Dish · moroccan
Pastilla
Pastilla is a savory sweet pie of shredded chicken (traditionally pigeon) and an egg thickened sauce layered in phyllo with fried almonds, then dusted with sugar and cinnamon on top.
Where it comes from
Andalusian cooks are often credited with bringing sugared meat pies to Morocco, and pastilla's sweet, cinnamon dusted top over a savory filling reflects a period when sugar and spice marked festive food.
What cooks argue about
The bird itself is the argument: pigeon is considered the traditional filling for its dark, deep-flavored meat, but it's hard to source outside Morocco, so most cooks substitute chicken and accept a milder result.
Versions
Nobody has published a pastilla here yet. When somebody cooks one from a video and publishes it, their version appears in this list, with a link back to the original.
What goes in it
Each one opens everything else made with it.
whole chicken
almonds
egg
cinnamon
onion