Considered Morocco’s national dish, pastilla (also referred to as bastilla), or savory-sweet pie, is a unique culinary experience. Traditionally made with pigeon, it is now commonly replaced with the more accessible chicken, although variations of the recipe exist across the country.
The shredded cooked meat along with spices and almonds are stuffed inside filo pastry and baked. The pie is then topped with powdered sugar and cinnamon, making it a unique contrast between the savory taste of the meat stuffing and the sweetness of the spiced crust.
While I’ve discovered it’s not to my tastes, it is considered a gastronomic delight by many. When it comes to food, I always take the “When in Rome” policy. Food is culture.