The History of Pastilla

The origins of Pastilla date back to the Andalusian period, when culinary traditions from Spain and North Africa merged to create this extraordinary dish. It is believed that Moorish refugees brought the recipe to Morocco when they fled Spain in the 15th century. The dish was then adapted to Moroccan tastes, incorporating local spices and ingredients.

Traditionally, Pastilla was made with pigeon, a delicacy in Moroccan cuisine, but modern versions often use chicken, seafood, or even beef. Despite these changes, the essential structure of the dish—layers of crisp, flaky pastry filled with a rich, spiced filling—has remained consistent for centuries.

What Makes Pastilla So Special?

What makes Pastilla stand out in Moroccan cuisine is its unique combination of sweet and savoury flavours. At its core, the dish is a delicate pie made with warqa (similar to phyllo dough), which is painstakingly layered to create a crispy, golden exterior. Inside, the filling is a rich mix of spiced meat, onions, almonds, and eggs, with a hint of sweetness from cinnamon and sugar.

The contrast between the savoury spiced meat and the sweetness of the almonds and sugar is what makes Pastilla so special. It’s often dusted with powdered sugar and cinnamon on top, giving it a dessert-like appearance, but once you cut into it, the layers of flaky pastry reveal a savory filling that is deeply satisfying. This balance of flavors and textures is what has made Pastilla a beloved dish, not just in Morocco, but around the world.

Where to Find the Best Pastilla in Morocco

Pastilla is commonly served at weddings and large gatherings, but it can also be found on the streets of Morocco, where vendors sell individual portions of this flaky, tasty pie. Here’s where to find some of the best Pastilla in Morocco:

1. Marrakech: In the lively souks of Marrakech, Pastilla is a popular street food. Many vendors offer Pastilla in both traditional and more modern forms. Chicken Pastilla is particularly popular here, and you can find it in both sweet and savoury variations. The rich aroma of cinnamon and spices will guide you to these delicious pies, often sold in small, personal sizes perfect for eating on the go.
   
   

2. Fez: As the cultural and culinary heart of Morocco, Fez is a must-visit destination for food lovers, and Pastilla is one of the city’s signature dishes. Many Pastilla vendors in the city stick to traditional recipes, using pigeon meat in the filling. Fez is also known for its impeccable pastry-making techniques, so the warqa used in Pastilla here is often extra delicate and crispy.
   
   

3. Casablanca: In Morocco’s cosmopolitan city of Casablanca, Pastilla is found in both upscale restaurants and on the streets. Many street vendors in Casablanca offer seafood Pastilla, a variation that uses a mixture of fish and shellfish instead of the traditional pigeon or chicken. The seafood version is a hit among locals and tourists alike, offering a refreshing twist on the classic recipe.
   
   

4. Rabat: The capital city of Morocco is home to a rich street food scene, where Pastilla is a staple. Rabat’s vendors are known for their creative takes on traditional dishes, and Pastilla is no exception. In Rabat, you can find both the classic sweet-and-savoury combination as well as Pastillas with purely savory fillings, such as spiced beef or lamb.
   
   
   

Variations of Pastilla

While the classic version of Pastilla is made with poultry or pigeon, the dish has evolved over time to include various fillings, each offering its own unique twist on the original. Here are a few popular variations:

• Chicken Pastilla: The most common version of Pastilla found today uses chicken instead of pigeon. Chicken is spiced with saffron, cinnamon, ginger, and sometimes turmeric, making it a fragrant and flavorful filling that pairs beautifully with the sweet almond mixture.
  
  

• Seafood Pastilla: Particularly popular in coastal cities like Casablanca, this version of Pastilla replaces the poultry filling with a mixture of fish, shrimp, and calamari. The seafood is often cooked in a creamy sauce before being layered in the pastry, offering a rich, decadent alternative to the traditional dish.
  
  

• Vegetarian Pastilla: For those who prefer a meat-free option, vegetarian Pastilla is becoming more common. The filling usually consists of spiced vegetables, nuts, and sometimes chickpeas, making it a flavourful and hearty alternative that still delivers on the sweet-savoury contrast.