The very first
time that I tried Pastilla in a Parisian restaurant, I fell in love with this dish.
So why not try to recreate it myself and I was amazed at its success on the
very first trial. It’s a savory delicious dish with copious portions of butter
and a true delight both during its cooking and while devouring it.
Pastilla is a traditional dish of the
Maghreb region and is popular in countries like Morocco, Tunisia and Algeria. It
was originally developed by the Moorish people from Andalusia who brought the
dish with them when they settled in parts of Morocco. It is a pie, but more
than just a simple pie because it combines both the salty and sweet flavors.
Made originally with pigeon, now various versions with other ingredients can be
found. The Pastilla that I tried at the restaurant and so also the one I made,
had chicken fillings, which largely replace the pigeon in many pastilla
versions.
The pie is made of thin layers of dough
called the werqa which is similar to phyllo dough but a bit thinner. However
for the recipe I used the phyllo dough available in our local supermarket. Be
careful that for this pie, the thinner the dough the better and more crispy it
will be.
I must mention that this is my version of
the recipe and I used the ingredients which I prefer, and thus may not be exactly
the traditional Pastilla of the Maghreb. But as I wrote before, this recipe
recreates the flavor and taste of the Pastilla I tried at the restaurant in
Paris. So here is my version of Pastilla.
Ingredients
Olive oil : 2 tablespoons
Onions : 1 (large)
Chicken (Boneless) : 320 grams
Roasted garlic powder : 1 teaspoon
Cinnamon power : 1 1/2 teaspoon
Grilled Almond flakes : 3 handfuls
Sugar : 3 teaspoons
Butter : 150 grams
Eggs : 3
Phyllo pastry sheets : 9
Salt to taste.
Procedures
Slice the onions. Cut the chickens into cubes.
Take the olive oil in a deep bottomed pan
and add the onions to it.
When the onions have turned slightly golden
add the chicken cubes.
When the chicken has become opaque add
roasted garlic powder.
Add cinnamon powder.
Add 2 handfuls of almond flakes.
Saute a bit and add a cup of water.
Saute well and then add the 2 teaspoons of
sugar.
Stir well. Cover and cook for 20 minutes.
After 20 minutes the chicken should be dry
like this.
Add a handful of almond flakes.
Add one teaspoons of sugar.
Beat 3 eggs and add them to the chicken.
Stir continuously the chicken while adding
the eggs.
Sitr for another 1-2 minutes and then
remove from heat. The filing is ready.
Take the butter in a pan and melt it at
medium heat.
Take a baking pan (preferably circular) and
butter it nicely.
Carefully place a phyllo sheet on the
baking tray. Butter the sheet with the help of a brush.
Be careful not to tear the sheet, they are
very thin and fragile.
Place another sheet and butter it nicely.
Do it three times for three sheets.
Place the chicken filling on the sheets.
With the help of a spatula press the filling to make a dense packing.
Place three phyllo sheets on the filling one
by one and butter each sheet nicely.
Place another layer of filling on the
phyllo sheets in the pan.
Level the filling nicely to have a dense
packing.
Again place 3 phyllo sheets one after
another, buttering each sheet nicely.
Fold all the 9 phyllo sheets gently and
carefully without breaking them.
Each time you fold, butter the corners and
in between the folds.
The final wrapped up pastilla may look like
this.
Bake it in a preheated oven at 180°C for
18-20 minutes.
See if the color has turned golden like
this.
Take it out on a plate carefully and then
place it back in the pan upside down.
Put it back in the oven at 180°C for 6-7
minutes.
It will be a bit less golden than the other
side.
The pastilla is done. Serve it in a plate, the golden side up.
Cut it into pieces and devour.
Printable Recipe
Calories per serving: 250 kcal
Pastilla is a traditional dish of the Maghreb region. It is a pie made with thin layers of dough and combines both the salty and sweet flavors.
Ingredients:
- Olive oil : 2 tablespoons
- Onions : 1 (large)
- Chicken (Boneless) : 320 grams
- Roasted garlic powder : 1 teaspoon
- Cinnamon power : 1 1/2 teaspoon
- Grilled Almond flakes : 3 handfuls
- Sugar : 3 teaspoons
- Butter : 150 grams
- Eggs : 3
- Phyllo pastry sheets : 9
- Salt to taste.
Instructions:
- Slice the onions. Cut the chickens into cubes.
- Take the olive oil in a deep bottomed pan and add the onions to it.
- When the onions have turned slightly golden add the chicken cubes.
- When the chicken has become opaque add roasted garlic powder, cinnamon powder, 2 handful of almond flakes.
- Saute a bit and add a cup of water.
- Saute well and then add the 2 teaspoons of sugar.
- Stir well. Cover and cook for 20 minutes.
- Add a handful of almond flakes and one teaspoons of sugar.
- Beat 3 eggs and add them to the chicken.Stir continuously the chicken while adding the eggs.
- Stir for another 1-2 minutes and then remove from heat. The filing is ready.
- Take the butter in a pan and melt it at medium heat.
- Take a baking pan (preferably circular) and butter it nicely.
- Carefully place a phyllo sheet on the baking tray. Butter the sheet with the help of a brush.
- Place another sheet and butter it nicely. Do it three times for three sheets.
- Place the chicken filling on the sheets. With the help of a spatula press the filling to make a dense packing.
- Place three phyllo sheets on the filling one by one and butter each sheet nicely.
- Place another layer of filling on the phyllo sheets in the pan.
- Level the filling nicely to have a dense packing.
- Again place 3 phyllo sheets one after another, buttering each sheet nicely.
- Fold all the 9 phyllo sheets gently and carefully without breaking them.Each time you fold, butter the corners and in between the folds.
- Bake it in a preheated oven at 180°C for 18-20 minutes.
- Take it out on a plate carefully and then place it back in the pan upside down. Put it back in the oven at 180°C for 6-7 minutes.
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