Explore the history and steps to make Pastilla de pollo, a Moroccan layered pastry that blends sweet and savory flavors. This video guides you from background to plating with serving ideas and pairings.
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Pastella de poo, a layered Moroccan classic, weaves savory chicken with sweet almond filling in a delicate pastry shell. Its history spans Murish influence and North African hospitality where saffron and cinnamon mark centuries of exchange. Saute onions, brown chicken with spices, simmer until tender, then fold in almonds and eggs before wrapping and work a pastry. Bake to a golden crust, dust with powdered sugar and cinnamon, and serve with preserved lemon for brightness. Pair with mint tea or a fresh citrus salad to balance flavors and invite conversation as you cook.
Dining and Cooking