Moroccan Pastilla, also known as Bastilla, is a savory-sweet pie that originates from the Maghreb region. Traditionally made with pigeon or chicken, it’s a festive dish, often served at weddings and special celebrations. The combination of delicate layers of warqa dough (similar to phyllo), spiced chicken, eggs, and a dusting of powdered sugar and cinnamon creates a perfect blend of flavors. This Moroccan treasure is the ultimate fusion of sweet and savory, with roots that showcase the country’s rich culinary history.
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| Prep Time | Cook time | Total Time |
|---|---|---|
30 mins |
1 hr |
1 hr 30 mins |
| Servings |
|---|
6-8 |
Ingredients
For the Chicken Filling
- 2 lbs chicken thighs
- 1 large onion, finely chopped
- 1 tsp ground ginger
- 1 tsp ground turmeric
- 1 tsp cinnamon
- 2 tbsp olive oil
- Salt and pepper to taste
- 3 eggs, beaten
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
For the Almond Mixture
- 1 cup blanched almonds, toasted and ground
- 2 tbsp powdered sugar
- 1 tsp cinnamon
For the Assembly
- 12 sheets warqa or phyllo dough
- 1/4 cup melted butter
- Powdered sugar and cinnamon for dusting
Steps to Make Moroccan Chicken Pastilla
Prepare the Chicken Filling: Heat olive oil in a large pan. Sauté onions until softened. Add chicken, ginger, turmeric, cinnamon, salt, and pepper. Cook until the chicken is tender. Shred the chicken, then stir in eggs and herbs.
Prepare the Almond Mixture: Toast almonds, then blend with sugar and cinnamon.
Assemble the Pastilla: Layer buttered warqa or phyllo in a pie dish, alternating with chicken filling and almond mixture.
Bake the Pastilla: Fold the dough edges over the filling, brush with butter, and bake at 350°F for 45 minutes until golden.
Garnish & Serve: Dust with powdered sugar and cinnamon before serving.
Why You'll Love This Recipe
- Festive and Perfect for Special Occasions
- Unique Blend of Sweet and Savory
- Impressively Beautiful Dish for Entertaining
Key Ingredients and Substitutions
- Warqa Dough: Phyllo dough is a great alternative.
- Almonds: Can be swapped with pistachios for a different flavor.
Expert Tips for Success
- Brush phyllo with plenty of butter to get that crisp texture.
- Add a light dusting of cinnamon and powdered sugar for an authentic touch.
Variations and Customizations
- Use shredded pigeon instead of chicken for a traditional touch.
- Add raisins or apricots for a sweeter twist
Storage and Reheating Instructions
- Store: In the fridge for up to 3 days.
- Reheat: Bake in the oven at 350°F for 10-15 minutes to retain crispiness.
Serving Suggestions
- Serve with a side of mint tea for an authentic Moroccan meal.
Nutritional Facts (Per SERVING)
- Calories: 500
- Protein: 28g
- Carbohydrates: 45g
- Fat: 25g
- Fiber: 4g
Frequently Asked Questions
Can I make Pastilla ahead of time? Yes, prepare and refrigerate up to 24 hours in advance.
Can I use different meats? Absolutely, pigeon, lamb, or beef are great alternatives.
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