Pastilla is the phyllo-pastry pie of pigeon or chicken, scrambled eggs and toasted almonds, dusted with cinnamon and powdered sugar; the sweet-savoury Moroccan showpiece.
Pastilla (also bastilla, b'stilla) descended from the Andalusian Moorish tradition. Historians trace recipes resembling modern pastilla to 13th-century Andalusi cookbooks; the dish travelled to Morocco with Sephardic Jews and Muslim exiles after the 1492 Spanish Reconquista. Fes claims the authentic pigeon original; modern versions in Marrakech typically use chicken, with seafood pastilla a 20th-century coastal variant.
