cut into wedges and serve warm as an exquisite starter or main dish. Pair with a side of mixed greens or a spicy Moroccan salad to balance the sweetness. Enjoy the unique contrast of flavors with a glass of sweet mint tea for a truly authentic Moroccan experience.