Pastilla, also known as Bastilla or B'stilla, is a traditional Moroccan pie that masterfully combines sweet and savory flavors. This dish is made with layers of crispy warqa pastry, which is similar to phyllo dough, and is filled with a mixture of pigeon or chicken, almonds, eggs, and a blend of spices, including cinnamon.

The history of pastilla dates back to the Andalusian era, when it was introduced to Morocco by Moors who fled Spain. Over time, it has become a beloved dish in Moroccan cuisine, often served during special occasions and celebrations.

To make pastilla, start by preparing the filling. Cook the meat with a blend of spices until tender, then shred it into small pieces. Mix the meat with beaten eggs and ground almonds that have been sweetened with sugar and flavored with cinnamon. Next, layer sheets of warqa pastry in a baking dish, brushing each layer with melted butter. Add the meat mixture, then cover with more layers of pastry. Bake the pastilla until the pastry is golden and crispy.

There are many ways to customize pastilla. Some variations use seafood instead of poultry, while others incorporate additional ingredients like saffron or ginger for extra flavor. You can also adjust the sweetness by adding more or less sugar to the almond mixture.

In Morocco, pastilla is typically served as a starter or main course during festive meals. It is often dusted with powdered sugar and cinnamon before serving, adding a final touch of sweetness and spice. Pastilla is best enjoyed hot, straight from the oven, and is usually accompanied by a fresh salad or a side of harira soup.

While pastilla is a delicious and indulgent dish, it is important to be mindful of its rich ingredients. The combination of butter, sugar, and almonds makes it high in calories and fat. To enjoy pastilla in a healthier way, consider using less butter and sugar, or opt for a lighter version with a vegetable filling. Additionally, be aware of portion sizes and enjoy pastilla as part of a balanced diet.