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Moroccan Pastilla

Dive into the rich history of Pastilla, a beloved Moroccan dish with roots tracing back to Andalusian influences in the 15th century. Originally a meat pie with pigeon, it has evolved into a festive delicacy featuring a sweet-savory dance of flavors.

Origins in Andalusia:
Pastilla, born from Andalusian influence, traces its roots back to the 15th century when Moors fleeing Spain brought their culinary traditions to Morocco during the Reconquista. “Al-Bast,” as it was called in Arabic, was a meat pie with layers of thin dough, filled with pigeon meat, almonds, and spices.

Culinary Evolution:
As the dish settled in Morocco, it evolved to embrace local ingredients and preferences. While the original recipe featured pigeon, chicken has become a more common and accessible alternative.

Celebration on the Plate:
Pastilla has become synonymous with celebrations – weddings, holidays, and family gatherings. It stands out as a festive dish, showcasing the rich tapestry of Moroccan culinary heritage.

Sweet and Savory Symphony:
The unique charm of Pastilla lies in its harmonious blend of sweet and savory flavors. Sugar, almonds, and a fragrant mix of spices, including cinnamon and saffron, create a symphony for the taste buds.

Variations and Personal Touch:
Across Morocco, families and regions add their unique touch to Pastilla, incorporating different meats, spices, and ingredients. It’s a dish that carries not only history but also personal stories and traditions.

International Delight:
Today, Pastilla has transcended borders, earning recognition globally. Found in Moroccan restaurants worldwide, it introduces food enthusiasts to the diverse and flavorful world of Moroccan cuisine.

Have you had the pleasure of savoring this delectable piece of Moroccan history? Share your Pastilla memories or tag someone who needs to experience the magic!

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