World Cuisines

Pastilla

Morocco

Morocco's sweet-savory festival pie: saffron pigeon (today often chicken) with a spiced egg curd, wrapped in tissue-thin warqa pastry with toasted, sugared almonds.

What it is

Morocco's sweet-savory festival pie: saffron pigeon (today often chicken) with a spiced egg curd, wrapped in tissue-thin warqa pastry with toasted, sugared almonds. Ingredients: pigeon or chicken, onions, saffron, ginger, cinnamon, turmeric, eggs, parsley, cilantro, almonds, sugar, warqa or filo pastry, butter, powdered sugar for dusting. Recipe: 1) Braise the bird with onions and spices until tender; shred. 2) Reduce the cooking liquid and scramble in eggs to a soft curd. 3) Fry and crush almonds with sugar and cinnamon. 4) Layer pastry, eggs, meat and almonds; seal into a great round pie and bake. Serve: hot, dusted with powdered sugar and cinnamon in lattice lines. Flavor: the famous Maghrebi sweet-salt paradox — saffron, cinnamon, crunch. History: from the imperial kitchens of Fes, served at weddings and great occasions to honour guests. See also: Tagine, Couscous.

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