The first time I experienced authentic Moroccan pastilla, I was staging at a small restaurant in Marrakech. What captivated me wasn’t just the crispy-sweet exterior hiding tender spiced chicken within – it was watching the chef’s grandmother demonstrate the proper technique for layering those delicate brick sheets. “The pastilla tells its story through layers,” she told me, her hands working with practiced precision. This royal dish, with its fascinating sweet-savory balance, transforms everyday ingredients into something truly magnificent that I’m thrilled to share with you today.
The Story 📖
Pastilla (or bastilla) originated in the royal kitchens of Morocco, representing abundance and celebration. The name derives from the Spanish “pastel,” though this isn’t your typical dessert. This elaborate dish showcases Moroccan cuisine’s signature blend of sweet and savory flavors – tender spiced chicken encased in paper-thin pastry, topped with cinnamon and sugar. Traditional versions used pigeon, but modern adaptations favor chicken for accessibility while maintaining the dish’s regal character.
Ingredients Spotlight 🧪
For the filling:
- 3-3.5 lbs (1.5-2 kg) chicken pieces, preferably thighs and breasts
- 2 large onions (about 1 lb/450g), finely diced
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- ½ tsp saffron threads, bloomed in 2 tbsp hot water
- 2 tsp ground cinnamon
- 1 tsp ras el hanout (North African spice blend)
- 5 eggs, beaten
- ½ cup (125g) toasted almonds, chopped
- ¼ cup (60ml) olive oil
- 3 tbsp fresh parsley and cilantro, chopped
- Salt and freshly ground black pepper
For assembly:
- 12 sheets brick pastry (or filo/phyllo dough)
- 6 tbsp (85g) unsalted butter, melted
- 2 tbsp confectioners’ sugar
- 1 tsp ground cinnamon (for dusting)
Step-by-Step Guide 📝
1. Prepare the filling: Season chicken with salt, pepper, and ginger. In a large, heavy-bottomed pot, heat oil over medium heat and brown chicken pieces for 5-6 minutes. Add onions, garlic, saffron water, cinnamon, and ras el hanout. Pour in 1 cup water, bring to a simmer, cover, and cook for 60-75 minutes until chicken is fork-tender.
2. Shred and reduce: Remove chicken, cool slightly, then shred into bite-sized pieces, discarding bones and skin. Return pot to medium-high heat and reduce liquid until thick and syrupy (about 15 minutes), stirring frequently to prevent burning.
3. Finish filling: Lower heat to medium-low. Pour beaten eggs into the reduced sauce, stirring constantly for 2-3 minutes until soft curds form. Mix in the shredded chicken, herbs, and half the almonds. Season to taste. Allow mixture to cool completely.
4. Assemble pastilla: Preheat oven to 375°F (190°C). Brush a 12-inch round baking dish with melted butter. Layer 4 slightly overlapping brick sheets, allowing edges to hang over. Brush with butter. Add 3 more sheets at different angles, creating a star pattern, brushing each with butter.
5. Fill and fold: Spread the cooled filling evenly over the pastry. Sprinkle remaining almonds on top. Fold overhanging pastry over filling. Top with 5 more sheets, tucking edges under and brushing each with butter.
6. Bake: Bake for 25-30 minutes until golden brown and crisp. Let rest for 5 minutes before inverting onto a serving platter. Dust with confectioners’ sugar and cinnamon in a crosshatch pattern.
Expert Techniques 🛠️
The secret to perfect pastilla lies in the onion-egg mixture. Rather than rushing this step, I let the onions caramelize slowly for at least 30 minutes before adding liquid. This develops a deep, complex sweetness that balances the savory meat. When adding eggs, maintain a gentle heat and stir continuously – you’re looking for soft, moist curds, not scrambled eggs.
Chef’s Note: Working with brick pastry can be intimidating, but don’t worry about perfection. If sheets tear, simply patch with another piece – the butter acts as glue. The beauty of pastilla lies in its rustic elegance. What matters most is creating a seal that captures all those aromatic juices.
Presentation & Pairing Ideas 🍽️
Serve pastilla as a stunning centerpiece, cut into triangular wedges. The traditional accompaniment is a simple arugula salad with citrus dressing to cut through the richness. For a modern dinner party, I like serving small individual pastillas alongside this warming udon soup for an unexpected cross-cultural starter. For dessert, consider this light speculoos mousse to complement the cinnamon notes in the pastilla.
Wine-wise, reach for an aromatic white with good acidity – a Viognier or off-dry Riesling stands up beautifully to the sweet-savory complexity. Alternatively, traditional mint tea makes a refreshing non-alcoholic pairing that cleanses the palate between rich bites.
Don’t be afraid to make this dish your own! Add dried apricots or toasted pistachios to the filling, or experiment with different proteins like duck or slow-cooked lamb. The essential elements – that crispy pastry, sweetly spiced filling, and perfect balance – will still shine through, just as they have for centuries of Moroccan celebrations. Once you master this technique, try applying it to other dishes that create excitement through hidden centers!