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Moroccan Pastilla, also known as Bastila, is a delicious and unique savory pastry that combines sweet and savory flavors. You should definitely learn how to make it. This post will offer you the recipe for the chicken version of pastilla in simple steps. If you're interested in fish pastilla as well, check out this post.
Pastilla is well-known in Morocco, especially in the city of Fez, where it first became popular. If you're planning to visit Morocco at some point, then trying the pastilla is a must. You'll find it almost in every city, but pastillas from fez are extra special. Untill then, this recipe will bring fez to you.
By the way! Chicken Pastilla, as other types of pastillas, often includes nuts to give it a satisfying crunch. If you have a nut allergy, make sure to leave them out of your recipe. When eating out in Morocco, always confirm with the restaurant or host that your chicken pastilla doesn’t contain nuts. It’s always best to ask to ensure you get a nut-free version for your safety. ⚠️⚠️
Ingredients for Moroccan Pastilla Recipe
Pastilla is a pie filled with flavored chicken meat. To make this dish, you will need ingredients for the filling and other simple ingredients for the pastry. In the end, you have the choice of using cinnamon and sugar as toppings.
Pastilla Filling Ingredients:
1 whole chicken (about 3-4 lbs), cut into pieces
2 large onions, finely chopped
4 cloves garlic, minced
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground turmeric
1 teaspoon ground black pepper
1/2 teaspoon saffron threads, crumbled
1 teaspoon salt
1/4 cup chopped fresh parsley
1/4 cup chopped fresh cilantro
2 cups water
4 large eggs, lightly beaten
1/2 cup blanched almonds, toasted and chopped
1/4 cup powdered sugar
2 teaspoons ground cinnamon
Bastilla Ingredients for the Pastry:
1 package of phyllo dough (about 16 sheets)
1 cup melted butter
1 egg yolk, lightly beaten
The Steps to Make Pastilla
After gathering the ingredients, it's time to start making the bastilla. This will require you to make the filling first, then the almond mixture, and eventually assemble all the ingredients and mixtures inside the phyllo dough to make the final dish.
Making the Filling Step by Step
Step 1: In a large pot, combine the chicken pieces, onions, garlic, ground ginger, ground cinnamon, ground turmeric, ground black pepper, saffron threads, salt, parsley, cilantro, and water.
Step 2: Heat the whole mixture until it starts boiling, then reduce heat to low, cover, and simmer for about 45 minutes to an hour, or until the chicken is cooked through and tender.
Step 3: Remove the chicken from the pot and let it cool. Once cool, shred the chicken meat, discarding the bones and skin. Don't put the chicken meat back into the sauce yet. Just go back to the sauce and continue simmering until it reduces and thickens.
Step 4: Add the beaten eggs to the sauce, then start stirring continuously until the eggs are cooked and the sauce is thickened. Once it reaches this level, remove the mixture from heat and let it cool.
Step 5: Mix the shredded chicken with the egg mixture.
Preparing the Almond Mixture
Step 1: Now it's time to prepare the almond mixture: In a small separate bowl, combine the toasted almonds, powdered sugar, and ground cinnamon.
This is the easiest part of making the pastilla and it takes just one step.
Assembling the Pastilla
It's now time to assemble the Pastilla and cook it. This part explains the steps for assembling and baking the pastilla. It covers how to prepare the baking dish, layer and butter the phyllo dough, and add the almond mixture and filling. It also describes how to fold and seal the phyllo dough, add a final layer of butter and egg yolk mixture, and bake the pastilla to achieve a golden, crispy crust.
Step 1: Grease a large round baking dish or pie dish, and then go ahead and preheat your oven to 350°F (175°C).
Step 2: Lay a sheet of phyllo dough in the dish, allowing the excess to hang over the edges. Brush the whole layer of dough with melted butter.
Step 3: Continue layering and buttering sheets of phyllo one on top of the other. Use about 8 sheets in total, arranging them in a circular pattern to fully cover the base and sides of the dish.
Step 4: Spread half of the almond mixture evenly over the phyllo. The almond mixture is the first mixture you add to the pastilla so the bottom can be as crispy as the top.
Step 5: Spread the chicken filling evenly over the almond mixture.
Step 6: Sprinkle the remaining almond mixture over the chicken filling. This will give the pastilla its crispy top.
Step 7: Fold the overhanging phyllo dough over the filling, and brush with butter as you go. Butter will help the dough layers stick on top of each other.
Step 8: Layer and butter additional sheets of phyllo on top, then tuck the edges into the sides of the dish, using about 8 more sheets.
Step 9: Combine butter with beaten egg yolk. Brush the top with this mix for a golden finish. Bake in the preheated oven for about 30-40 minutes, or until the pastry is golden brown and crispy.
And here you go! This is how you make Moroccan chicken pastilla. Once cooked, let it cool slightly before slicing it. Optionally, you can dust the top with powdered sugar and ground cinnamon before serving. Let us know how it goes in the comments section below, and if you have any questions, we will be thrilled to offer you answers.
Bon Appétit!
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