Pastilla recipe

Gather your culinary comrades (ingredients) for a Pastilla adventure (serves 4):

• 1 lb boneless, skinless chicken breasts (or pigeon breasts if you’re feeling fancy, but chicken is way easier to find unless you live next to a falconer) – Dice these up into bite-sized pieces. Think of them as tiny flavor bombs.
• 1/2 cup sliced almonds – Not just for snacking anymore, these little guys add a delightful crunch and nutty flavor.
• 1 onion, diced – Make sure it cries a little, because apparently onions add secret tears of flavor (don’t worry, science hasn’t confirmed this).
• 2 cloves garlic, minced – The secret weapon for making everything taste awesome.
• 2 tbsp unsalted butter – Because butter makes everything better, it’s science.
• 2 large eggs – Whisk them up until they’re frothy, like a tiny yellow party in a bowl.
• 1/2 tsp ground ginger – For a touch of warmth, like a tiny Moroccan sunbeam.
• 1/2 tsp ground turmeric – The golden spice that turns your food into a treasure chest (minus the actual gold, that would be a choking hazard).
• 1/4 tsp ground cinnamon – A sprinkle of sweetness to make your tastebuds do the Macarena.
• 1/4 tsp ground black pepper – A little kick to wake up your tastebuds (because tastebuds deserve a good morning too).
• 1/4 cup chopped fresh parsley – The final flourish, like a tiny green party hat for your masterpiece.
• 1 tsp orange flower water – A splash of floral magic, because why not? (Though if you can’t find it, don’t worry, your Pastilla will still be amazing).
• 1 package (about 1 lb) phyllo dough – The flaky hero of this dish. Handle it with care, because it’s delicate like a pastry ballerina.
• 1/2 cup unsalted butter, melted – Brush this on the phyllo dough, because butter makes everything flakier (and tastier).
• 1/2 cup confectioners’ sugar – For dusting on top, because a little sweetness never hurt anyone (except maybe your dentist).
• 1/2 cup ground cinnamon – Sprinkle this on with the sugar for a Moroccan snow flurry of flavor (minus the cold, because nobody likes a cold dessert).

INSTRUCTIONS :

1. In a large pan, melt some butter and saute your diced chicken or pigeon (whichever you choose, no judgement) with the onion and garlic until the chicken is cooked through and the onion is nice and soft. Imagine they’re having a saute party, and you’re invited (but please don’t eat raw chicken).

2. Add all those glorious spices (ginger, turmeric, cinnamon, pepper) and stir it all up like a crazy spice party. Let the aromas fill your kitchen and take you on a mental vacation to Morocco (because who can afford a real vacation these days?).

3. Throw in the chopped almonds and parsley, and give it a good stir to combine everything. Then take it off the heat and let it cool slightly. You don’t want to burn your delicate phyllo dough.

4. Preheat your oven to 400°F (200°C). Because science!

5. Prepare your phyllo dough. Find a large baking sheet and brush it with melted butter. Then, take a sheet of phyllo dough and lay it flat. Brush it with more melted butter, and then fold it in half lengthwise. Here’s the tricky part: Carefully lay the buttered phyllo dough into the baking sheet, letting it wrinkle and fold to create a flaky crust. Repeat this process with about half of the phyllo dough, layering them like a flaky, buttery blanket.

6. Pour your chicken mixture into the center of the phyllo dough shell. Now, here comes the magic. Fold the sides of the phyllo dough over the chicken mixture, like you’re tucking in a delicious blanket. Use the remaining phyllo dough to cover the top, brushing each layer.