Pastilla

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Bastilla redirects here. For the moth genus, see Bastilla (moth).

Pastilla, Bsteeya, Bastilla, B’stilla or Bstilla (pronounced Pastiya) is a North African dish traditionally made of squab although today most Moroccans use shredded chicken. It can also use fish as a filling. It is a pie which combines sweet and salty flavours; a delicious combination of crisp layers of warka dough, a thinner cousin of the phyllo dough, savory chicken slow-cooked in broth and spices and shredded, and a crunchy layer of toasted and ground almonds, cinnamon, and sugar.

[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.

[edit] Recipes

• Algerian Pastilla Recipe with step by step photos
• Moroccan Pigeon Pastilla - article in English with step-by-step pictures