A home-cook friendly journey through Moroccan pastilla with history, hands-on steps, and a personal memory from Fez.
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Today, the chef guides you through Moroccan pastella, a delicate pie with chicken, almonds, eggs, cinnamon, and saffron. The dish blends Arab, Jewish, and Berber influences from centuries of exchange across North Africa. Born in grand feasts where sweet and savory mets: simmer chicken with onions and spices, grind almonds into a paste, wrap in filow, bake until golden, then dust with sugar and cinnamon. The chef recalls learning from a Fez grandmother who folded each layer like a story getting guests. Pro tip, chill the dish briefly before serving to set flavors.
Dining and Cooking