Moroccan Pastilla is a show-stopping dish that beautifully balances savory and sweet flavors. This traditional pie features layers of crisp phyllo dough filled with tender, spiced chicken, toasted almonds, and soft eggs. The result is a complex harmony of textures and tastes, finished with a dusting of cinnamon and powdered sugar. While often served as a main course at celebratory gatherings like Eid or weddings, its rich, comforting nature makes it a perfect centerpiece for any special dinner party. The aromatic blend of ginger, cinnamon, and parsley adds a fragrant depth that transports you straight to the souks of Marrakech.
Morrocan Pastilla
Description
Moroccan Pastilla is a show-stopping dish that beautifully balances savory and sweet flavors. This traditional pie features layers of crisp phyllo dough filled with tender, spiced chicken, toasted almonds, and soft eggs. The result is a complex harmony of textures and tastes, finished with a dusting of cinnamon and powdered sugar. While often served as a main course at celebratory gatherings like Eid or weddings, its rich, comforting nature makes it a perfect centerpiece for any special dinner party. The aromatic blend of ginger, cinnamon, and parsley adds a fragrant depth that transports you straight to the souks of Marrakech.Ingredients
Directions
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Cut the chicken into quarters and place in a large pot with salt, pepper, ginger, and enough water to cover.
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Cook over medium heat until the chicken is tender and falling off the bone.
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Remove the chicken from the liquid, discard the skin, debone, and shred the meat into small pieces.
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In the same pot, whisk the six eggs into the remaining cooking liquid one by one.
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Cook gently until the eggs are set, then remove from heat.
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Drain the egg mixture, discarding any excess liquid, and set aside to cool.
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Toast the blanched almonds in a dry pan until browned, then chop them coarsely.
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Preheat the oven to 350&# 194;°F (175ðC).
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Brush a 9x12 inch baking dish with oil and line the bottom with four sheets of phyllo dough, brushing each sheet with oil.
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Spread half of the cooked egg mixture over the phyllo layer and sprinkle with sugar and cinnamon.
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Add two more sheets of phyllo, brushing with oil, then spread half of the shredded chicken over the top.
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Sprinkle the chicken layer with sugar and cinnamon.
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Add two more sheets of phyllo, brushing with oil, then spread half of the chopped almonds over the top.
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Sprinkle the almond layer with sugar and cinnamon.
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Cover with two more sheets of phyllo, brushing with oil, and repeat the layering process with the remaining eggs, chicken, and almonds.
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Finish with four sheets of phyllo, brushing each with oil, and brush the top generously with beaten egg.
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Bake for 25-35 minutes, or until the pastry is golden brown and crisp.
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Let cool slightly before serving, dusting with additional cinnamon and powdered sugar if desired.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 89.6kcal
- % Daily Value *
- Total Fat 4.5g7%
- Saturated Fat 1.2g6%
- Cholesterol 33.4mg12%
- Sodium 30.8mg2%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 10.1g21%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
