Pastilla
From Wikipedia, the free encyclopedia
Pastilla, Bsteeya, Bastilla, B’stilla or Bstilla (pronounced Pastiya) is a North African dish made usually of squab. Cooks in the U.S, however, usually use ground chicken as a substitute. It is a pie which combines sweet and salty flavours, and is made with a crust that is similar to the Greek phyllo pastry.
[edit] Cooking methods
The filling is made a day ahead, and is made by browning the pigeon/chicken pieces in oil. The pieces are then transferred to a bowl, and with the remaining oil, onions, water, parsley, and various spices are cooked. The liquid is then chilled, and after, thickened to form a custard-like sauce with beaten eggs. The flesh and skin from the bones is shredded and added to the sauce, and it is chilled overnight. After, in a round pizza pan, the first dough layer is added, and butter brushed onto it. The cook adds the sauce over the dough, and places two more sheets on top. It is then sprinked with confectioner's sugar, and served. The name pastilla comes from the Spanish word for pill.
[edit] Location
A typical pastilla can be found in a Moroccan restaurant around the world, but many people, especially in Algeria and Tunisia, eat pastilla too, maybe with a slightly-altered recipe.
 |
This Morocco-related article is a stub. You can help Wikipedia by expanding it. |
 |
This article about pies (including savory pies, sweet pies, and tarts) is a stub. You can help Wikipedia by expanding it. |
