How to cook Moroccan Chicken Pastilla


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Pastilla is a traditional Moroccan dish in the form of a sweet, savory meat pie or spicy seafood pie with “werqa”, leaves of dough similar to Phyllo. It is said to be of Andalusi origin and is historically documented to be consumed in Morocco, and more recently introduced to Algeria, and Tunisia. It has more recently been spread by Moroccan emigrants to France, Israel, and North America.

Pastilla is said to be “uniquely Moroccan, intricate and grand, fabulously rich and fantastical”

How to cook the most popular dish in Morocco: Chicken Pastilla, an amazing kind of pie with layers of egg mixture, chicken, and almonds. It’s a must for every special occasion. Simply heavenly.

The recipe:

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