Pastilla
chicken, fish or offal | |
Pastilla (
History
The name of the pie comes from the Spanish word pastilla, meaning either "pill" or "small pastry", with a change of p to b common in Arabic.[7] The historian Anny Gaul attests to recipes that bear "a strong resemblance to the stuffing that goes inside modern-day bastila" in 13th century Andalusi cookbooks, such as ibn Razīn al-Tujībī's فضالة الخوان في طيبات الطعام والألوان fuḍālat al-k̲iwān fī ṭayyibāti ṭ-ṭaʿāmi wa-l-ʾalwāni.[2][8] This recipe, in Gaul's words, calls for "cooking pigeon with cinnamon, almonds, saffron, onion, and eggs, as well as a double-cooking process similar to today's conventional recipe, by which the ingredients are first cooked in a pot and then finished in the oven."[9]
The historian Idriss Bouhlila lists the dish as one of the
According to Ken Albala, the basic concept of the pastilla was likely brought to Morocco by Muslims who left al-Andalus in the 16th century or earlier because there had been considerable traffic with Morocco since Muslim conquest of the Iberian Peninsula in the seventh century.[12]
According to the historian of Jewish food, Gil Marks, pastilla was brought to Morocco by Sephardic Jews and, after filo reached the Maghreb in the Ottoman era, cooks substituted it for Andalusi-style pastry. Sephardim continued to pronounce the name with "p", while Arabic speakers substituted a "b".[5]: 1385
In Morocco, pastilla is generally served as a starter at the beginning of special meals,[13] and in one of two forms: one with poultry and one with seafood.[14] In Algeria, pastilla is usually made with chicken or with pigeon.[15][1]
Poultry pastilla
Poultry pastilla was traditionally made of
Blanched almonds are fried in oil, then crushed finely and mixed with powdered sugar and cinnamon. In a round baking pan, several pieces of the thin werqa are layered, each brushed with melted butter, and overhanging the edge of the pan. The cook adds the egg mixture, places another buttered sheet of dough over it, adds the shredded meat, also covered with a sheet of dough, and then the almond mixture is added. The overlapping pieces of dough are folded over the filling, and another 2 pieces of buttered dough are added and tucked in around the edges of the pie. The pie is baked until heated through, and the layers of dough are brown. Powdered sugar and cinnamon are sprinkled over the top before serving hot.[17]
Seafood pastilla
Seafood pastilla (
Whereas poultry pastilla is dusted with powdered sugar and cinnamon, seafood pastilla is usually dressed with a light sprinkle of shredded cheese and a few slices of lemon. This version of pastilla is often served at Moroccan weddings.[18]
Pastilla with milk
Sephardic Jewish version
Among Moroccan Jews, pastilla is made with olive oil or margarine rather than butter to follow the laws of kashrut, which specifically prohibit eating dairy products and meat together.
An increasingly popular variant makes individual pastries rather than large pies.[20]
See also
- Moroccan cuisine
- Algerian cuisine
- List of Moroccan dishes
- List of Middle Eastern dishes
- List of pies, tarts and flans
- Andalusian cuisine
- Sephardic Jewish cuisine
- Berber cuisine
- Pigeon pie
References
Footnotes
- ^ I was especially interested in Tetouani baqlawa, a pastry typically associated with the eastern Mediterranean, not the west. The baqlawa we sampled was shaped in a spiral, unlike the diamond-shaped version I was more familiar with from Levantine food. But its texture and flavors––thin buttered layers of crisp papery pastry that crunch around sweet fillings with honeyed nuts––were unmistakable. Instead of the pistachios common in eastern baqlawa, El Mofaddal's version was topped with toasted slivered almonds. Was baqlawa the vehicle that had introduced phyllo dough to Morocco? [...] There is a strong argument for the Turkic origin of phyllo pastry, and the technique of shaping buttered layers of it around sweet and nut-based fillings was likely developed in the imperial kitchens of Istanbul. So my next step was to find a likely trajectory that phyllo dough might have taken from Ottoman lands to the kitchens of northern Morocco. [...] It so happened that one of Dr. Bejjit's colleagues, historian Idriss Bouhlila, had recently published a book about the migration of Algerians to Tetouan in the nineteenth/thirteenth century. His work explains how waves of Algerians migrated to Tetouan fleeing the violence of the 1830 French invasion. It includes a chapter that traces the influences of Ottoman Algerians on the city's cultural and social life. Turkish language and culture infused northern Morocco with new words, sartorial items, and consumption habits––including the custom of drinking coffee and a number of foods, especially sweets like baqlawa. While Bouhlila acknowledges that most Tetouanis consider bastila to be Andalusi, he suggests that the word itself is of Turkish origin and arrived with the Algerians." [...] "Bouhlila's study corroborated the theory that the paper-thin ouarka used to make bastila, as well as the name of the dish itself, were introduced to Morocco by way of Tetouani cuisine sometime after 1830."[2]
Citations
- ^ ISBN 978-0-313-37626-9.
- ^ a b Gaul, Anny (2019-11-27). "Bastila and the Archives of Unwritten Things". Maydan. Retrieved 2019-12-13.
- ^ "Migrations" (PDF). www.hommes-et-migrations.fr. Archived from the original (PDF) on 2019-04-12.
- ^ Bouksani, Louisa (1989). Gastronomie Algérienne. Alger, Ed. Jefal. p. 150
- ^ ISBN 978-0-544-18631-6.
- ^ "TAJIK-PASTILLA BÔNOISE PIGEONS ET NOIX". Cuisine Bonoîse de Zika (in French). 11 Feb 2020. Retrieved 5 Apr 2023.
- ^ Bastilla. Clifford A Wright. 2016
- OCLC 776451991.
- ^ anny (2018-02-25). "seven centuries of bstila". cooking with gaul. Retrieved 2022-02-19.
- ^ a b Idriss Bouhlila. الجزائريون في تطوان خلال القرن 13هـ/19م. pp. 128–129.
إذا كان المجتمع التطواني قد تأثر في حياته اليومية ببعض الألبسة والمصطلحات اللغوية العثمانية، فقد تأثرت المائدة التطوانية - هي أيضا - بأصناف وأطباق جميلة من المأكولات، والحلويات العثمانية الجزائرية. نذكر منها على سبيل المثال: - الباصطيلة: تعد من الأطعمة الفاخرة التي تزخر بها المائدة التطوانية. وهناك من يقول على أنها أندلسية الأصل.
- ^ Gaul, Anny (2019-11-27). "Bastila and the Archives of Unwritten Things". Maydan. Retrieved 2022-02-19.
There is a strong argument for the Turkic origin of phyllo pastry" ... "His work explains how waves of Algerians migrated to Tetouan fleeing the violence of the 1830 French invasion."..."While Bouhlila acknowledges that most Tetouanis consider bastila to be Andalusi, he suggests that the word itself is of Turkish origin and arrived with the Algerians." ... "Bouhlila's study corroborated the theory [of Zette Guinaudeau] that the paper-thin ouarka used to make bastila, as well as the name of the dish itself, were introduced to Morocco by way of Tetouani cuisine sometime after 1830.
- ISBN 978-0-313-37627-6.
- ISBN 978-0-307-92832-0.
- ISBN 978-1-4422-6804-3.
- ISBN 978-0-911974-07-2.
- ^ "Pastilla Recipe - Bastilla Recipe - Delicious Techniques". norecipes.com. 12 July 2009.
- ^ Abitbol, Vera (2016-11-17). "Pastilla". 196 flavors. Retrieved 2021-03-19.
- ^ "في العرس المغربي: صناديق مبتكرة لتقديم الهدايا وطقوس عريقة". مجلة سيدتي (in Arabic). 2016-09-05. Retrieved 2020-02-21.
- ^ "Traditional Moroccan Food | Moroccanzest". Moroccanzest. 2018-07-28. Retrieved 2018-11-05.
- ^ Solomonov, Michael (2016). Zahav: A World of Israeli Cuisine. HMH.