What else can I make with these ingredients?
This recipe may contain allergens
Su Böreği
Hard 1 hr 41 min~280 kcal 5/10
🥧
Moroccan Pastilla
A Moroccan sweet-savory pie layered with spiced chicken, eggy sauce, almonds, cinnamon, and crisp pastry.
Hard⏱️ 2 hr 30 min📖 1 min readServes 8~560 kcal🌍 North African🌍 Full translation
55 min prep 75 min cook 20 min rest
- #For Guests
- #Baked
Keeps the screen on · step-by-step guide · built-in timer
Timeline
Total 2 h 30 min- Prep55 min
- Resting/Marinating20 min
- Cooking1 h 15 min
Ingredients
8 servings
Quick:
For the filling
- 900 gr Chicken thighs
- 2 adet Yellow onions
- 4 adet Eggs
- 1 çay kaşığı(~5 ml) Ginger
- 0.5 çay kaşığı(~2.5 ml) Turmeric
- 0.5 demet Parsley
- 2 yemek kaşığı(~30 ml) Olive oil
- 0.5 çay kaşığı(~2.5 ml) Black pepper
Bademli katman için
- 1 su bardağı(~200 ml) Almonds
- 3 yemek kaşığı(~45 ml) Granulated sugar
- 1.5 çay kaşığı(~7.5 ml) Cinnamon
For the outer layer
- 8 adet Yufka
- 120 gr Butter
General
- 1.5 tatlı kaşığı(~15 ml) Salt
What else can I make with these ingredients?
Instructions
- 1
Soften the onion in olive oil for 7 minutes.
7 min07:00 - 2
Add the chicken thighs, ginger, turmeric, half of the salt, black pepper, and 2 cups of water, then cook for 45 minutes.
45 min45:00 - 3
Shred the chicken and thicken the liquid left in the pot for 10 minutes.
10 min10:00 - 4
Beat the eggs, add them to the thick pot liquid, and stir for 5 minutes into a creamy filling.
5 min05:00 - 5
Toast the almonds for 6 minutes, then crush them coarsely with the sugar and cinnamon.
6 min06:00 - 6
Bring the chicken, egg sauce, and almond layer to room temperature for 20 minutes; brush the yufka with butter, lay them in the mold, and add the cooled fillings.
20 min20:00 - 7
Close the pastilla, brush the top with butter, and bake in a 190°C oven for 28 minutes until browned.
28 min28:00 - 8
Rest the baked pastilla for 8 minutes, then slice.
8 min08:00
💡 Tip: If using thin yufka left from baklava, brush each layer with a little butter; dry sheets break when the pastilla is sliced.
🍽️ Serving suggestion: Decorate the pastilla lightly with powdered sugar and cinnamon, and serve it with mint tea if desired for a guest table.
Good sources
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
- Protein source
- Iron
- Vitamin C
- Vitamin B12
- Folate
Nutrition (per serving)
~560
kcal calories
32
g protein
46
g carbs
28
g fat
Protein 23%Carbs 33%Fat 44%
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
This recipe may contain allergens
- Gluten
- Milk
- Egg
- Tree nuts
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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FAQ
How many servings does Moroccan Pastilla make?
This recipe serves 8.How long does Moroccan Pastilla take?
Prep 55 minutes, cooking 75 minutes, including 20 minutes of passive resting; 150 minutes in total.Is Moroccan Pastilla difficult?
This recipe is rated hard.How many calories does Moroccan Pastilla have?
Approximately 560 kcal per serving. Protein: 32g, carbs: 46g, fat: 28g.Which allergens does Moroccan Pastilla contain?
This recipe contains Gluten, Milk, Egg, Tree nuts. Check it against your dietary needs.Which cuisine does Moroccan Pastilla belong to?
This recipe belongs to North African cuisine.How many ingredients does Moroccan Pastilla need?
This recipe needs 14 ingredients.
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