✧ A Culinary Legacy from Fes
Born in the imperial city of Fes, Pastilla (also called bastilla or bisteeya) is traditionally made with pigeon or chicken, slow-cooked with saffron, cinnamon, almonds, and herbs, then encased in warqa, a paper-thin pastry similar to phyllo.
This unexpected mix of sweet and savory reflects Morocco’s unique ability to blend Arab, Andalusian, Berber, and French influences into something that is entirely its own. Pastilla is often served at weddings and special feasts — a symbol of hospitality and refined taste.
✧ A Harmony of Contrasts
The first bite is always a surprise. Flaky pastry gives way to tender meat, warm spices, and a soft crunch of toasted almonds. Then comes the sweetness — subtle, never overwhelming — just enough to remind you that in Morocco, contrast is art.
The magic lies in balance: cinnamon and saffron, sugar and salt, crisp and tender. It’s a dish of opposites that somehow feels effortless.
✧ Where to Taste the Real Pastilla
You’ll find Pastilla across Morocco, from elegant riad dining rooms to street-side feasts during Ramadan. While the traditional version features poultry, seafood pastilla has also become a coastal favorite, filled with shrimp, calamari, and fish.
Some of the best renditions can be found in:
- Fes: Traditional homes and palace-style restaurants
- Marrakech: Fine dining in riads and medina hideaways
- Rabat & Casablanca: Elegant modern takes with gourmet flair
✦ Travel Tips:
- Order it as a starter or main, but always fresh.
- Try seafood pastilla if you’re near the coast.
- Pair it with Moroccan mint tea or a dry local white wine.
Pastilla is Morocco in a bite — a blend of old traditions, refined craftsmanship, and unforgettable flavor.
Once tasted, never forgotten.