Moroccan Pastilla (Bastilla) Recipe
Pastilla (also called Bastilla) is a traditional Moroccan dish that perfectly blends sweet and savory flavors. It’s a flaky, layered pie typically filled with spiced chicken or pigeon, almonds, and a hint of cinnamon, wrapped in thin pastry sheets (warqa or phyllo dough). Here’s a detailed recipe for making Moroccan chicken pastilla:
Ingredients
For the Filling:
1 whole chicken (about 1.5 kg) or 1 kg chicken thighs
2 large onions, finely chopped
4 garlic cloves, minced
1/2 cup fresh parsley, chopped
1/2 teaspoon ground ginger
1 teaspoon turmeric powder
1/2 teaspoon saffron threads, soaked in 2 tablespoons of warm water
1 teaspoon ground cinnamon (for the chicken mixture)
Salt and pepper to taste
2 tablespoons olive oil
1/2 cup water
5 eggs
For the Almond Mixture:
1 1/2 cups blanched almonds
3 tablespoons powdered sugar
1 teaspoon ground cinnamon
For Assembly:
10-12 sheets of phyllo dough (or Moroccan warqa pastry)
100g melted butter (to brush the dough)
2 tablespoons powdered sugar (for garnish)
1 teaspoon ground cinnamon (for garnish)
Instructions
1. Prepare the Chicken Filling:
In a large pot, heat the olive oil over medium heat. Add the onions and garlic, and sauté until softened.
Add the chicken, parsley, ginger, turmeric, saffron (and its water), ground cinnamon, salt, and pepper. Stir to coat the chicken with the spices.
Add 1/2 cup of water, cover, and simmer over medium heat for about 30–40 minutes, or until the chicken is tender and cooked through.
Remove the chicken from the pot and let it cool. Once cooled, shred the chicken into small pieces, discarding the bones.
Meanwhile, reduce the sauce in the pot over medium heat until thickened.
Beat the eggs and slowly stir them into the reduced sauce. Cook the mixture while stirring until it resembles scrambled eggs. Set aside.
2. Prepare the Almond Mixture:
Fry the almonds in oil until golden brown, then drain on paper towels.
Once cooled, grind the almonds in a food processor until coarsely chopped.
Mix the ground almonds with powdered sugar and ground cinnamon. Set aside.
3. Assemble the Pastilla:
Preheat the oven to 180°C (350°F).
Grease a round baking pan or pie dish.
Layer 4-5 sheets of phyllo dough (or warqa) in the pan, brushing each layer with melted butter. Let the edges hang over the sides.
Add the shredded chicken as the first layer.
Spread the egg mixture (from the sauce) evenly over the chicken.
Add the almond mixture as the final layer.
Fold the overhanging phyllo dough over the filling to enclose it. Use additional sheets on top if needed, brushing with butter to seal. Tuck the edges underneath the pie.
4. Bake and Garnish:
Bake the pastilla in the preheated oven for 30–35 minutes, or until golden and crispy.
Remove from the oven and let it cool slightly.
Dust the top with powdered sugar and ground cinnamon in a decorative pattern before serving.
Serving Suggestions
Serve the pastilla warm as an appetizer or main dish.
Pair it with a fresh Moroccan salad or mint tea for an authentic dining experience.
Enjoy the perfect balance of savoury, sweet, and spiced flavours! 🌟