Moroccan pastilla, also known as bastilla or b’stilla, is a delightful traditional dish that blends sweet and savory flavors in a unique and satisfying way. Typically made with pigeon or chicken, this dish features a rich filling encased in layers of thin, crispy pastry. Here’s a detailed explanation of how to prepare Moroccan pastilla:
For the filling:
2 lbs (- about 1 kg) of chicken thighs or breasts, boneless and skinless
- 2 large onions, finely chopped
- 1 cup of chopped fresh cilantro
- 1 cup of chopped fresh parsley
- 1 cup of blanched almonds, toasted and roughly chopped
- 1 cup of powdered sugar
- 1 teaspoon of ground cinnamon
- 1 teaspoon of ground ginger
- 1/2 teaspoon of ground turmeric
- 1/2 teaspoon of ground black pepper
Salt to taste - 1/2 cup of butter
- 1/2 cup of olive oil
Water or chicken broth
2 lbs (For assembling:
- Thin sheets of warqa pastry or phyllo dough
- Butter, melted
- Powdered sugar and cinnamon for dusting
Prepare the filling:
- Cut the chicken into small pieces and season with salt, pepper, cinnamon, ginger, and turmeric.
- In a large skillet or pot, heat the olive oil over medium heat. Add the chopped onions and sauté until they are soft and translucent.
- Add the seasoned chicken to the skillet and cook until it is browned on all sides.
- Stir in the chopped cilantro and parsley, then add enough water or chicken broth to cover the chicken. Simmer for about 30-40 minutes, or until the chicken is tender and cooked through.
- Once the chicken is cooked, remove it from the skillet and shred it into small pieces. Return the shredded chicken to the skillet.
- Stir in the chopped almonds, powdered sugar, and butter. Cook the mixture over medium heat until the butter is melted and everything is well combined. Adjust the seasoning if necessary. Allow the filling to cool slightly.
Assemble the pastilla:
- Preheat your oven to 350°F (180°C).
- Take a sheet of warqa pastry or phyllo dough and brush it lightly with melted butter. Place another sheet on top and repeat the process until you have a stack of about 8-10 sheets.
- Place a generous portion of the chicken filling in the center of the pastry sheets and spread it out evenly.
- Fold the edges of the pastry over the filling to encase it completely, forming a rectangular or circular shape.
- Carefully transfer the pastilla to a greased baking dish, seam side down.
- Brush the top of the pastilla with melted butter and bake in the preheated oven for about 30-40 minutes, or until the pastry is golden brown and crispy.
- Once the pastilla is cooked, remove it from the oven and allow it to cool for a few minutes.
- Dust the top of the pastilla with a mixture of powdered sugar and cinnamon, then cut it into slices and serve hot.
Tips:
- Warqa pastry, also known as warka or ouarka, is a traditional Moroccan pastry dough that is paper-thin and delicate. If you can’t find warqa pastry, you can use phyllo dough as a substitute.
- To prevent the pastry from drying out while you’re assembling the pastilla, cover it with a damp kitchen towel.
- You can customize the filling according to your preferences. Some variations include adding beaten eggs or dried fruits such as raisins or apricots.
- Moroccan pastilla is often served as a starter or main course during special occasions and celebrations. It pairs well with a crisp salad and Moroccan mint tea.
