pastilla
Next Dish: Baursaki
Pastilla, also known as Bastilla, is a traditional Moroccan dish of Andalusian origin. It is a sweet and savory pie made from layers of thin, flaky pastry, filled with a mixture of spiced pigeon, eggs, and almonds. The dish is typically garnished with powdered sugar and cinnamon. Pastilla is often served at celebrations and special occasions due to its elaborate preparation.
Recipe
Ingredients:
2 tablespoons olive oil
1 onion, finely chopped
2 garlic cloves, crushed
1 teaspoon ground cinnamon
1 teaspoon ground turmeric
500g chicken thighs, boneless and skinless
2 tablespoons honey
100g blanched almonds, toasted and chopped
6 sheets of filo pastry
50g butter, melted
2 teaspoons icing sugar
1 teaspoon ground cinnamon
Instructions:
Preheat your oven to 200C/180C Fan/Gas 6.
Heat the olive oil in a large frying pan over medium heat. Add the onion and garlic, cook until softened.
Stir in the ground cinnamon and turmeric, then add the chicken thighs. Cook until the chicken is browned on all sides.
Add the honey and half of the toasted almonds to the pan. Stir well to combine, then remove from the heat.
Lay out a sheet of filo pastry on a clean surface. Brush with some of the melted butter, then place another sheet on top. Repeat with the remaining sheets, brushing each one with butter.
Place the chicken mixture in the center of the pastry. Fold the edges over to enclose the filling, brushing with more butter to seal.
Transfer the pastilla to a baking tray. Bake in the preheated oven for 25-30 minutes, or until the pastry is golden and crisp.
Mix the icing sugar and cinnamon together. Sprinkle over the pastilla before serving, along with the remaining toasted almonds.