Culinary World Tour
Pastilla – Morocco
Moroccan pastilla with chicken, almonds and filo pastry – sweet and savoury and festive. Sven's version for special guest evenings.
Timing
- Preparation: approx. 25 minutes
- Cook the filling and reduce: approx. 30 minutes
- Baking time: approx. 30-35 minutes
- Rest time: 5 minutes
- Total: approx. 90-95 minutes
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 590 kcal
- Protein
- ≈ 48.7 g
- Carbohydrates
- ≈ 27.6 g
- Fat
- ≈ 30.7 g
Approximate values based on the listed ingredients. Brands, cheese, portion size and preparation can change the values.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Quantity assumptions and ingredient mapping
- 3 eggs · ≈ 150.0 g
- 200 g filo dough · ≈ 200 g · Assumed quantity / reference product
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 600 g chicken breast
- 200 g filo dough
- 2 onions (approx. 200 g)
- 80 g almonds, chopped
- 3 eggs
- 60 g butter
- 150 ml water
- 1 tsp cinnamon
- 1 tsp turmeric
- 15 g fresh ginger
- 15 g parsley
- 15 g coriander
- 1/2 tsp salt
- Pepper
- optional: 1 teaspoon powdered sugar
Instructions
- Dice the onions and ginger finely. Melt 20 g butter in a saucepan and sauté onions for 5 minutes. Briefly roast the ginger, turmeric and half of the cinnamon.
- Add the chicken and water, season with salt and pepper and cook covered over a low heat for about 20-25 minutes. Reach at least 70 °C in the meat core for 2 minutes.
- Remove the chicken and shred it with two forks. Reduce the stock uncovered to a few tablespoons.
- Whisk the eggs, stir them into the reduced stock and let them set completely over a low heat while stirring. Fold in the chicken and chopped herbs.
- Roast the almonds briefly in a dry pan and mix with the remaining cinnamon. Preheat the oven to 180 °C top/bottom heat. Lightly grease a round shape (approx. 24 cm).
- Melt the remaining butter. Spread the filo sheets thinly with it and place them in the tin, overlapping them; the edges should protrude. Spread the filling and almonds on top, fold in the edges and seal with the remaining sheets of dough.
- Brush with the remaining butter and bake until golden brown, about 30-35 minutes. Let rest for 5 minutes. Optionally dust sparingly with powdered sugar.
