Pastilla Andalus Dish

Pastilla is a ordinary dish from the Maghreb, made of a kind of laminated ("leaf" which is referred to as ouarka, shut to that of brik), with onion, pigeon (or chicken, guinea fowl, or more recently, seafood), parsley, coriander, boiled egg and almonds, a combination of candy and salty, flavored with cinnamon. It is frequently served at parties, simply before the foremost direction 

The term "pastilla" is a phrase of Spanish origin, derived from the pastel time period ("cake" or "pie" in French). It was at some stage in the fall of Al-Andalus in 1492 that the Moorish refugees brought with them, in North Africa, a multitude of recipes such as pastilla. Pigeon and almond pastilla is regularly referred to as a recipe from Al-Andalus. She makes use of subtle fowl such as pigeon, quail, partridge and the dove. 

In Morocco, pastilla is one of the most popular dishes. Whether as a starter or as a dessert, pastilla is a ordinary dish and is in most cases served at Moroccan receptions or weddings. There are a number of variants.