Pastilla With a Fish, Amazigh Briwat Berber sweet

Pastilla With a Fish, Amazigh Briwat Berber sweet

Seafood Pastilla

Meta Description:

“A Moroccan dish pastilla is made with sweet and salty flavours. Delicious and unique food is considered a special dish during celebrations and holidays .”

Header Tags:

H2: “Ingredients,” “Instructions,” “Tips for Perfect Pastilla,” “Variations”


Pastilla is a classic Moroccan dish made with sweet and salty flavours. Typically, layers of delicate pastry produce it, and inside are ingredients like eggs, almonds, chicken, pigeon, and a blend of spices. The dish is covered with cinnamon and powdered sugar to give it a distinctive taste. Below is a simple recipe for Seafood Pastilla:


Listed below are some more details regarding Pastilla

1. The history of the Moroccan dish pastilla goes back many centuries. Due to the nation’s extensive culinary history and historical ties to other civilizations, it boasts a distinctive blend of sweet and savoury flavours.

2. Pastilla is frequently filled with chicken

Although some recipes also call for pigeon or squab. For people who don’t like chicken, there are vegetarian choices that employ veggies, tofu, or other meat substitutes.

3. The fragrant spices pastillas

Pastillas have become known for their aromatic mixture of spices, including ground ginger and cinnamon. The food has a distinct Moroccan taste because of

4. The pastry called filo (phyllo) encases the filling.

A pastry called filo (phyllo) surrounds the pastilla filling. The pastry loses structure and becomes soft and flaky.

5. The Contrast Between Sweet and Salty

One of the things that makes it is the contrast between sweet and salty. Although the filling is hot and spicy, the dish is often topped with ground cinnamon and powdered sugar, giving the toppings a sweet and aromatic flavour.

6. Serving Occasions

On significant events and holidays, such as weddings, festivals, and other celebrations, commonly serving. 

It is viewed as a delicacy and is famous for its stunning appearance.

7. Regional Variations

Morocco’s pastillas might differ somewhat in ingredients and cooking methods from one location to the next. For example, it is customary in Fes to add saffron to the stuffing.

8. Including Andalusian components

Because it incorporates elements of French, Andalusian, Arab, and Berber culinary traditions, It represents the diversity of Moroccan culture and history.

9. Recommended Serving

Pastilla is a Moroccan dish often served as a main course. It goes well with a simple salad or fresh fruit. 

This delicious meal captures the depth and complexity of Moroccan cuisine. In addition to providing a mouthwatering culinary experience, it offers an insight into Morocco’s rich cultural history and close ties to other ancient civilizations.


The Filling:

2-3 skinless, boneless chicken thighs or breasts

One big onion, diced finely

2 to 3 minced garlic cloves

blanched almonds, half a cup

chopped half a cup of fresh parsley

1/8 teaspoon cinnamon powder

1/8 teaspoon of ginger powder

pepper and salt as desired

2 to 3 Large eggs

Oil from vegetables for cooking

Regarding the pastry

10–12 phyllo pastry sheets

Dusting with crushed cinnamon and powdered sugar


To make the chicken pastilla, you need to start by poaching a chicken in water with some salt, cinnamon, and ginger. Once the chicken it from the liquid, let it cool, and then shred it into small pieces.

Heat some vegetable oil in a large pan over medium heat. Add minced garlic and cook for another minute. Then, add the chopped chicken, ground ginger, cinnamon, salt and pepper to taste. Cook for a few more minutes until the seasonings are well combined.

Add blanched almonds, cilantro, and parsley to the chicken mixture and stir everything together.

Beat the eggs in a separate bowl, and then add them to the pan with the chicken mixture. Stir carefully and continue cooking until the eggs are set. The mixture should come together nicely thanks to the eggs.

Melted butter should be applied to each sheet of phyllo dough before stacking them to make the pastilla. The chicken filling should be distributed in the center of the pastry sheets. Tuck the edges of the crust inward after folding it over the filling. Apply more melted butter to the outside of the pastry.

Bake the pastilla in a preheated oven for 20 to 30 minutes, or until the crust is golden. Once it’s done, take it out of the oven and let it cool for a bit.

Before serving, dust the top of the pastilla with a mixture of sugar and cinnamon powder.


To sum up, the classic Moroccan meal known as pastilla is praised for its distinctive fusion of sweet and salty ingredients. This decadent food has a long history and exemplifies the many culinary traditions of Morocco, which have been inspired by many different civilizations and ingredients. The main ingredients in this recipe are chicken, delicate filo pastry, and warm spices like cinnamon and ginger.

A feature of Pastilla’s peculiar flavour is the contrast between the sweet powdered sugar and cinnamon covering and the salty interior. Pastilla, which is frequently served at special events and festivals, exemplifies the fusion of Berber, Arab, Andalusian, and French culinary traditions and is a symbol of Morocco’s cultural richness and historical significance. It’s a tasty meal with striking visual appeal that provides a window into Moroccan cuisine and culture.

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top
%d bloggers like this: