Moroccan Pastilla / بسطيلة‎

We dare to say that a huge part of the traveling pleasure comes from new foods. We love to wander around markets and taste new dishes. It’s not a secret that in Morocco one can find some of the best street foods in the world. Snail soup, amlou paste, sheep’s head sandwich or chebakia- a sesame cookie, are only a few of the extraordinary foods you can get on almost every corner of Fez, Marrakesh or Agadir. What we love the most is definitely Moroccan Pastilla – a filo pastry snack filled with chicken meat, apricots, and almonds. Yummy!

Moroccan Pastilla in a bowl
Moroccan Pastilla

Moroccan Pastilla


  • 6 boneless chicken thighs or 2 double chicken breasts
  • 1 large red onion, finely chopped
  • 100 g almonds, chopped
  • 100 g almond flakes, roasted
  • 90 g dried apricots, finely chopped
  • walnut-sized piece of ginger, sliced
  • a handful of parsley, chopped
  • 6 sheets of filo pastry
  • 1 tbsp plain flour
  • Icing sugar for dusting
  • 1 large egg, beaten
  • 0,5 l chicken stock
  • zest of 1 orange
  • 2 garlic cloves
  • 1 tbsp honey


  • 1 tbsp cinnamon (plus 1 tsp for dusting)
  • cardamom (1 tsp)
  • 1 tsp turmeric
Pastilla with powdered sugar


  • Heat two spoons of olive oil in a deep pot, add onion, garlic, and ginger and cook until soft.
  • Add all the spices, cook for one minute to release the aroma, add chicken and flour.
  • Pour in chicken stock, cover the pot and leave to simmer for 40 minutes.
  • Remove the chicken from the pot, add almonds and honey and turn up the heat to reduce the illiquid by half.
  • Shred the chicken using two forks.
  • Put the chicken back to the sauce, together with orange zest, apricots, almond flakes, and parsley. Leave to cool.
  • Unwrap the filo pastry. Keep the unused sheet under a damp towel- they dry up very quickly.
  • Put a big spoon of the filling in the down left-hand corner and fold it like a large samosa. Repeat that with all the sheets.
  • Put the pastillas on a baking tray and brush them with beaten egg.
  • Bake for around 25 minutes in 180 C.
  • To give it a real Moroccan flavor, dust your pastillas with a mix of powder sugar and cinnamon.
Pastilla with powdered sugar
Pastilla with powdered sugar

This was our Moroccan Pastilla / بسطيلة‎  recipe. Click HERE for our Moroccan Harira Soup recipe.

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