Moroccan Pastilla
Pastilla was often made with pigeon or chicken, fragrantly spiced, and wrapped in layers of flaky pastry. over the years, creative cooks have introduced sweet variations, incorporating ingredients like almonds, cinnamon and powdered sugar.
Ingredients
- 500 grams boneless chicken thighs/breast
- phyllo dough
- 4 eggs
- 1 medium onion (sliced)
- 2 teaspoon garlic
- ¼ cup fresh parsley (chopped)
- 1 teaspoon cinnamon
- 1 teaspoon turmeric
- ¼ teaspoon saffron threads
- 2 tablespoon butter (softened)
- ½ cup powdered sugar
- 3 tablespoon olive oil
- 2 cups almonds (blanched)
- 2 tablespoon orange blossom water
- 2 teaspoon ras el hanout
- 1 teaspoon black pepper
- 500 grams filo sheet
- 2 teaspoon kosher salt
Instructions
- Prepare the Chicken Filling:
- In a large skillet, heat 2 tablespoons of olive oil over medium heat.3 tablespoon olive oil
- Add the sliced onions and cook until they become translucent.1 medium onion (sliced)
- Stir in the garlic, cinnamon, turmeric, saffron threads, ras el hanout, and black pepper. Cook for a couple of minutes until fragrant.1 teaspoon cinnamon, 1 teaspoon turmeric, ¼ teaspoon saffron threads
- Add the boneless chicken thighs/breasts and cook until they are fully cooked and tender.500 grams boneless chicken thighs/breast
- Once the chicken is cooked, shred it using two forks or your hands.
- Stir in the chopped parsley and adjust the seasoning with salt according to your taste. Set aside.¼ cup fresh parsley (chopped)
- Prepare the Almond Filling:
- In a food processor, pulse the blanched almonds until they are coarsely ground.2 cups almonds (blanched)
- Melt 1 tablespoon of butter and add the ground almonds.2 tablespoon butter (softened)
- Toast the almonds over medium heat until they turn lightly golden and release a nutty aroma.
- Stir in 1 tablespoon of powdered sugar and the orange blossom water. Mix well and set aside.½ cup powdered sugar
- Assemble the Pastilla:
- Preheat your oven to the temperature recommended on the phyllo dough package.phyllo dough
- Take the phyllo dough and cut it into large squares or rectangles that will fit the size of your baking dish.
- Brush each sheet of phyllo dough with the softened butter, making sure to coat both sides.
- Layer the buttered phyllo sheets in the bottom of the baking dish, allowing the edges to hang over the sides.
- Spread half of the shredded chicken mixture evenly over the phyllo dough.
- Add a layer of buttered phyllo sheets on top of the chicken.
- Spread the almond mixture over the second layer of phyllo dough.
- Add another layer of buttered phyllo sheets on top of the almond mixture.
- Finish the Pastilla:
- In a small bowl, beat the eggs and add the remaining ½ cup of powdered sugar. Mix well.
- Pour the egg mixture over the top layer of phyllo dough, making sure it seeps through the layers.
- Seal and Bake:
- Fold the overhanging phyllo dough edges over the top to seal the pastilla.
- Brush the top of the pastilla with a little more softened butter.
- Bake the Pastilla:
- Place the pastilla in the preheated oven and bake until the top becomes golden and crispy, and the filling is set. This will take around 25-30 minutes.
- Serving:
- Once baked, remove the pastilla from the oven and let it cool slightly.
- Dust the top with a little powdered sugar and cinnamon for added flavor and presentation.
- Cut the pastilla into slices or squares and serve warm. Traditionally, it is served sprinkled with more cinnamon.
Notes
Note: Keep a damp cloth over the remaining phyllo dough to prevent it from drying out.
Create a balance between the number of layers for the top and bottom to ensure an even distribution of flavours.
Save the remaining sheets of phyllo for other use and refrigerate.
You can substitute sugar for other traditional variants like dates.
You can get the phyllo dough in the frozen section of grocery stores.
Ras el hanout is a warm, smoky, distinctly Moroccan spice blend.
Tried this recipe?Let us know how it was!