Pastilla Andalus Dish

Pastilla is a traditional dish from the Maghreb, made of a sort of laminated ("leaf" which is called ouarka, close to that of brik), with onion, pigeon (or chicken, guinea fowl, or more recently, seafood), parsley, coriander, boiled egg and almonds, a mixture of sweet and salty, flavored with cinnamon. It is often served at parties, just before the main course


The term "pastilla" is a word of Spanish origin, derived from the pastel term ("cake" or "pie" in French). It was during the fall of Al-Andalus in 1492 that the Moorish refugees brought with them, in North Africa, a multitude of recipes including pastilla. Pigeon and almond pastilla is often referred to as a recipe from Al-Andalus. She uses refined poultry such as pigeon, quail, partridge and the dove.


In Morocco, pastilla is one of the most popular dishes. Whether as a starter or as a dessert, pastilla is a traditional dish and is mostly served at Moroccan receptions or weddings. There are several variants.