How to Make Pastilla: A Culinary Journey to Morocco

Pastilla, also known as bastilla, is a savory and subtly sweet Moroccan pie that’s as beautiful as it is delicious. Imagine flaky layers of warqa pastry, a delicate paper-thin dough, encasing a flavorful filling of slow-cooked chicken or pigeon, aromatic spices, and a hint of sweetness from almonds and cinnamon. It’s a true celebration of Moroccan flavors and textures that will tantalize your taste buds.

This dish is traditionally served at special occasions in Morocco, but it’s so delicious that you’ll want to make it any day of the week. In this article, we’ll guide you step-by-step through the process of making pastilla at home. Don’t be intimidated by its elaborate appearance – with a little patience and our detailed instructions, you’ll master this impressive dish and impress your family and friends.

Ingredients You’ll Need

To create this Moroccan masterpiece, gather the following ingredients:

For the Filling:

• 1.5 lbs boneless, skinless chicken thighs or pigeon meat, cut into 2-inch pieces
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp ground ginger
• 1 tsp ground turmeric
• 1/2 tsp saffron threads, crumbled
• 1/4 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh parsley
• 1/4 cup olive oil
• Salt and pepper to taste

For the Warqa Pastry:

• 1 package (16 oz) warqa pastry (approximately 20 sheets), thawed
• 1/2 cup melted unsalted butter

For the Garnish:

• 1/2 cup toasted sliced almonds
• 1/4 cup powdered sugar
• 1/4 tsp ground cinnamon

Essential Tools for Your Pastilla Journey

• Large skillet or Dutch oven
• Baking sheet
• Pastry brush
• Small bowl
• Whisk

Step-by-Step Guide to Making Pastilla

1. Preparing the Aromatic Chicken Filling

1. In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Stir in the minced garlic, ground ginger, turmeric, saffron, cinnamon, and cloves. Cook for 1 minute, stirring constantly, until fragrant.
3. Add the chicken pieces to the skillet and cook, stirring occasionally, until browned on all sides.
4. Pour in 1 cup of water, bring to a simmer, then reduce heat to low, cover, and cook for 30-40 minutes or until the chicken is cooked through.
5. Remove the chicken from the skillet and set aside to cool slightly.
6. Continue to simmer the sauce over medium heat, uncovered, until it has reduced and thickened, about 10-15 minutes.
7. Meanwhile, shred the cooked chicken using two forks.
8. Once the sauce has thickened, return the shredded chicken to the skillet. Stir in the chopped cilantro and parsley. Season with salt and pepper to taste.
9. Remove from heat and set aside to cool completely.

2. Assembling the Pastilla

1. Preheat your oven to 375°F (190°C).
2. Lightly grease a baking sheet or round baking pan.
3. Lay one sheet of warqa pastry on a clean work surface. Brush lightly with melted butter. Top with another sheet of warqa pastry and brush again with butter. Repeat with two more sheets of pastry.
4. Spoon the cooled chicken filling onto the center of the layered pastry, leaving a 2-inch border around the edges.
5. Fold the edges of the pastry over the filling to enclose it completely, forming a round or square shape.
6. Brush the top and sides of the pastilla with melted butter.
7. Carefully transfer the pastilla to the prepared baking sheet.

3. Baking to Golden Perfection

1. Bake for 25-30 minutes, or until the pastilla is golden brown and the pastry is cooked through.
2. While the pastilla is baking, prepare the garnish. In a small bowl, combine the toasted almonds, powdered sugar, and ground cinnamon.
3. Once the pastilla is golden brown, remove it from the oven and let it cool slightly.
4. Dust generously with the almond-cinnamon sugar mixture.