Pastilla

Pastilla, North African pie
Alternative namesBastilla, Basṭīla, R’zeema, Tajik, Malsouka
TypeMeat pie
Region or stateMaghreb
Associated cuisine
Main ingredientsWarka dough, broth, spices; squab, chicken, fish or offal

Pastilla (Arabic: بسطيلة, romanizedbasṭīla, 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.

Poultry pastilla ornately dusted with powdered sugar and cinnamon.
  1. ^ Cite error: The named reference Albala2011 was invoked but never defined (see the help page).
  2. ^ Gaul, Anny (2019-11-27). "Bastila and the Archives of Unwritten Things". Maydan. Retrieved 2019-12-13.
  3. ^ "Migrations" (PDF). www.hommes-et-migrations.fr. Archived from the original (PDF) on 2019-04-12.
  4. ^ Bouksani, Louisa (1989). Gastronomie Algérienne. Alger, Ed. Jefal. p. 150
  5. ^ Cite error: The named reference Gil Marks was invoked but never defined (see the help page).
  6. ^ "TAJIK-PASTILLA BÔNOISE PIGEONS ET NOIX". Cuisine Bonoîse de Zika (in French). 11 Feb 2020. Retrieved 5 Apr 2023.


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