Traditional Pastilla Recipe

Name: Casablanca Authentic Moroccan Cuisines TRADITIONAL PASTILLA Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: Moroccan
Ingredients: 1 kg Chicken; 2 cups Onion, finely chopped; 4 cloves Garlic, minced; 1 tsp Cinnamon; 1 tsp Saffron threads; 1 cup Almonds, blanched and ground; 1 tbs Sugar; 2 tbs Orange blossom water; 1 tsp Salt; to taste Pepper

Inspired by Casablanca Authentic Moroccan Cuisine

Time1h 30m

Serves6

CHICKEN FLAVORED WITH CINNAMON, SAFFRON, ALMOND CRISP & ORANGE BLOSSOM.

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Ingredients

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For the Filling

2.2 lb (1 kg) Chicken

2 cups Onion, finely chopped

4 cloves Garlic, minced

1 tsp Cinnamon

1 tsp saffron threads

1 cup Almonds, blanched and ground

1 tbs sugar

2 tbs Orange blossom water

1 tsp Celtic sea salt

to taste white, green, and black pepper

Method

Preparation

Cook the Chicken

In a large pot, boil the chicken with enough water to cover it. Add salt and cook until tender, about 30 minutes. Remove the chicken, let it cool, and shred the meat.

Prepare the Filling

In the same pot, sauté the onions and garlic until soft. Add the shredded chicken back into the pot along with cinnamon, saffron, ground almonds, sugar, orange blossom water, salt, and pepper. Cook for an additional 10 minutes, stirring occasionally.

Prepare the Pastry

Using a package of phyllo dough, layer several sheets on a greased baking dish, brushing each layer with melted butter. Use about 8 sheets for a sturdy base.

Assemble the Pastilla

Spread the chicken filling evenly over the pastry. Fold the edges of the pastry over the filling to seal it. Top with more sheets of phyllo dough, brushing with butter between layers, until the filling is fully covered.

Bake

Preheat your oven to 375°F (190°C) and bake the pastilla for 30-35 minutes or until golden brown and crisp.

Serve

Let the pastilla cool for a few minutes before cutting into squares. Optionally, dust with powdered sugar and cinnamon before serving.