Traditional moroccan pastilla with phyllo dough, chicken and spices
The traditional Moroccan pastilla is one of those dishes that defy labels: it looks like a savory pastry, but it has powdered sugar; it is eaten hot, although it smells like dessert; and it mixes chicken with spices, almonds and cinnamon without asking for permission to logic. In Morocco, this classic of the great celebrations is prepared with care and patience, and it is precisely this mixture of contrasts: the crunchiness of the brick dough, the sweetness of the filling, the sweetness over the salty, which makes it an unforgettable bite. It is usually served on special occasions, often accompanied by other equally emblematic preparations such as harira soup or Moorish tea, and represents like few others the richness of Moroccan cuisine. Although it is traditionally made with pigeon or chicken, and with warqa dough, today we teach you how to prepare a homemade version faithful to the original spirit, using brick dough, easy to find ingredients and a clear step-by-step so you can enjoy it at home without complications. Perfect to surprise, reconnect with slow cooking or just try something new.
Ingredients
For the chicken stew:
For the almond filling:
To assemble the pastilla:
Materials
- Large pot with lid
- Spatula or wooden spoon
- Frying pan
- Absorbent kitchen paper
- Chopper or blender with mixing bowl
- Round baking pan
- Kitchen brush
Preparation
Prepare the ingredients for the chicken stew: peel and chop the onions and garlic; measure the spices, oil and set aside the unshelled eggs; wash, strip and chop the parsley and coriander. Remove the skin from the chicken.
Heat the oil in a large pot, add the chopped garlic and onion, and cook over medium heat for about five minutes, stirring occasionally, until the onion becomes transparent and begins to soften.
Add the thighs to the pot along with the spices, chopped parsley and cilantro.
Stir well so that the meat is impregnated with all the aromas. Cook for five minutes and add the water, cover and cook over medium-high heat for 30 to 40 minutes, until the chicken is very tender.
Remove the chicken from the pot and let it cool to room temperature. Meanwhile, raise the heat slightly and allow the cooking broth to reduce until a thick sauce is obtained.
When the sauce has reduced and has a thick and mellow texture, lower the heat and add the eggs one by one, stirring well after each addition until the egg is completely integrated before adding the next one. Once incorporated, remove from the heat and set aside.
When the chicken is cool enough to handle without burning, remove the bones and shred into medium-sized strips.
Add the shredded chicken to the warm egg sauce. Mix and set aside.
Fry the peeled almonds in a frying pan with a little oil until lightly browned. Drain and leave on absorbent paper. You can also fry the almonds in an air fryer (see tips). Reserve a handful for garnish.
Place the almonds in a blender or food processor, add the powdered sugar and cinnamon, and grind with short pulses. The mixture should not be a fine powder, but small and somewhat irregular pieces. Add the orange blossom water (optional) and stir. Set aside.
Assemble the pastilla: Melt the butter and brush three sheets of phyllo dough with it. Use them to line the base of the mold, placing them so that they overhang the edges; this way we can close the pastilla later.
Spread a layer of the filling on the base lined with phyllo sheets.
Then add a layer of the crushed almond mixture and spread it evenly.
To close the pastilla, fold the overhanging sheets of dough towards the center. Place two buttered sheets on top, cover carefully and, if a more even base is desired, flip it over onto another pan or mold. Fold the edges down and cover with another brushed sheet to make sure it is well sealed.
Bake in a preheated oven at 350°F/180°C, with heat up and down, for about 30 minutes or until the surface is well browned. Allow to cool before unmolding.
Decorate with powdered sugar, a sprinkling of cinnamon and, if desired, some whole fried almonds, and that's it!
Observations
What type of dough is best for making a Moroccan pastilla?
Traditional pastilla is made with warka dough, which is difficult to find outside Morocco. As an alternative, brick dough is ideal: more resistant, it can withstand wet fillings and long baking without breaking. Phyllo dough can also be used, as long as several layers are overlapped and brushed with butter to achieve a similar finish.
What part of the chicken is recommended for preparing Morrocan pastilla?
Traditionally, chicken thighs or thighs are used, as they provide more flavor and a juicy texture that is maintained during cooking. They can also be combined with breast to balance the filling, achieving a good contrast between tenderness and firmness.
Can almonds be substituted in the Moroccan pastilla?
Yes, you can use pistachios, walnuts, hazelnuts or even peanuts. They all add interesting nuances. It is important to toast or fry them before grinding them to enhance their aroma and improve the texture of the sweet filling.
How to make "fried" almonds in an air fryer?
Place the raw almonds in the basket of the air fryer and spray lightly with oil. Cook at 350°F/180°C for 5 minutes, open the basket, stir the almonds well and cook for 4 more minutes or until golden brown. Allow to cool on absorbent paper before using or crushing.
How to prevent the phyllo dough from becoming moist?
The most important thing is to let the filling cool completely before assembling the pastilla. If it is warm, it will release moisture and soften the dough. Also, brushing each sheet of phyllo dough well with butter helps to create a protective barrier that prevents it from becoming soggy during baking.
Can I prepare the pastilla in advance?
Yes, you can assemble it in advance and store it in the refrigerator covered with cling film. You can also bake it and reheat it in the oven just before serving. Microwaving is not recommended, as the dough will lose its crispy texture.
What to serve with a Moroccan pastilla?
Although it is a very complete main dish, it combines very well with a fresh salad of green leaves or carrots seasoned with cumin and lemon. To close the menu with a traditional touch, nothing better than a mint green tea served hot.
Is it possible to freeze Moroccan pastilla?
Yes, you can freeze it without baking, well wrapped in cling film and aluminum foil. When cooking, bake it directly from the freezer, adding a few minutes to the usual time. It is not recommended to freeze it already baked, as the phyllo dough loses its crispy texture when thawed.
Cookware
Attributes
PetitChef_Official
Rate this recipe