Moroccan Pastilla

Pastilla Royal with chicken and almonds on the Moroccan way

Arabic delicacies or Ramadan cuisine differ from one people to another during the month of fasting , each people have its own food and food that is characterized by other peoples , and it is an indication of its symbolism and the difference of culture and lifestyle from the other...

For example , in the state of America USA, waiting in the streets of their city buses dedicated to the sale of junk food or the so-called : McDonald's , and we find in the Saudi Arabia food bottoming famous in the Arab Gulf states , and according to the couscous , which is one of the famous dishes in the Maghreb , and other Arab countries which is famous for food cart in the kitchen at the global level and the next.

Moroccan cuisine as one of the pioneers of the art of international cooking , abounds with many world-famous dishes , for their quality and irresistible taste , and among these recipes we find the pastilla dish , which is a popular recipe in the Moroccan society , and especially come with us on all occasions of marriage , as well as in weddings and delights.

And in this topic I will propose to you and share with you today I zanouba_Tizi , a method of preparation of royal pastilla with chicken and almonds Moroccan style , a recipe rich in definition , very exact amounts worth trying. 

* Ingredients of This recipe:

• 2 kg of chicken or Turkey.
• A kilo and a quarter of roasted almonds and marmalade.
• 3 kg of onions.
• A tablespoon of cinnamon.
• A tablespoon of skincare.
• A tablespoon of mustard.
• 2 hyphens of saffron.
• Half a spoonful of colored saffron.
• A bundle of casbars and metalizes.
• A tablespoon of dry ground Casper.
• 2 sticks of cinnamon.
• A teaspoon of Ras al-hanout (a mixture of fragrant herbs).
• A little melted butter.

* Note: these ingredients are set according to the recipe , and are not many , but on the contrary , they are available in the house , and can be prepared and prepared with ease , and ladies know their kitchen. 

* How to prepare This recipe:

Let's start with God's blessing….

As a first stage and as usual at the beginning we wash the recommended amount of chicken well , so to remove those impurities , after we make sure that the chicken is free of this plankton , we proceed directly to cut it into four equal pieces , and put it in a large pressure cooker.

We proceed to add all the spices one by one , while maintaining the amounts allocated and mentioned above , add them to the four chicken pieces , with a little chopped onion , to get the t'chermoula , which is a slang word in the Moroccan dialect , and is a homogeneous mixture of spices , onions, and water grease them chicken pieces well , to add flavor and good taste.

We simmer the pan until the chicken is well cooked , about 15 minutes.

After we have made sure that the chicken is well cooked , remove it from the broth cooker, and Dalek after he settled in cooking, immediately add to the broth 3 kg of finely chopped onions , with a glass of vegetable oil , we proceed to stir the ingredients until they merge with the onion , and leave it to the onion is cooked over medium heat so as not to burn us broth.

And don't forget to add a little dried framage with the seeds of dried garlic to increase the flavor and taste.

* How to prepare Moroccan pastilla filling:

In the meantime we take the chicken pieces and remove from it all the bones , and proceed to cut it into small pieces , with scissors intended for this purpose in the kitchen.

After we have isolated the small pieces of meat , we add them directly to the pressure cooker to level with the onion that has taken a golden color and a characteristic smell , on low heat for 8 minutes.

* Important note : you should pay close attention , during the removal of all large and small bones , in order not to forget those small bones because they cause great discomfort to the guests , and indicate that the chicken did not save the bones well.

After the ingredients are well cooked , we keep them aside , and pass to prepare the last stage of the Moroccan pastilla filling.

* How to prepare paper in This recipe:

As a final stage , we prepare pastilla paper , and we spread it on a large table dedicated to this purpose , paper after paper on the mall Ofu 3 in a round or square shape depending on the choice , and we grease it with melted butter , so that the leaves do not stick together , and we proceed to add the almonds , which we have removed the peel and warmed it beforehand, and we grind it with a little sugar snide and cinnamon and melted butter.

We start unloading this filling on pastilla paper in the middle , and before collecting the edges of the pastilla paper , add the chicken pieces with the broth , and close them towards the middle with melted butter , and cover it from the top with a sheet or two sheets of pastilla , which we enter the sides to the bottom so that the filling does not leak to us.

* The final form of This recipe:

After you have collected the pastilla , we grease it with butter and put it into the oven hot at 200 degrees Celsius , for 22 minutes until browned from the middle , then take out the pastilla to cool slightly.

Moroccan pastilla served accompanied by soft drinks or mineral or as a substitute for natural juices , see the final form of the Moroccan pastilla recipe.

If you like the article , you can also visit my official YouTube channel for more videos in the field of Moroccan cooking and desserts , link to my channel : zanouba_Tizi channel.