Moroccan Pastilla
A sweet & savory pie for the festive season.
As the final days before Christmas swirl around us, the air is filled with anticipation and perhaps a touch of frenzy. By now, your holiday menu is likely planned to perfection, but what about the days that follow? That somewhat hazy, lazy week between Christmas and New Year’s often leaves us in a peculiar state: too tired to cook elaborate meals, yet unwilling to part with the festive spirit.
Enter this Moroccan-inspired Pastilla, a recipe that strikes the perfect balance between indulgence and practicality. This sweet-and-savory tourte made with layers of delicate phyllo pastry is filled with a blend of meat, spices, crunchy almonds and often a touch of sweetness from honey, cinnamon and apples. Hailing from Morocco, Pastilla (sometimes spelled Bastilla) has steadily gained popularity in France - particularly in the south - over the past decade. I naturally adopted this recipe a few years back, and I always love to revisit it at the end of every year.
It’s a handy yet celebratory dish, ideal for repurposing leftover turkey, chicken, or even capon. So, whether you’re hosting a relaxed post-Christmas gathering, looking for an inventive way to use up your leftover holiday poultry, or simply want something special for your family, this dish promises to deliver on flavor and festivity!
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And Now, Onto the Recipe…
Pastilla is a dish that captures the essence of Moroccan cuisine: lively, deliciously sweet and savory, with a warming spice blend. Traditionally, a Pastilla pie, symbolizing hospitality, graces the tables of weddings, feasts and other special celebrations in Morocco.
Recipe after the paywall…
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