Moroccan cuisine · Dough, Pasta & Rice

Pastilla

Crisp filo pastry pie with chicken, almonds, cinnamon and powdered sugar – sweet meets savory.

Ingredients · for 6 servings

• 8 sheets filo or yufka pastry
• 600 g boneless chicken thighs
• 3 onions
• 4 eggs
• 150 g almonds
• 3 tbsp powdered sugar (plus more for dusting)
• 2 tsp cinnamon
• 1/2 tsp saffron threads
• 1 tsp ginger (ground)
• 1/2 bunch cilantro
• 1/2 bunch parsley
• 120 g butter
• Salt, pepper

Instructions

1. Braise the chicken with the chopped onions, saffron, ginger, salt and pepper in a little water for 40 min; shred the meat.
2. Reduce the braising liquid, let the beaten eggs set gently in it over low heat and stir in the herbs.
3. Toast the almonds, chop roughly and mix with powdered sugar and 1 tsp cinnamon.
4. Grease a round baking dish with melted butter and line it with 5 overlapping, buttered filo sheets.
5. Layer the chicken, egg mixture and almond mixture, fold the overhanging pastry over and cover with the remaining buttered sheets; tuck in the edges.
6. Bake at 180 °C for 25–30 min until golden brown.
7. Turn out and serve dusted with powdered sugar and cinnamon lines in a diamond pattern – the contrast is intentional.