Among all of the new dishes that I’ve tried since arriving here, one of the most delicious has been pastilla. It’s a sweet-and-salty Moroccan pie. I had the chance to observe my host mother when she made pastilla before Eid.
There are three main parts that make up a pastilla: the meat, the almond mix, and the dough. Here they are:
Meat for pastilla
My host mom used chicken for this pastilla, but it can also be prepared with pigeon meat.
The chicken cooked with a variety of spices (nutmeg, cinnamon, saffron, paprika) until it’s tender. Then, it’s removed from the bones and chopped.
Peeled almonds are chopped and sautéed with sugar and cinnamon.
The preparation of pastilla
Many layers of dough are used for the outside of the pastilla in order to give the dish various layers. The pictures I took here depict smaller pastillas, but for bigger cake-sized ones, the process is the same.
After baking but without any sauce or toppings
Then, after the pastilla came out of the oven, my host mom drizzled honey and sprinkled almonds over the top.