Traditional moroccan pastilla with phyllo dough, chicken and spices

The traditional Moroccan pastilla is one of those dishes that defy labels: it looks like a savory pastry, but it has powdered sugar; it is eaten hot, although it smells like dessert; and it mixes chicken with spices , almonds and cinnamon without asking for permission to logic. In Morocco, this classic of the great celebrations is prepared with care and patience, and it is precisely this mixture of contrasts: the crunchiness of the brick dough, the sweetness of the filling, the sweetness over the salty, which makes it an unforgettable bite. It is usually served on special occasions, often accompanied by other equally emblematic preparations such as harira soup or Moorish tea , and represents like few others the richness of Moroccan cuisine . Although it is traditionally made with pigeon or chicken, and with warqa dough, today we teach you how to prepare a homemade version faithful to the original spirit, using brick dough, easy to find ingredients and a clear step-by-step so you can e…

• Time: 140 min
• Servings: 8

Source: en.petitchef.com

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