Pastilla
Fes, Morocco
This masterfully crafted pastry layers paper-thin warqa dough with a savory spiced chicken filling, roasted almonds, and eggs. It is baked to a golden crisp and dusted with cinnamon and powdered sugar for a striking sweet-and-savory contrast.
Why locals eat it
Historically linked to Moorish Spain and refined in the imperial kitchens of Morocco, this complex dish is often served at weddings and prestigious feasts. Its exact origin remains a source of friendly debate among culinary historians of North Africa.
Local tip
Eat it hot out of the oven when the contrast between the crispy, shattered pastry layers and the moist filling is most dramatic.
Typically made with
warqa pastry, chicken, almonds, eggs, onions, cinnamon, powdered sugar, saffron. Recipes vary — always check with the vendor if you have allergies.