Hello dear! Moroccan gastronomy is characterized by having a great diversity of flavors and joining exotic flavors. This is due to the merger between the culture of northern Africa, Arabic and partly the Mediterranean .
And we wanted to tell them that because, it is so special that their recipes are not massive worldwide but it is worth trying. Then today's recipe of Pastela Moruna or Marroqui de Chicken is a good way to go into this world of flavors.
As we always tell them: Try, Degusten, experience, know ... they will not regret.
Content table
Data on pastela
La Pastela is an emblematic dish of Morocco's kitchen sweet and salty flavors in an exquisite and unique mixture.
What is this traditional Moroccan delicacy?
This traditional delicacy has been an integral part of the Moroccan culinary culture for centuries and remains a delicious option for those who wish to experience the richness of the flavors of Morocco.
In its original version, he used to prepare with dovecares, considered a delicacy in the ancient Morocco.
However, over the years, the recipe has evolved and variants have been developed with other types of meat , such as lamb, turkey and chicken , to adapt to tastes and availability of ingredients.
Pastelas are typical culinary preparations of Morocco that have become a real symbol of their gastronomy.
The Moruna paste , the Moroccan paste and the chicken paste are three variants that offer a unique gastronomic experience, with a balance between sweet and salty flavors that are truly irresistible.
La Pastela and its multiple options
La Pastela Moruna , also called " Bastela " or " Lamb Pastela ", is one of the most iconic types. It is a preparation that combines sweet and salty flavors in a delicious puff pastry cake stuffed with lamb, almonds, hard egg and a mixture of spices such as cinnamon and cumin .
Another popular variant is Moroccan pastel , which is often prepared with dove as the main ingredient. This dish is a sample of the Andalusian influence on Moroccan cuisine and combines dove meat with almonds, powdered sugar and cinnamon, all wrapped in puff pastry and baked until obtaining a crunchy texture and an unparalleled flavor.
Chicken paste is a more accessible version of this Moroccan dish, ideal for those who prefer a softer and less exotic option.
Instead of lamb meat or dove, crumbled chicken is used as the main ingredient, along with almonds, egg and spices.
Origin of the pastela
The pastel has its roots in the Andalusian cuisine, which was developed in Al-Andalus, the region of the Iberian Peninsula under Muslim dominance during the Middle Ages. His name derives from the Arabic word " Bastila ," which means " wrapped " or " empanada ", although its form has nothing to do with Arab empanada .
The Moroccan paste , also known as " Bastela " or " Pill ," has deep roots in the history of Morocco's gastronomy . It is believed that this dish originated in the Fez region, in northern Morocco, during the Andalusian era. Its Arab-Spanish influence becomes evident in the combination of ingredients and flavors.
Its history, key ingredients and detailed preparation process make this dish a real culinary treasure that is worth discovering and enjoying in its most authentic and delicious form.
5 data that did not know about pastela in Moroccan culture
- Celebration dish : Moroccan pastel is typically served on special and festive occasions, such as weddings, Eid al-Fitr (the festival that marks the end of Ramadan) and other important family celebrations. Its elaboration is laborious and is considered a sign of generosity and hospitality.
- Contrast of flavors : One of the most distinctive characteristics of Moroccan paste is its balance between sweet and salty flavors. The combination of seasoned meat, roasted almonds, spices and a touch of icing sugar and cinnamon creates a unique taste experience that can be surprising for those who try it for the first time.
- Puff pastry or edge : While traditionally, puff pastry or edge is used to wrap the paste, some regions of Morocco have developed their own mass versions that vary in texture and flavor. The choice of mass can influence the final appearance and texture of the dish.
- Artistic presentation : Moroccan paste is presented with great care and attention to detail. It is often decorated with intricate patterns made with icing and cinnamon sugar, and adorns with whole almonds, which makes it a true work of culinary art.
- Social behavior and label : when eating pastela in Morocco, it is customary to use the right hand and not the left, since the latter is considered impure according to the Islamic tradition. In addition, it is a courtesy gesture to wait for the host to start food before starting eating.
Now, let's see how to prepare this recipe. It is easy! Pay attention and any questions leave it in comments! Bye
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Moruna or Moroccan chicken pastel recipe
Yield : 6 portions
Preparation time : 1 hour 30 minutes
Ingredients
For filling:
- 2 chicken breasts boneless and cut into small pieces.
- 1 large onion
- 2 garlic cloves
- 1 teaspoon of grated fresh ginger.
- 1 teaspoon of cumin powder.
- 1 teaspoon of cinnamon powder.
- 1/2 teaspoon of turmeric powder.
- Salt and pepper to taste.
- Olive oil.
- 1/2 cup of lightly roasted peeled almonds
For assembly and baked:
- 8 sheets of edge mass.
- 4 hard eggs
- Melted butter.
- Impalpable sugar
- Cinnamon powder
Pastela preparation step by step
- In a large pan, heat a little olive oil over medium heat. Save the onion and garlic chopped until golden.
- Add the chicken pieces to the pan and cook until golden brown, add the spices, mix and leave the fire for a few minutes. Then remove and add the almonds. Preheat the oven at 180 ° C.
- In an oven source, place a sheet of edge dough and brush with melted butter. Place another mass sheet on top and brush with butter. Repeat until 4 stacked leaves.
- Place half of the chicken filling on top and then, the slices of hard egg. Cover with the 4 remaining edge sheets, brushing each with melted butter.
- Fold the edges of the mass leaves in to seal and form a rectangular package. Brush the upper part with more melted butter.
- Bake 30-40 minutes or until it is golden and crispy. Remove from the oven and let it cool a little. Sprinkle with icing sugar and cinnamon powder.
