doebadie
Culinary Explorer
I recently made Moroccan Pastilla, and it was a delightful culinary experience! This traditional Moroccan dish is a sweet and savory pie made with layers of delicate phyllo dough, filled with a flavorful mixture of spiced meat (typically pigeon or chicken), almonds, and eggs. It's a show-stopping dish that's perfect for special occasions. Here’s how you can create this delicious Moroccan Pastilla at home:
Ingredients:
For the Filling:
- 1 whole chicken (about 3-4 lbs) or 4 boneless, skinless chicken breasts
- 2 large onions, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground saffron (optional)
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh parsley, chopped
- 3 tablespoons olive oil
- 1/2 cup water
- 4 large eggs, beaten
- 1 cup blanched almonds
- 1/4 cup powdered sugar
- 1 teaspoon ground cinnamon (for almonds)
- 10-12 sheets phyllo dough
- 1/2 cup melted butter
For Garnish:
- Powdered sugar
- Ground cinnamon
Instructions:
1. Prepare the Chicken Filling:
- In a large pot, heat the olive oil over medium heat. Add the chopped onions and garlic, and sauté until the onions are soft and translucent.
- Add the chicken, ground ginger, ground cinnamon, ground turmeric, ground saffron (if using), ground black pepper, and salt. Mix well to coat the chicken with the spices.
- Add the chopped cilantro and parsley, and pour in the water. Cover the pot and let the chicken simmer for about 30-40 minutes, or until it is fully cooked and tender.
- Remove the chicken from the pot and let it cool. Shred the meat into small pieces, discarding any bones and skin.
- Continue to simmer the sauce in the pot until it reduces and thickens. Gradually stir in the beaten eggs and cook, stirring constantly, until the mixture resembles scrambled eggs. Remove from heat and let it cool.
2. Prepare the Almond Mixture:
- In a dry skillet, toast the blanched almonds over medium heat until they are golden brown and fragrant.
- Allow the almonds to cool slightly, then pulse them in a food processor with the powdered sugar and 1 teaspoon of ground cinnamon until finely ground.
3. Assemble the Pastilla:
- Preheat your oven to 350°F (175°C).
- Brush a round baking dish or pie pan with melted butter.
- Lay one sheet of phyllo dough in the dish, letting the excess hang over the sides. Brush the phyllo with melted butter. Continue to layer and butter the phyllo sheets, rotating each sheet slightly to cover the entire dish.
- Spread half of the egg mixture evenly over the bottom of the phyllo. Add a layer of shredded chicken, followed by a layer of the almond mixture.
- Repeat the layers with the remaining egg mixture, chicken, and almonds.
- Fold the overhanging phyllo dough over the filling, brushing each layer with butter as you go. Top with additional phyllo sheets, tucking the edges into the sides of the dish and brushing with butter.
4. Bake the Pastilla:
- Bake the pastilla in the preheated oven for about 30-40 minutes, or until the phyllo is golden brown and crisp.
- Remove from the oven and let it cool slightly.
5. Garnish and Serve:
- Dust the top of the pastilla with powdered sugar and ground cinnamon.
- Cut into wedges and serve warm.
Conclusion
Moroccan Pastilla is a stunning and delicious dish that beautifully combines sweet and savory flavors. The flaky phyllo pastry, spiced meat, and crunchy almonds make this dish a true masterpiece of Moroccan cuisine. Perfect for special occasions or a memorable dinner, this pastilla will impress and delight your guests. Enjoy this exquisite taste of Morocco!
