📝 About This Recipe
A stunning masterpiece of Moroccan street food and celebration culture, this savory Pastilla trades the traditional pigeon for succulent spiced minced meat and delicate glass noodles. Encased in layers of buttery, shatteringly crisp warqa pastry, the filling is a fragrant symphony of cumin, paprika, and fresh herbs. It is a sophisticated balance of textures—crunchy on the outside and tender within—perfect for those who love the bold, earthy flavors of the Maghreb.
🥗 Ingredients
The Meat Filling
- 500 grams Ground Beef or Lamb (lean or 15% fat for moisture)
- 2 Yellow Onion (large, very finely diced)
- 3 cloves Garlic (minced)
- 2 tablespoons Olive Oil
The Spices and Aromatics
- 1 tablespoon Ground Cumin
- 1 tablespoon Smoked Paprika (gives a deep, earthy color)
- 1 teaspoon Ginger Powder
- 1 teaspoon Harissa Paste (optional, for a subtle kick)
- 1/2 cup Fresh Parsley (finely chopped)
- 1/2 cup Fresh Cilantro (finely chopped)
- to taste Salt and Black Pepper
The Vermicelli and Texture
- 100 grams Chinese Rice Vermicelli (dry weight)
- 1/2 Preserved Lemon (pulp removed, rind finely chopped)
- 1/2 cup Green Olives (pitted and sliced into rings)
Assembly and Pastry
- 12-15 sheets Warqa or Phyllo Dough (keep covered with a damp cloth)
- 150 grams Unsalted Butter (melted and clarified if possible)
- 1 Egg Yolk (beaten, used as 'glue' for the pastry)
👨🍳 Instructions
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1
Place the dry vermicelli in a large bowl and cover with boiling water. Let it soak for 5-7 minutes until soft, then drain thoroughly and use kitchen shears to snip the noodles into 2-inch strands.
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2
In a large skillet over medium heat, add the olive oil and sauté the finely diced onions until translucent and slightly golden, about 8 minutes.
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3
Add the minced meat to the skillet, breaking it up with a wooden spoon. Cook until browned and no longer pink.
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4
Stir in the garlic, cumin, paprika, ginger, salt, pepper, and harissa. Cook for another 3 minutes to allow the spices to bloom and coat the meat.
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5
Add the chopped preserved lemon, sliced olives, parsley, and cilantro. Mix well and cook for 2 minutes to meld the flavors.
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6
Fold the prepared vermicelli into the meat mixture. Stir constantly for 2-3 minutes so the noodles absorb the juices and spices. Remove from heat and let the filling cool completely (this prevents the pastry from getting soggy).
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7
Preheat your oven to 375°F (190°C) and generously brush a circular baking tin (about 12 inches) with melted butter.
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8
Layer 5 sheets of warqa or phyllo in the pan in a fan-like pattern, overlapping them in the center with the edges hanging over the sides of the pan. Brush each sheet liberally with melted butter as you go.
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9
Place two more sheets in the center to reinforce the base. Spread the cooled meat and vermicelli filling evenly over the pastry.
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10
Fold the overhanging edges of the pastry back over the filling. Brush the edges with the beaten egg yolk to act as a sealer.
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11
Place 3-4 more sheets on top to close the Pastilla, tucking the edges down the sides of the pan (like tucking in a bedsheet) to create a smooth, rounded top. Brush the top generously with the remaining butter.
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12
Bake for 25-30 minutes, or until the Pastilla is a deep golden brown and the pastry feels crisp to the touch.
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13
Carefully slide the Pastilla onto a serving plate. Allow it to rest for 5 minutes before slicing so the filling sets slightly.
💡 Chef's Tips
Ensure the filling is completely cool before assembling, otherwise the steam will tear the delicate pastry. If using phyllo instead of traditional warqa, use double the layers as phyllo is much thinner. For an extra crunch, you can add a handful of toasted slivered almonds to the meat mixture. Do not skimp on the butter; it is the secret to the golden, flaky 'shatter' effect of the crust. Use a toothpick to prick a few small holes in the top before baking to allow steam to escape.
🍽️ Serving Suggestions
Serve hot with a side of fresh Moroccan Carrot Salad with lemon and cumin. Pair with a glass of hot Moroccan Mint Tea to cut through the richness of the pastry. A dollop of plain Greek yogurt or labneh on the side provides a cooling contrast. Serve as a centerpiece for a dinner party, sliced into wedges like a savory cake. Accompany with a bowl of Harira soup for a full traditional feast.