A recipe for Moroccan Pastilla. Follow the simple recipe instructions for Moroccan Pastilla shared by other home cooking experts.
Ingredients
1 each chicken, whole, deboned, cut into piecesSalt
Pepper
12 each parsley, fresh, sprigs
Ginger
6 each eggs
2 cup almonds, blanched, browned on the stove
1 pound phyllo pastry dough
1 cup sugar
Cinnamon
1 each egg, beaten
Directions
Directions: In a large pot, put chicken cut into quarters with salt, pepper and ginger along with enough water to cover. Cook until chicken is soft and falling from the bones. Remove from liquid, skin and debone the chicken, and cut meat into small pieces and set aside.In same large pot, add the six eggs one by one, beating as you go. When all are beaten in and almost set, remove mixture and let cool, dividing into two parts and discarding any liquid. Chop the browned almonds and divide into two.
In a 9x12 inch baking dish, begin the assembly by placing four sheets of the phyllo dough, brushing oil over each sheet before placing the next on top. Next, place in 1/2 the egg mixture and sprinkle sugar and cinnamon on top. Place two more phyllo sheets (with oil between), and place 1/2 the chicken. Sprinkle this with sugar and cinnamon too. Next Place 2 more phyllo sheets (with oil between), and place 1/2 the almond mixture in, sprinkling with sugar and cinnamon on top. Cover this with 2 more phyllo sheets, and start this assembly process again. Two sheets phyllo, almonds, two sheets phyllo, chicken, two sheets phyllo, eggs, two sheets phyllo.
Brush the top of the last sheets of phyllo with beaten egg. Bake at 350 degrees until golden, 25-35 minutes.
