Pastilla

Origin

The name of the pie comes from the Spanish word pastilla, meaning in modern Spanish either "pill" or "small pastry" after the transformation of the phoneme "p" into "b" that is specific to the Arabic language. The researcher Anny Gaul attests to recipes that bear "a strong resemblance to the stuffing that goes inside modern-day bastila" in 13th century Andalusi cookbooks, such as Ibn Razīn al-Tujībī's "Faḍālat al-khiwān fī ṭayyibāt al-ṭaʻām wa-al-alwān" (فضالة الخوان في طيبات الطعام والألوان).

The historian Idriss Bouhlila, while acknowledging that Tetuanis consider the dish to be of Andalusi origin, posited that the dish was introduced into Morocco by the Algerians who migrated to Tétouan after the French invasion of Algiers in 1830, corroborating Gaul's theory that its name, which according to Bouhlila is of Turkish origin, and the werqa pastry used to make it spread from Tetuan to the rest of Morocco sometime after 1830.

According to the Professor Ken Albala, the basic concept of pastilla was probably brought to Morocco by Moorish Muslims who left Spain in the 16th century, or perhaps earlier, because there had been considerable traffic between Morocco ans Spain since the Moors conquered the latter in the seventh century.

In Morocco, there are two main versions of pastilla: one with poultry and one with seafood. Pastilla is generally served as a starter at the beginning of special meals.

In Algeria, Pastilla is usually made with chicken or with pigeon.

Poultry pastilla

Poultry pastilla was traditionally made of squab (fledgling pigeons), but shredded chicken is more often used today. It combines sweet and salty flavours; crisp layers of the crêpe-like werqa dough, savory meat slow-cooked in broth and spices and then shredded, and a crunchy layer of toasted and ground almonds, cinnamon, and sugar. The filling is made by browning the poultry in butter. Chopped onions, water, parsley, and various spices including saffron are added and the meat is simmered until tender. When cool, the meat is boned and the flesh shredded. The liquid is reduced and thickened with eggs to form a custard-like sauce. Meat and custard are often prepared the day ahead.

Blanched almonds are fried in oil, then crushed finely and mixed with powdered sugar and cinnamon. In a round baking pan, several pieces of the thin werqa or filo dough are layered, each brushed with melted butter, and overhanging the edge of the pan. The cook adds the egg mixture, places another buttered sheet of dough over it, adds the shredded meat, also covered with a sheet of dough, and then the almond mixture is added. The overlapping pieces of dough are folded over the filling, and another 2 pieces of buttered dough are added and tucked in around the edges of the pie. The pie is baked until heated through, and the layers of dough are brown. Powdered sugar and cinnamon are sprinkled over the top before serving hot.

Seafood pastilla

Seafood pastilla (Moroccan Arabic: بسطيلة الحوت‎) usually contains fish and other seafood, in addition to vermicelli. Unlike poultry pastilla, seafood pastilla is not sweet, but spicy.

Whereas poultry pastilla is dusted with powdered sugar and cinnamon, seafood pastilla is usually dressed with a light sprinkle of shredded cheese and a few slices of lemon.

This version of pastilla is often served at Moroccan weddings.

Pastilla with milk

In the traditional Fassi cuisine, pastilla can also be served as a dessert, in which case, the pastilla is called Jowhara (جوهرة, jewel) or "Pastilla with milk". This pastilla is also made of warka and a milky cream put between the sheets. The Jowhara is flavored with orange flower water and decorated with cinnamon and sugar.

Sephardic Jewish version

Among Moroccan Jews, pastilla is made with olive oil or margarine to follow kosher rules.

An increasingly popular variant makes individual pastries rather than large pies.