Pastilla is a savory-sweet Moroccan pie with deep roots in Sephardic Jewish cuisine. Layers of flaky pastry encase spiced meat, often pigeon or chicken, mixed with almonds and cinnamon. This dish is traditionally served at celebrations, blending rich flavors and textures in a unique way.
Making Pastilla:
1. Ingredients
For the filling: 1 whole chicken (about 3 lbs), 2 large onions (finely chopped), 3 cloves garlic (minced), 1 tsp ground ginger, 1 tsp ground cinnamon, 1/2 tsp turmeric, 1/2 tsp black pepper, 1/4 tsp saffron threads (crumbled), 1/4 cup chopped fresh parsley, 1/4 cup chopped fresh cilantro, 2 tbsp olive oil, 1 cup chicken broth, 1/2 cup toasted almonds (coarsely chopped), 2 tbsp powdered sugar, 1 tsp cinnamon. For the pastry: 10 sheets phyllo dough, 1/2 cup melted butter, 1 egg (lightly beaten).
2. Prepare the Chicken
In a large pot, heat olive oil over medium heat. Add the chopped onions and minced garlic, sautu00e9 until soft and translucent. Add the chicken pieces, ground ginger, ground cinnamon, turmeric, black pepper, and saffron. Stir to coat the chicken with the spices. Pour in the chicken broth, bring to a boil, then reduce heat to low, cover, and simmer for about 45 minutes until the chicken is cooked through and tender.
3. Shred the Chicken
Remove the chicken from the pot and let it cool slightly. Shred the meat into small pieces, discarding the bones and skin. Return the shredded chicken to the pot with the cooking liquid. Add the chopped parsley and cilantro, then simmer uncovered for about 10 minutes until most of the liquid has evaporated. Remove from heat and let the mixture cool.
4. Prepare the Almond Mixture
In a small bowl, mix the toasted almonds with powdered sugar and cinnamon. Set aside.
5. Assemble the Pastilla
Preheat the oven to 375u00b0F (190u00b0C). Brush a round baking dish (about 10 inches in diameter) with melted butter. Layer 5 sheets of phyllo dough in the dish, brushing each sheet with melted butter and letting the edges hang over the sides. Spread the cooled chicken mixture evenly over the phyllo. Sprinkle the almond mixture on top of the chicken. Cover with the remaining 5 sheets of phyllo, again brushing each with butter and folding the overhanging edges over the top. Brush the top with the beaten egg.
6. Bake the Pastilla
Bake in the preheated oven for about 30 minutes, or until the pastry is golden brown and crisp. Remove from the oven and let it cool for 5-10 minutes.
7. Serve
Dust the top of the Pastilla with a little more powdered sugar and cinnamon if desired. Cut into wedges and serve warm.
Traditions and Heritage of Pastilla
Pastilla
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Frequently Asked Questions
What is Pastilla?
Pastilla, also known as Bastilla, is a traditional Moroccan Jewish dish that consists of a flaky pastry shell filled with spiced meat (often chicken or pigeon), almonds, and eggs, topped with powdered sugar and cinnamon.
Is Pastilla sweet or savory?
Pastilla is unique because it combines both sweet and savory flavors. The filling is savory with spices like saffron and ginger, while the top is dusted with powdered sugar and cinnamon for a sweet contrast.
What is the origin of Pastilla?
Pastilla originated in Morocco and is a staple in both Moroccan Jewish and Muslim cuisine. It reflects the rich culinary traditions of North Africa, blending Berber, Arab, and Sephardic Jewish influences.
Can Pastilla be made vegetarian?
Yes, vegetarian versions of Pastilla replace the meat with ingredients like mushrooms, spinach, or cheese while keeping the traditional spices and sweet-savory balance.
What occasions is Pastilla served for?
Pastilla is often served at festive occasions like Jewish holidays (e.g., Rosh Hashanah or Passover in some communities), weddings, and other celebrations due to its elaborate preparation and rich flavors.
