Pastilla, which may be alternately called Bastilla, Bstilla, or Bsteeya, is an interesting North African dish, particularly favored in Moroccan cuisine, that combines the flavors and textures of savory meat, crunchy pastry and sweet spices. Though the traditional dish in Morocco or other parts of Northern Africa may be made with squab or pigeon meat, in the US, you’re likely to see chicken substituted instead. The chicken is cooked and shredded and may be combined with toasted and ground almonds.

The thing that makes pastilla unusual, is that the meat and other ingredients are then formed into a pastry made with filo dough. In Moroccan restaurants, pastilla is typically one of the offerings, and when the restaurants serve in the traditional manner, where hands instead of silverware are used, a large pastilla is served to the guests, who then break off pieces with their hands. Pastilla is usually topped with cinnamon and powdered sugar, creating an unusual but delicious taste, and making it quite different from European meat pies and pasties.

Answered by Deepthi , an ibibo Master, at 10:57 AM on January 08, 2009