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Fes (Morocco)
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Meat
Food Flavour DNA
Nutritional Values
750kcal
38gProtein
55gCarbs
42gFat
5gFibre
300 gServing
* Per serving · 300 g. May vary.
Allergens
🌾 Gluten
🥜 Nuts
Also served in
Pastilla
How to order / say it
Say it
بسطيلة — [pa-stee-ya]
Order
I'd like the pastilla, please.
Locally
Ana uridu b'stilla, min fadlak.
Say locally
A sweet and savory pie made with flaky dough, poultry, and almonds
Why try it?
Pastilla captures the lavish culinary heritage of Morocco with its exquisite preparation and blend of flavors, traditionally served at celebrations and special occasions.
How it tastes
The pastry combines the tender, spiced poultry filling with a slight sweetness from cinnamon and sugar, all enveloped in layers of crunchy, buttery phyllo, creating a unique harmony of flavors and textures.
Origin & History — first documented: 1500
Originating from Moorish kitchens during the 16th century, pastilla evolved as an opulent dish combining Spanish and Arab influences, becoming a symbol of festive Moroccan cuisine.
Recipe
Ingredients
- 🌾 200 g phyllo dough
- 🥩 300 g chicken
- 🥜 50 g almonds
- 🧂 1 tsp cinnamon
- 🥚 2 egg
- 🍯 20 g sugar
- 🥛 50 g butter
Method
- 1 Cook chicken with spices until tender; shred.
- 2 Whisk eggs and cook with chicken in a pan.
- 3 Layer phyllo in a tin, filling with chicken and almond mix.
- 4 Bake until golden and sprinkle with sugar and cinnamon.
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