justinpotts.com – Pastilla, also known as B’stilla, stands as a testament to the ingenuity of Moroccan cuisine. This elaborate pie, traditionally made with pigeon but often substituted with chicken, is a symphony of contrasting flavors and textures. Imagine layers of flaky pastry encasing a savory filling of tender meat, fragrant spices, and crunchy almonds, dusted with powdered sugar and cinnamon. This is Pastilla, a dish reserved for special occasions and celebrations, a true culinary masterpiece.
A History Steeped in Tradition
Pastilla’s origins are believed to trace back to the Andalusian region of Spain, brought to Morocco by Muslim refugees after the Reconquista. Initially, pigeon was the primary meat used, reflecting the availability of dovecotes in the region. Over time, chicken became a more common and accessible substitute, maintaining the dish’s rich heritage while adapting to modern circumstances.
The Art of Pastilla: Layers of Flavor and Texture
Creating a Pastilla is a labor of love, requiring patience and attention to detail. The process involves several key components:
- Warka Pastry: This paper-thin pastry, similar to filo, is the foundation of the Pastilla. Making it from scratch is a skilled art, involving spreading a thin batter on a hot surface to create delicate sheets. Today, pre-made warka is often used for convenience.
- Meat Filling: Traditionally pigeon, but more commonly chicken, is slow-cooked with onions, saffron, ginger, cinnamon, and other aromatic spices until incredibly tender. The meat is then shredded and mixed with a flavorful sauce.
- Almond Filling: Blanched almonds are fried or baked until golden brown and then ground into a paste with sugar, cinnamon, and orange blossom water, creating a sweet and fragrant layer.
- Egg Mixture: Eggs are scrambled with the cooking juices from the meat, adding richness and binding the filling together.
Preparing a Chicken Pastilla: A Step-by-Step Guide
While a traditional pigeon Pastilla involves a more complex preparation, here’s a simplified guide to making a chicken version:
- Prepare the Chicken: Simmer a whole chicken with onions, saffron threads, ginger, cinnamon sticks, and a pinch of salt in water until cooked through. Remove the chicken, shred the meat, and reserve the cooking broth.
- Make the Egg Mixture: Reduce the reserved broth over medium heat until it thickens slightly. Whisk in beaten eggs and cook, stirring constantly, until they are scrambled and have absorbed the flavorful broth.
- Prepare the Almond Filling: Fry blanched almonds until golden brown. Grind them finely in a food processor with sugar, cinnamon, and a splash of orange blossom water.
- Assemble the Pastilla: Brush a large round baking dish with melted butter. Layer several sheets of warka pastry, overlapping them and allowing them to overhang the edges of the dish. Brush each layer with butter.
- Layer the Fillings: Spread half of the shredded chicken over the pastry. Top with the egg mixture, followed by the almond filling. Cover with the remaining chicken.
- Seal the Pastilla: Fold the overhanging warka pastry over the filling to enclose it completely. Brush the top with melted butter.
- Bake: Bake in a preheated oven at 375°F (190°C) for about 20-30 minutes, or until the pastry is golden brown and crispy.
- Garnish: Dust the Pastilla generously with powdered sugar and sprinkle with cinnamon. You can also create decorative patterns with the cinnamon.
Variations and Serving Suggestions
- Seafood Pastilla: In coastal regions of Morocco, Pastilla can be made with seafood, such as shrimp or fish.
- Mini Pastillas: Smaller, individual Pastillas are often served as appetizers.
- Serving: Pastilla is traditionally served warm, often as a starter or a main course for special occasions. It is a show-stopping dish meant to be shared and enjoyed communally.
A Culinary Experience
Pastilla is more than just a pie; it’s a culinary experience that engages all the senses. The delicate crunch of the warka pastry, the tender and flavorful filling, the fragrant spices, and the sweet dusting of sugar and cinnamon create a harmonious blend of flavors and textures that is truly unforgettable. It is a testament to the richness and complexity of Moroccan cuisine, a dish that continues to captivate and delight food lovers around the world.