MOROCCAN PSTILA RECIPE

Pstila, also known as pastilla or bastilla, is a traditional Moroccan dish that is typically served during special occasions and celebrations. It is a savory and sweet pie-like dish made with layers of thin pastry, usually filo dough, and a filling that traditionally includes pigeon or chicken meat, almonds, eggs, and a blend of aromatic spices.

The preparation of pstila can be quite intricate and time-consuming. Here is a general overview of the traditional Moroccan pstila recipe:

Ingredients:

- Pigeon or chicken meat, cooked and shredded

- Filo dough or warqa (a thinner version of filo)

- Ground almonds

- Eggs

- Onion, finely chopped

- Parsley and cilantro, finely chopped

- Cinnamon

- Ginger

- Saffron threads

- Ground black pepper

- Salt

- Butter, melted

- Powdered sugar and ground cinnamon for dusting (optional)

Instructions:

1. In a large pan, sauté the finely chopped onion in a little oil until translucent.
2. Add the shredded meat, ground almonds, parsley, cilantro, cinnamon, ginger, saffron, black pepper, and salt to the pan. Mix well and cook for a few minutes to allow the flavors to meld together.
3. In a separate bowl, beat the eggs and then add them to the pan. Stir continuously until the eggs are cooked and well incorporated with the meat mixture.
4. Remove the pan from heat and set the filling aside to cool.
5. Preheat the oven to the temperature specified on the filo dough package.
6. Grease a round or rectangular baking dish with melted butter.
7. Take a sheet of filo dough and place it in the baking dish, allowing the edges to hang over the sides. Brush the sheet with melted butter.
8. Repeat this process, layering several sheets of filo dough with melted butter in between each layer.
9. Once you have layered enough sheets to cover the bottom of the dish, spread the meat filling evenly over the filo dough.
10. Continue layering the remaining sheets of filo dough on top of the filling, again brushing each layer with melted butter.
11. Once all the filo sheets are in place, fold the overhanging edges over the top to seal the pstila.
12. Brush the top layer of filo dough with melted butter.
13. Place the baking dish in the preheated oven and bake until the pstila is golden brown and crispy on top.
14. Once done, remove the pstila from the oven and let it cool for a few minutes before serving.
15. Optional: Dust the top of the pstila with a mixture of powdered sugar and ground cinnamon for an extra touch of sweetness.

Pstila is often served as a main course, accompanied by a sprinkling of powdered sugar and ground cinnamon on top. It strikes a beautiful balance between savory and sweet flavors, making it a unique and delicious dish in Moroccan cuisine.
Pstila (also spelled Bstila or Pastilla) is a traditional Moroccan dish that is typically served during special occasions and celebrations. It is a savory pie that is made with layers of flaky phyllo dough, spiced meat (usually chicken or pigeon), and a mixture of eggs, almonds, and herbs.
To make Moroccan pstila, the meat is first cooked with a blend of spices such as saffron, ginger, and cinnamon until it is tender and flavorful. The meat is then shredded and mixed with a sauce made from onions, garlic, and tomatoes.
Next, the phyllo dough is layered with the meat mixture and a mixture of eggs, almonds, and herbs such as parsley and cilantro. The layers are then folded together to create a pie, which is baked until golden brown and crispy.

Pstila is usually served as a main course dish and is often accompanied by a side of salad or vegetables. It is a delicious and aromatic dish that represents the rich cultural heritage of Morocco.