Comments on: An Air of Morocco with a Chicken Pastilla — Vent du Maroc avec une pastilla de poulet

By: Béa

Béa — Tue, 07 Feb 2012 20:27:43 +0000

April, so pleased to read. Makes me want to make one again soon as well.

By: April P.

April P. — Tue, 07 Feb 2012 19:03:04 +0000

I tried this dish to give my daughter a flavorful introduction along with cultural studies she is participating in at school. I loved the blend of spices, simple set up, & the dish was a hit.

By: Barry Supple

Barry Supple — Fri, 15 Apr 2011 12:25:18 +0000

Looks great. But why not make readers’ lives easy by offering a print version of thee recipe?????

By: Morocco Wrap-Up, pt. 3: Chefchaouen | Un Peuple, Un But, Une Foi

Morocco Wrap-Up, pt. 3: Chefchaouen | Un Peuple, Un But, Une Foi — Fri, 01 Apr 2011 14:05:33 +0000

[...] way possible. – Walking and photographing the shit out of that little mountain town. – Eating chicken pastilla not once, not twice, but three times during my [...]

By: Béa

Béa — Tue, 18 Jan 2011 21:01:37 +0000

Marylene,

Une dose de safran pour moi correspond a 0.02 g

Bea

By: Moroccan Lamb Stew and a recipe for Ras el Hanout | TasteFood

Moroccan Lamb Stew and a recipe for Ras el Hanout | TasteFood — Tue, 18 Jan 2011 20:58:49 +0000

[...] these North African recipes from the food blogs: Chicken Pastilla from La Tartine Gourmande Harira from eCurry Moroccan Baby Carrot Salad from 101 [...]

By: Marylène

Marylène — Fri, 14 Jan 2011 20:15:30 +0000

Bonjour! Je cherche une recette de pastilla et la vôtre semble convenir parfaitement. J’ai cependant une question : qu’est-ce que vous entendez par une dose de safran? Le safran que j’ai se présente sous forme d’étamines dans une petite boîte. Merci!

By: Global Spotlight Series: Exploring the Kingdom of Morocco « Crown Prince Seafood Blog

Mon, 08 Nov 2010 18:31:06 +0000

[...] Pastillas, sweet and savory pies (typically including chicken, egg, almond, onion, and cinnamon) in a delicate, flaky crust [...]

By: Julie Scriver

Julie Scriver — Sun, 10 Oct 2010 19:27:47 +0000

I had a Bastilla many years ago in a Morrocan restaurant and just reading your recipe and reviews brought back all the memories of that incredible explosion of flavours in your mouth. I want it again!!!

By: Laurent Doré

Laurent Doré — Fri, 13 Nov 2009 00:59:34 +0000

Pastilla is the best meal i’ve had in years ! I went to a small unknown restaurant not well situated in Montréal called “Au Tarot” last night. I like that restaurant for the couscous but mostly order it “to go” or have it delivered. I went to the actual dining room a few times over the years but never really bothered with the dishes i didn’t know. I talked with the waiter for a couple of minutes before ordering a pastilla. He talked me into it. WoW !!! What a great experience ! It’s so had to describe but it’s like an explosion of flavours inside your mouth ! If you see that dish on a menu, don’t hesitate. You might be disappointed when you look into the plate but you’re in for a really good surprise (that i can best describe as a “orgasm of the mouth”) on the first bite.

The texture is light even if it’s quite dense. The smell coming out of the pastilla when you break the crust (very thin and flaky) will give you a hint of what’s coming and make your mouth waters. I dare you to not make a sound of satisfaction when biting into the first bite! All the flavours exciting your tastebuds make each bite of this dish pretty spectacular. Very tasty, complex and long lasting in your mouth.

Bring a really good bottle of wine if you’re going there (yes, that restaurant is a BYOW) to drink with the pastilla. Had it with a spanish 8 years old wine that i know and love. It was good but the wine could have less tannins and it would be preferable. but don’t hesitate to bring a red wine that you like, that dish can hold it’s ground ! I don’t think a white wine could stand beside that dish. It would have to be a very good white wine and i don`t have that kind of wine in the cellar. Next time i go there, i am bringing a decent Burgundy. I think that could fit better with the PAstilla and the other dishes they serve “Au Tarot”.