Pastilla is a pastry made of filo dough filled with meat and spices that comes to us from Moroccan cuisine. Chef Aviv Moshe shared with us his excellent pastilla recipe, which can be found at "The Episari", the chef's deli in the Piano Center complex in Netanya.
The recipe consists of four stages of preparation: preparing a deconstructed meat dish for filling, preparing sweet potato cream and adding it to the filling, preparing the pastilla and decorating the dish.
Recipe for pastilla by Chef Aviv Moshe
Ingredients
Recipe for 2-3 pasties
2 filo leaves olive
oil for brushing
For the decomposed meat -1 onion 1 carrot 1 leek
2 kilo meat asado
spices -
100/100 teaspoon cinnamon 100 g chopped dried figs 3 g chopped prunes
4 g chopped dried apricots 3/4 cup chopped onion
<>
/<> teaspoon cumin
<>/<> teaspoon black
pepper Salt
<>/<> cup chopped
parsley
<>/<> cup silan
For the sweet potato cream -
1 sweet potato or 2 medium sweet potatoes
For decoration -
powdered sugar
pistachios
A little raw tahini
A little silan
Method of preparation
The deconstructed meat -
place the asado chunks in a hot saucepan with a little oil and sear nicely on each side until closed. Remove from pot to utensil. In the same pot of heaven: white onion chopped into cubes, carrots chopped into cubes, chopped leeks - burn until golden, return the meat. Add vegetable broth until the meat is covered and cook for three hours until soft.
Disassemble the meat and add the spices to it.
Sweet potato cream -
Bake whole sweet potatoes on coarse salt until caramelized and empty the contents.
Mix together with the meat.
Preparation of the pastilla -
take the filo leaves, brush them with olive oil.
Arrange them on top of a cake ring (diameter 16 cm).
Put the meat in.
Fold the filo leaves to create a "pastilla cake".
Place in the oven at 180 degrees Celsius for about 10 minutes until browned.
For decoration -
sprinkle the powdered sugar and pistachios on top and drizzle a little raw tahini and silan.
Enjoy!
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