Making a pastilla in nine easy steps

Pastilla’s are always big hits at Moroccan restaurants. It’s a delicious combination of savory and sweet flavors that is pretty much unlike anything I had eaten before. I really enjoyed it and decided to tackle it in my own kitchen. I was very happy with the results, but as you read on, you’ll see that not everyone was thrilled.

Step 1.

Slowly stew chicken in vegetable stock, chopped yellow onions, parsley, garlic, ground coriander, turmeric, salt, white pepper and ground ginger. Throw some fresh coriander in there as well.

Step 2.

Blanch and toast almonds.

Step 3.

Place almonds in a food processor with cinnamon and sugar.

Step 4. Remove chicken from bone. Scramble some eggs combined with some liquid from the stock. Toss cooked chicken with egg mixture.

Step 5.

Put up a photo of a confused ostrich.

Step 6.

Grease and line a pan with filo dough. Layer the meat filling and the almond mixture. Cover with more filo dough.

Step 7. Bake. Before serving sprinkle with cinnamon and powered sugar.

Step 8. Watch with disappointment as your wife is nauseated by something that tastes like sugar coated chicken.

Step 9. Eat the pastilla for breakfast, lunch and dinner for the next three days.

Tags: pastilla recipe