Moroccan Pastilla

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Moroccan Pastilla

A combination of seafood and crispy dough that will satisfy the taste buds of those who try it making them travel with each bite to the beautiful Arab Maghreb.

  • Preparation time
  • Preparation time

    60 minute
  • cooking time
  • Cooking time

    20 minute
  • Preparation time
  • Difficulty

    Medium
  • cooking time
  • Serving

    12 People
  • Goody kitchen

Ingredients


1 onion, sliced “wings”
¼ cup of olive oil
3 garlic cloves, minced
2 large cups of mixed vegetables
¼  kilo of shrimps
¼  kilo of squid
1 tsp of mixed spices
½  tsp cumin
½  tsp paprika
Salt to taste
¼ tsp red pepper, ground
3 tbsps tomato sauce
250 gm of Chinese vermicelli
2 cans of Goody Tuna Tenderina
Pastilla leaf, if needed
½ cup of butter
1 tbsp sugar powder for garnish
1 tbsp cinnamon, ground

 

Method

1.In a large pot over the heat, put the onion with olive oil until it slightly wilts, stir in the garlic then fry them together until they become golden.Add mixed vegetables, shrimps, squid, mixed spices, cumin, paprika, salt, pepper and tomato sauce to the onion and garlic, simmer the ingredients over low heat for until they are done.Put the Chinese vermicelli in a pot containing cold water for 5 minutes or until it softens, cut them with scissors then add them to the shrimps and squid 10 minutes before they are done.Remove the pot from the heat then the tuna to the mixture, stir well.
2.Using a very small bowl, put 3 layers of pastilla dough so that the dough is about double the size of the bowl’s diameter, taking into account that you will grease every layer with butter before placing the next layer.
3.    Place the filling and the vegetables in the middle of the dough; close the dough by combining the edges of the pastilla layers over the filling, grease with butter.
4.    Flip the pastilla in a baking sheet then repeat the process until you are finished from making all the pastilla patties, bake in the oven over medium heat until they become golden.Sprinkle a little sugar powder and cinnamon over the top of the pastilla, serve hot.
•    Smart Idea: You can replace the pastilla leaves with ready-made sambousek dough flakes.