Whenever I am in Morocco visiting my Moroccan family, I always make sure to eat a great pastilla. Although it’s quite sweet, Moroccans consider this as a formal dish, not a dessert. It is a sweet and savory Moroccan pie. Pastilla is usually served as a second of many courses in a meal for very special occasions such as weddings. The traditional filling is pigeon, roasted almond, sugar, cinnamon, eggs wrapped up in a pie (phyllo dough or Warka Dough. Despite the long list of ingredients, there is really nothing difficult about it. Phyllo dough is fragile and dries out quickly that is we need to work rapidly to make sure that the dough does not dry out before we are done. If you absolutely have to use the traditional Moroccan Feuilles De Brick, click here to learn how to make it at home. It is one dish with everything, it can be accompanied with a salad, or served as a small appetizer (mini pastilla).

Full recipe:
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Homemade phyllo douhg recipe:
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