Authentic Pastilla Recipe Morocco, Africa

Whether made as a large pie (more than 20cm in diameter) or as small, single-serving pies, the sweet and savory pastilla typically consists of tissue-thin sheets of pastry called warqa that are layered with a filling of poultry, typically either squab or chicken, eggs, and almonds. Once baked, the pie is topped with a decorative lattice design made with cinnamon and caster sugar. Warqa sheets are made by daubing a wad of dough against a hot, flat pan called a tobsil, which leaves a paper-thin layer of dried dough on the surface of the pan. The pastilla stuffing, which can be prepared in advance, is arranged in layers. The first layer is made of pieces of shredded poultry meat that have been sautéed with herbs and spices, the second layer is an egg mixture, and the third and final layer consists of ground toasted almonds mixed with caster sugar and ground cinnamon. The individual pastry leaves and the assembled pastilla are brushed with clarified butter, while ... Read more