 | |
| Alternative names | Bastilla, Basṭīla, R’zeema, Tajik, Malsouka |
|---|---|
| Type | Meat pie |
| Region or state | Maghreb |
| Associated cuisine | |
| Main ingredients | Warka dough, broth, spices; squab, chicken, fish or offal |
Pastilla (Arabic: بسطيلة, romanized: basṭīla, also called North African pie) is a meat or seafood pie in Maghrebi cuisine made with warqa dough (ورقة), which is similar to filo. It is a specialty of Morocco, Algeria,[1][a][3][4] and Tunisia, where its variation is known as malsouka.[5]: 1190 [6] It has more recently been spread by emigrants to France, Israel, and North America.
- ^ Cite error: The named reference
Albala2011was invoked but never defined (see the help page). - ^ Gaul, Anny (2019-11-27). "Bastila and the Archives of Unwritten Things". Maydan. Retrieved 2019-12-13.
- ^ "Migrations" (PDF). www.hommes-et-migrations.fr. Archived from the original (PDF) on 2019-04-12.
- ^ Bouksani, Louisa (1989). Gastronomie Algérienne. Alger, Ed. Jefal. p. 150
- ^ Cite error: The named reference
Gil Markswas invoked but never defined (see the help page). - ^ "TAJIK-PASTILLA BÔNOISE PIGEONS ET NOIX". Cuisine Bonoîse de Zika (in French). 11 Feb 2020. Retrieved 5 Apr 2023.
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