"Traditional Moroccan Pastilla: A Culinary Blend of History and Flavor"

  Preparation of Moroccan Pastilla with Chicken and Almonds:

                Ingredients:

- 1 chicken (around 1.5 kg)

- 2 large onions, finely chopped

- 1/2 cup chopped cilantro and parsley

- 2 teaspoons ground ginger

- 1/2 teaspoon saffron

- 1 teaspoon ground cinnamon

- 1 teaspoon turmeric

- 1/2 cup olive oil

- 1/4 cup melted butter

- 8 beaten eggs

- 300 grams fried and ground almonds

- 100 grams powdered sugar

- A splash of orange blossom water

- 12 sheets of pastilla (phyllo dough)

- Salt and pepper to taste

                   Preparation:

   1. Cook the Chicken:  In a large pot, place the chicken with onions, cilantro, parsley, ginger, saffron, cinnamon, turmeric, olive oil, salt, and pepper. Add water and bring it to a boil, then lower the heat and let it simmer until the chicken is fully cooked. Afterward, shred the chicken into small pieces and discard the bones.

   2. Prepare the Eggs:   In the same pot, strain the remaining broth and cook the beaten eggs in it until you get a thick, scrambled mixture.

   3. Prepare the Almonds:  Mix the fried and ground almonds with powdered sugar and a splash of orange blossom water.

    4. Assemble the Pastilla:  Grease a baking dish with melted butter. Layer several sheets of pastilla (phyllo dough) in the bottom of the dish, leaving the edges hanging over the sides. Place the chicken mixture, followed by the eggs, and then the almond mixture on top of the dough sheets. Fold the dough over the filling to cover it completely, adding extra sheets if needed.

    5. Bake:  Brush the pastilla with melted butter and bake in a preheated oven at 180°C (350°F) for 30-40 minutes until golden and crispy.

    6. Garnish and Serve:  Sprinkle powdered sugar and cinnamon on top of the pastilla before serving.

            History of Pastilla:

Moroccan pastilla is a traditional dish with a rich history dating back to the medieval period. It is a blend of Arab and Andalusian influences. Pastilla is believed to have developed in Morocco during the Middle Ages when Muslims migrated from Andalusia to North Africa, bringing their culinary traditions with them. Therefore, this dish is not attributed to a single inventor but is the result of a historical and cultural evolution in Morocco.