Name: Pastilla
Yield: 6-8
Cuisine: Morocco
Ingredients: 8 chicken thighs (about 2 lb); 2 onions, finely chopped; 1 tsp ginger, 1 tsp turmeric, 1 tsp cinnamon, pinch of saffron; 1/4 cup chopped cilantro and parsley; 4 eggs, beaten; 1 cup blanched almonds, toasted and chopped; 3 tbsp sugar; 10 sheets phyllo (warqa); 1/2 cup melted butter; Powdered sugar and cinnamon for dusting; 1 1/2 cups water

Where it comes from

Pastilla is a showpiece dish of Morocco, especially associated with the cities of Fes and Rabat. It is served at weddings and special family meals, and its sweet-savory blend reflects the region's rich culinary history.

Explore the cuisine of Morocco.

Recipe

Make Pastilla at home

Serves 6-8Time 2 hours

Ingredients

8 chicken thighs (about 2 lb)
2 onions, finely chopped
1 tsp ginger, 1 tsp turmeric, 1 tsp cinnamon, pinch of saffron
1/4 cup chopped cilantro and parsley
4 eggs, beaten
1 cup blanched almonds, toasted and chopped
3 tbsp sugar
10 sheets phyllo (warqa)
1/2 cup melted butter
Powdered sugar and cinnamon for dusting
1 1/2 cups water

How it's made

Simmer the chicken, onions, spices, herbs and water for 45 minutes until the chicken is tender.
Shred the chicken, discarding bones, and reduce the broth to about 1 cup.
Stir in the beaten eggs and cook gently until just set like soft scrambled eggs.
Mix the almonds with the sugar and a pinch of cinnamon.
Butter a round pan and line with 5 overlapping phyllo sheets, brushing each with butter.
Add the chicken-egg mixture, then the almond layer, and fold the sheets over to enclose.
Cover with 3 more sheets and tuck the edges under.
Bake at 375F for 30 minutes, flip onto a plate if desired, and dust with sugar and cinnamon in a lattice.