One of the most important dishes in Moroccan cuisine, a classic in important ceremonies and celebrations. The recipe uses red meat (which was once eaten only on special occasions) combined with the unmistakable flavors of this part of the Mediterranean: ginger, saffron, coriander and harissa.
Ingredients for 4 portions
- Beef (minced) 400 g
- Onion 250 g
- Garlic 30 g
- Chicken broth 500 g
- Saffron 0,15 g
- Ginger powder 0,8 g
- Chopped bay leaves 4
- Black pepper 0,5 g
- Lemon (crushed peel) 30 g
- Harissa 30 g
- Fresh coriander 5 g
- Phyllo dough 320 g
- Icing sugar 10 g
- Milk 10 g
- Long peppers (various colors) 850 g
- Olive oil 40 g
- Fresh mint 20 g
Preparation
For the pastilla:
Finely chop the onion and 10 g of garlic.
Heat 10 g of extra-virgin olive oil in a large, heavy saucepan, add all the spices except saffron and harissa, and brown them.
Sauté the ground meat with the spices, then remove the meat and add the onion and garlic, cooking them until translucent.
Add the sautéed meat and preserved lemon back to the vegetables and cook for a couple of minutes.
When all the ingredients are cooked, add the chicken broth and saffron and let it simmer.
Wait until all the liquid has evaporated, then let the preparation cool.
Mix milk with 5 g of extra virgin olive oil.
In an oven dish, begin arranging the layers of phyllo dough, brushing each layer with the milk mixture.
Fill the pastilla with the meat mixture, close it by folding the edges of the pastry towards the center, then bake it in a 160° C oven for 25-30 minutes.
When ready, sprinkle the surface with powdered sugar.
For the peppers:
Preheat the oven to 225 degrees F.
Wash the peppers, arrange them on a baking sheet, and bake them for 20 minutes; do not worry if they turn dark.
When they are cooked, cover the plate with aluminum foil and let them cool.
Peel the peppers, remove the seeds, and cut them into strips.
Season the peppers with 20 g garlic, the remaining extra virgin olive oil and finely chopped fresh mint.
Remove the garlic before serving.
To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.
Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.