PASTILLA

Pastilla (also spelled “Bastilla”) is a savory-sweet Moroccan pie traditionally made with pigeon or chicken. Filo (or warqa) dough is layered and filled with meat cooked in a spiced onion sauce, and sweetened almond mixture. The result is a crispy, flaky pastry with a unique balance of sweet, savory, and aromatic flavors.

INGREDIENTS (Serves 6)

• 1 kg chicken (thighs or a whole chicken cut into pieces)
• 2 large onions, finely chopped
• 1 teaspoon ground ginger
• 1 teaspoon turmeric
• 1 teaspoon cinnamon (plus extra for dusting)
• ½ teaspoon saffron threads (optional but highly recommended)
• ½ teaspoon ground black pepper
• 1 teaspoon salt (adjust to taste)
• 2 tablespoons vegetable oil (or olive oil)
• 1 tablespoon butter (optional)
• 1 small bunch fresh parsley, chopped
• 2 cups water or chicken broth
• 8 sheets of filo dough (or Moroccan warqa)
• 1 egg (beaten, for brushing)
• Vegetable oil or melted butter (for brushing filo sheets)

Sweet Almond Mixture:
• 1 cup blanched almonds, toasted and ground
• 2 tablespoons powdered sugar
• 1 teaspoon ground cinnamon

STEP-BY-STEP INSTRUCTIONS

1. In a large pot, heat the oil over medium heat. Add the chopped onions and sauté until soft (about 5 minutes).
2. Add the chicken pieces, ground ginger, turmeric, cinnamon, saffron (if using), black pepper, and salt. Stir to coat the chicken evenly with spices.
3. Pour in the water or chicken broth. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 30-40 minutes, or until the chicken is cooked and tender.
4. Remove the chicken from the pot. Let it cool slightly, then shred the meat and discard any bones.
5. Return the pot with the onion sauce to the stove. Simmer uncovered until most of the liquid has evaporated and the onions form a thick sauce. Stir frequently to avoid burning.
6. In a small bowl, combine the toasted ground almonds, powdered sugar, and ground cinnamon. Set aside.
7. Preheat your oven to 180°C (350°F).
8. Lightly grease a round baking pan or line it with parchment paper.
9. Lay one sheet of filo dough into the pan, allowing edges to drape over the sides. Brush with oil or melted butter. Rotate the pan slightly and lay another sheet so that the overlap forms a star-like shape. Continue layering 4-5 sheets in this overlapping manner, brushing each with oil or butter.
10. Spread half of the shredded chicken mixture on the bottom, followed by a layer of the onion sauce.
11. Sprinkle half of the almond mixture on top.
12. Repeat layering with the remaining chicken, onion sauce, and almond mixture if you have a large pie, or just use a single layer for a smaller one.
13. Fold any overhanging filo sheets over the top of the filling. Use additional filo sheets to cover if needed. Brush the top with beaten egg for a golden finish.
14. Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and crispy.
15. Remove from the oven and allow to cool slightly (about 5 minutes). Dust the top with cinnamon and powdered sugar if desired, creating a decorative pattern.
16. Slice into wedges and serve warm.

COOKING TIPS

• For an authentic flavor, use Moroccan warqa instead of filo if you can find it.
• Pigeon is traditionally used, but chicken is more common nowadays.
• Adjust the sweet/savory balance by adding more or less almond mixture.
• Leftover pastilla can be reheated in the oven to restore crispiness.