Here's a recipe for making Pastilla, a delicious savory pastry filled with layers of flaky pastry, spiced meat, and topped with powdered sugar and cinnamon:
Ingredients:
1 pound chicken or pigeon meat, cooked and shredded
1 large onion, finely chopped
3 cloves of garlic, minced
2 tablespoons olive oil
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon paprika
Salt and pepper to taste
1 cup blanched almonds, toasted and chopped
1/2 cup fresh parsley, chopped
1/2 cup fresh cilantro, chopped
10 sheets of phyllo pastry
1/2 cup melted butter
Powdered sugar, for dusting
Ground cinnamon, for sprinkling
Instructions:
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is soft and translucent.
Add the shredded chicken or pigeon meat to the skillet and cook for a few minutes, stirring occasionally.
Stir in the ground ginger, cinnamon, turmeric, cumin, paprika, salt, and pepper. Mix well to coat the meat with the spices. Cook for another 5 minutes, allowing the flavors to blend.
Remove the skillet from heat and stir in the chopped almonds, parsley, and cilantro. Set the meat filling aside.
Preheat your oven to 375°F (190°C).
Brush a round baking dish or pie dish with melted butter.
Take one sheet of phyllo pastry and brush it with melted butter. Layer another sheet on top and repeat the process until you have used half of the phyllo sheets.
Place the layered phyllo sheets in the prepared baking dish, allowing the excess to hang over the edges.
Spread the meat filling evenly over the phyllo sheets in the dish.
Layer the remaining phyllo sheets, brushing each with melted butter, on top of the meat filling.
Fold the overhanging phyllo sheets over the top layer, creating a sealed package.
Brush the top with melted butter.
Bake the Pastilla in the preheated oven for about 30-35 minutes, or until the phyllo pastry is golden brown and crispy.
Once the Pastilla is done, remove it from the oven and let it cool for a few minutes.
Dust the top of the Pastilla with powdered sugar and sprinkle with ground cinnamon.
Slice the Pastilla into wedges and serve warm.
Pastilla is traditionally served as a main course during special occasions and celebrations in Morocco. Its combination of savory and sweet flavors, along with the crisp texture of the phyllo pastry, makes it a unique and delightful dish.
