pastilla

A pastilla is a traditional Moroccan dish made with phyllo pastry, meat (usually pigeon or chicken), and a mixture of spices. The heart is cooked in a flavorful broth, then shredded and mixed with spices, nuts, and sometimes dried fruit. The mixture is then wrapped in the phyllo pastry and baked until crispy. Here is a basic recipe for making pastilla 

Ingredients

1 lb of pigeon or chicken

1 onion, finely chopped

1 tbsp of ginger, grated

2 cloves of garlic, minced

2 tsp of ground cinnamon

1 tsp of ground black pepper

1 tsp of ground saffron

1/4 cup of chopped almonds

1/4 cup of chopped pistachios

1/4 cup of chopped walnuts

1/4 cup of raisins

Salt to taste

16 sheets of phyllo pastry

4 tbsp of butter, melted

Instruction

In a large pot, add the meat, onion, ginger, garlic, cinnamon, black pepper, saffron, and enough water to cover the meat. Bring to a boil, then reduce heat to low and simmer for about 1 hour, or until the meat is tender.

Remove the meat from the pot and let it cool. Shred the meat and set it aside.

In a bowl, mix the shredded meat with the chopped nuts, raisins, and a pinch of salt.

Preheat the oven to 350°F (175°C).

Lay out one sheet of phyllo pastry on a clean surface and brush it with melted butter. Repeat this process with the remaining sheets of phyllo, stacking them on top of each other.

Place half of the meat mixture on top of the phyllo stack, spreading it out evenly.

Fold the phyllo in half to encase the filling, then tuck the edges under to seal.

Brush the top of the pastilla with melted butter and place it on a baking sheet.

Bake for 25-30 minutes, or until the pastry is golden brown and crispy.