Guided by master Chef Bahija, we learned to make a traditional Moroccan chicken pastilla during our culinary adventure to Morocco. The recipe below uses filo dough to form the crust of the pastilla. Traditionally, Moroccan fish pastilla is made with warka, a slightly less-flaky, more malleable pastry sheet. In the United States, warka can be found in many Middle Eastern groceries, but filo dough also makes a suitable substitution.
1 pound of filo dough
5 T melted butter
2 egg yolks
14 oz white fish, cut in pieces
14 oz. shrimp
14 oz squid
2 diced onions
4 cloves garlic
2 Tablespoons parsley
5 oz. vermicelli1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon salt and pepper
1 teaspoon saffron
1 teaspoon harrissa (spicy tomato paste)
1 preserved lemon, quartered and pulped
juice of one lemon
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