Pastilla

Pastilla (also spelled Bastilla or Bisteeya) is a traditional Moroccan dish with roots in Andalusian culture. It is a savory-sweet pie made from layers of thin, flaky pastry known as warka, filled with a mixture of poultry, almonds, and eggs, and dusted with cinnamon and sugar.

History

The origins of Pastilla are traced back to the Andalusian region of Spain, where it was likely influenced by the culinary traditions of the Moors. Following the Reconquista, many Andalusians migrated to Morocco, bringing their culinary traditions with them. Over time, these traditions evolved and merged with local Moroccan ingredients and techniques, resulting in the creation of Pastilla.

Preparation

The preparation of Pastilla involves several steps. First, the poultry (typically pigeon or chicken) is slow-cooked in a broth with onion, parsley, and various spices. The meat is then shredded and mixed with scrambled eggs and fried almonds. This mixture is layered between sheets of warka pastry, which is then folded into a round pie and baked until golden and crispy. The finished Pastilla is traditionally dusted with a mixture of powdered sugar and cinnamon before serving.

Variations

While the traditional Pastilla is made with poultry, there are many variations of the dish. In coastal regions of Morocco, a seafood Pastilla is common, made with a mixture of different types of fish and seafood. There is also a vegetarian version, which substitutes the meat with a variety of vegetables and legumes.

Cultural Significance

Pastilla is considered a dish of celebration in Moroccan culture. It is often served at special occasions such as weddings and birthdays. The dish's combination of savory and sweet flavors, as well as its elaborate preparation, make it a symbol of Moroccan hospitality and culinary prowess.