Food is more than just sustenance—it's an experience. It brings people together, tells stories, and connects us to our heritage, culture, and memories. From the comforting aroma of a home-cooked meal to the thrill of trying something new, food has a magical way of making us feel alive. Every dish is a blend of ingredients, flavors, and techniques, crafted to nourish not only our bodies but our souls. Whether it’s a simple snack or an elaborate feast, food is the universal language that unites us
Moroccan Pastilla is a famous traditional dish that beautifully combines sweet and savory flavors. It's often served at weddings or special occasions. The classic version uses pigeon or chicken, wrapped in warqa (Moroccan pastry similar to phyllo dough), and dusted with powdered sugar and cinnamon.
Here’s a classic chicken pastilla recipe you can try at home:
Moroccan Chicken Pastilla Recipe
Serves: 6
Prep Time: 30 min
Cook Time: 1 hr 30 min
Ingredients
For the filling:
1 whole chicken (or 6 chicken thighs), skin removed
2 large onions, finely chopped
4 garlic cloves, minced
1 tsp ground ginger
1 tsp ground cinnamon
1 tsp turmeric
1 tsp black pepper
Salt to taste
½ tsp saffron threads (optional)
1 small bunch of parsley and cilantro, finely chopped
2 tbsp olive oil
1 ½ cups water or chicken broth
6 eggs
1 cup blanched almonds, fried or roasted and ground
3 tbsp powdered sugar (for almonds)
1 tsp cinnamon (for almonds)
8–10 sheets of phyllo dough or Moroccan warqa
Melted butter (for brushing dough)
For garnish:
Powdered sugar
Ground cinnamon
Instructions
Cook the Chicken:
In a large pot, heat olive oil. Add onions, garlic, spices, herbs, and chicken.
Stir well and cook for a few minutes, then add water or broth.
Cover and simmer for about 45 minutes until the chicken is tender.
Prepare the Egg Mixture:
Remove the chicken, let it cool, and shred the meat.
Reduce the sauce left in the pot until thick.
Beat the eggs and slowly stir into the reduced sauce, cooking over low heat until the eggs are cooked and form a thick mixture. Set aside.
Prepare the Almond Mixture:
Mix ground almonds with powdered sugar and cinnamon. Set aside.
Assemble the Pastilla:
Preheat oven to 375°F (190°C).
In a buttered round baking pan (about 10 inches), layer 4–5 phyllo sheets, brushing each with butter and letting the edges hang over the sides.
Spread a layer of the egg mixture, then chicken, then almond mixture.
Fold over the overhanging dough to enclose the filling. Top with 2 more sheets to seal and tuck in the edges.
Brush the top with more melted butter.
Bake:
Bake for 30–40 minutes until golden and crisp.
Garnish & Serve:
Dust the top with powdered sugar and cinnamon in decorative patterns.
Serve warm as a main dish or appetizer.
