Traditional Moroccan Pastilla: Recipe with Easy Almond Chicken
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| Traditional Moroccan Pastilla |
The traditional Moroccan pastilla (or bastila) has become over time a culinary reference. The poultry (with pigeon) or chicken and almonds version is the most commonly cooked. A festive dish that is served at the start of a meal.
The term "pastilla" is a word derived from the Latin term "pasta". It was during the Renaissance, during the Reconquista and the fall of Al-Andalus in 1492, that Moorish refugees (Jews and Muslims) took with them a multitude of recipes, including stuffed puffs. (the stuffing can vary).
in North Africa in Morocco and especially in Fez where the pastilla was born, which was and still is an exceptional dish.
Many historians agree that the pastilla has Hispano-Moorish origins. “Moroccan cuisine has borrowed from the second register [Andalusia] the taste for the sweet and savory association, […], the codified use of spices and condiments, complex preparations such as puff pastry (bastilla and mhanncha) and poultry stuffed (maamar)
However, the Algerians will tell you that they also have their pastilla recipe and that the Berbers had similar recipes, which is not contradictory since the Berbers have many Jewish tribes and that they have followed the migratory movements. The fact remains that nowadays pastilla exists internationally in many forms which have very little to do with the original recipe, except the idea of a stuffed, sweet or savory puff pastry.
This Moroccan pie is prepared in different successive stages, which requires a little time. But in the end, super easy and super delicious.
A delicious pastilla with chicken and almonds to test at home and you will tell me new ones. Some do not adhere to salty sweetness, but here I guarantee you that you really don't feel the mixture. I let you discover the recipe:
For almonds:
The term "pastilla" is a word derived from the Latin term "pasta". It was during the Renaissance, during the Reconquista and the fall of Al-Andalus in 1492, that Moorish refugees (Jews and Muslims) took with them a multitude of recipes, including stuffed puffs. (the stuffing can vary).
in North Africa in Morocco and especially in Fez where the pastilla was born, which was and still is an exceptional dish.
History of pastilla:
Pastilla was introduced to Morocco and other Maghreb countries around the 15th century, pastilla (which is originally a Spanish dish) was imported by Moorish refugees who settled on the side of Fez, today become one of the largest cities in Morocco and the Mecca of pastilla.Many historians agree that the pastilla has Hispano-Moorish origins. “Moroccan cuisine has borrowed from the second register [Andalusia] the taste for the sweet and savory association, […], the codified use of spices and condiments, complex preparations such as puff pastry (bastilla and mhanncha) and poultry stuffed (maamar)
However, the Algerians will tell you that they also have their pastilla recipe and that the Berbers had similar recipes, which is not contradictory since the Berbers have many Jewish tribes and that they have followed the migratory movements. The fact remains that nowadays pastilla exists internationally in many forms which have very little to do with the original recipe, except the idea of a stuffed, sweet or savory puff pastry.
How to make chicken pastilla!
To make a good flaky and crisp Moroccan pastilla, the main ingredient will be the brick sheet, either bought or prepared at home. The stuffing is based on onions (which will caramelize with honey), shredded chicken, parsley, coriander, eggs and grilled almonds: a sweet and savory mixture flavored with cinnamon and ginger spices.This Moroccan pie is prepared in different successive stages, which requires a little time. But in the end, super easy and super delicious.
A delicious pastilla with chicken and almonds to test at home and you will tell me new ones. Some do not adhere to salty sweetness, but here I guarantee you that you really don't feel the mixture. I let you discover the recipe:
What ingredients for a traditional pastilla of 8 people:
- 1 chicken
- 1 tablespoon butter
- 4 large onions
- 1 bunch of parsley
- A bunch of coriander
- 1 piece of fresh ginger
- A few saffron pistils or food coloring
- A pinch of turmeric
- 1/2 tsp black pepper
- Salt
- 10 eggs
- 2 tablespoons of honey
For almonds:
- 250 gr of pruned almonds fried in oil and coarsely chopped.
- 50 g icing sugar
- 1/2 teaspoon ground cinnamon
- 1 teaspoon orange blossom water
- 7 brick sheets
- 150 gr of clarified butter for basting the leaves
Chicken preparation:
- In a fact put the chicken to brown with 1 tablespoon of butter.
- Salt, pepper, and add the onions cut into strips.
- Add all the spices apart from the cinnamon.
- Let the onions decrease in volume.
- Add a glass of water, chopped parsley and cilantro.
- cook over low heat until the chicken is cooked.
- Remove the chicken from the pot and allow to cool so that you can boning and crumbling it.
- Return the sauce to cooking until the water has completely evaporated.
Preparation of eggs:
- Beat the eggs in an omelet with a little salt, pepper, and 2 tablespoons of honey.
- Pour over the very reduced sauce without stirring until the eggs are cooked or even scrambled.
- We will have a grainy appearance.
- Let cool.
Almond preparation:
- Fry the peeled almonds to brown them.
- Mix them coarsely in a food processor with the sugar, orange blossom water.
Assembly of the pastilla:
- Take a round pan, butter it and overlap 4 sheets of brick, taking care to butter them well, cover the middle of the pan with a 5th sheet.
- Place the crumbled and cooled chicken, cover with a sheet of brick, pass a little butter over it.
- Pour the cold egg mixture and cover with another sheet of brick brushed with clarified butter and finally put the almonds.
- Fold in the middle of the stuffing the first 4 leaves that stick out, buttering well so that it will hold.
- Cover with the rest of the brick sheets, taking care to bring the brick sheets on the sides.
- Sprinkle a few small dice of butter on the surface of the pastilla.
- Preheat the oven to 180 ° C, then until golden brown.
- Let cool slightly and unmold gently.
- Decorate the pastilla with icing sugar and cinnamon.
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| Traditional Moroccan Pastilla |
The traditional pastilla is round and we cut out parts of it. But we can also find individual presentations: mini round pastillas, or triangles or rolls.
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