I don't know about you, but as far as I am concerned, there
are not that many dishes that gave me a blast and for which I remember where
and when I got them for the first time. Pastilla is one of those few, 43 years
ago, at the restaurant Al Mounia in Casablanca.
Pastilla is one of the iconic dishes of the so rich Moroccan cuisine, served in weddings and other celebration events. This is a pie featuring three characteristics:
it associates savory and sweet tastes,
it is made of a superposition of layers, and
it is wrapped in a pastry made of crunchy pastilla, or brick, sheets
stacked upon each other.
Its filling could include chicken, pigeon, or even fish or vegetables, as well as onion jam, ground
almonds, honey, eggs, and a lot of
spices and herbs: cinnamon, saffron, turmeric, ginger, raz-el-hanout, cilantro,
For this recipe, I follow more or less a recipe by my
friend Choumicha, a Moroccan cooking show presenter and blogger with a few
personal twists here and there. Due to the number of preparations and cooking
phases, this is a dish that is longer to make than difficult. But it is
definitively worth the time spent to complete it.