published Nov 07, 2022 I’m guessing you are probably familiar with some of the classic Greek recipes featuring phyllo dough such as tiropita, spanakopita, or baklava, but what do you know about pastilla? North African cuisine includes this popular savory pie stuffed with meat or seafood. It’s traditionally made with warqa dough, which is similar to filo dough. I like to use the latter because it’s easier to get my hands on. This Moroccan pastilla is a savory-sweet masterpiece that I am very excited to share with you. It has all the flaky deliciousness of your favorite meat pie with a tantalizing Moroccan spin. Sweet, savory, and smoky, it is bursting with flavor and way easier to make than you may think!
INGREDIENT NOTES AND SUBSTITUTIONS
Almonds – Earthy, sweet, and nutty. Go with blanched for a smoother taste. Oil – Your favorite cooking oil will do. Powdered Sugar – Adds a dash of sweetness.Orange Blossom Water – Adds a delicate orange essence. Look for this ingredient in your local Middle Eastern market or online. A very light orange zest can be substituted in its place.Butter – Enhances the flavor and texture of the crust.Chicken – Go with boneless thighs for tender, flavorful meat.Spices – Vibrant and warming spices including cinnamon, turmeric, saffron, salt, and pepper enhance flavor.Ras el Hanout – A warm, smoky, distinctly Moroccan spice blend.Herbs – Onion, garlic, and parsley add zesty freshness.Eggs – Used for coating the chicken and accenting the crust.Phyllo Dough – Tender, flaky, buttery pastry sheets. Look for them in the frozen foods section at the grocery store.
HOW TO MAKE MOROCCAN PASTILLA
- Toast The Almonds. Heat oil in a large skillet over medium heat, then stir in the almonds until golden brown. Drain on a plate lined with a paper towel, but leave the oil in the skillet.
- Blend Filling. Combine the almonds in a food processor with the cinnamon, powdered sugar, orange blossom water, and softened butter. Pulse together until a wet, crumbly mixture forms. Set aside.
- Season Chicken. Mix the saffron, turmeric, Ras el Hout, cinnamon, salt, and pepper in a small bowl. Place the chicken in a ziploc bag along with the spice mix and toss to coat thoroughly.
- Cook Chicken. Heat the same large skillet over medium-high heat and add the additional oil. Cook the chicken for a total of about 6 minutes, browning it on both sides. Remove, dice once cooled, and set aside.
- Add Vegetables. Turn the heat down to medium and toss the onions and garlic into the same skillet, stirring until soft. Next, stir in the diced chicken and parsley. Cook for about 10 minutes, until the chicken is cooked through.
- Add Eggs. Turn the heat to low and slowly pour 4 beaten eggs over the chicken mixture. Carefully stir to ensure chicken is well coated as the eggs cook. Remove from heat and set aside.
- Prepare for Assembly. Preheat the oven to 375 degrees F and prepare a 10-inch pie pan with oil or spray. Drape 2 phyllo sheets over the center of the pie pan, gently press to mold the bottom and sides, and brush with butter. Repeat the process 4 more times, but with the dough slightly off center to create an overhang on 4 sides.
- Create Layers. Spread the almond mixture to the edges of the phyllo, then cover with 2 more phyllo sheets. Brush with butter, add 2 more sheets, and brush again. Next, add the chicken mixture and spread to the edges. Add 2 more sheets to the center before carefully folding in the overhanging sides. Brush the top with butter and then with the remaining beaten egg.
- Bake Pastilla. Place the pie pan in the oven for 20 minutes. Remove and cool slightly before flipping onto a baking pan. Bake for an additional 5 minutes or until the new flat top is golden brown.
- Serve. Remove pastilla cool for 5 minutes. Sprinkle the top with powdered sugar and cinnamon and serve while still warm. Enjoy!
What is Pastilla Made Of?
This irresistible rustic recipe is brimming with toasted almonds, shredded chicken, and warming spices all wrapped up in buttery, flaky phyllo dough. The real star of the show is the classic Moroccan spice blend Ras el Hanout. Translated literally, “Ras el Hanout” means “head of shop,” which really means “top shelf,” and it’s easy to see why. Blends will vary, but are all full of spices such as cinnamon, cloves, ginger, rose petals, lavender, mint, cardamom, etc. The resulting flavor profile is smoky, sweet, and spicy and makes a phenomenal pastilla.
What Kind Of Meat is in Pastilla?
This dish is traditionally made with pigeon but is more commonly made with chicken.
How Do I Store Leftover Moroccan Pastilla?
Store leftovers in the refrigerator, in an airtight container, for up to a week. If needed, leftovers can be wrapped tightly and stored in the freezer for up to a month.
