In the ancient medina of Fez, where the scent of spices dances through narrow alleys, Pastilla tells a tale of Andalusian nobles and Moroccan artisans. Legend speaks of a wedding feast where the bride's grandmother, Amina, sought to create a dish that would unite the city's diverse flavors. She layered warka pastry as delicate as a bride's veil, filled it with fragrant chicken spiced with saffron from the Atlas mountains, and crowned it with almonds that shimmered like gold coins. The sweet cinnamon sugar represented the joy of union, while the savory filling honored the earth's bounty. When the first Pastilla emerged from the tbsil, its aroma drew neighbors who thought it was a celebration of saints. They discovered instead a masterpiece of balance, sweet and savory dancing together on the tongue. For Moroccans, Pastilla is not merely food but a poem on a plate, symbolizing the harmony of opposites that makes life beautiful.
Original traditionpastillaFès-Meknès
Chicken & Almond Pastilla
A magnificent sweet and savory pie featuring layers of ultra-thin warka pastry enclosing shredded spiced chicken, an eggonion sauce, and crunchy toasted almonds, dusted with cinnamon and powdered sugar.
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Story and taste
Where to experience this
Chicken & Almond Pastilla belongs to the Fès-Meknès table. Taste it where its Andalusian-Moroccan heritage kitchen tradition lives, or fold it into an itinerary through the region.
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