North African pie made from meat and layered pastry dough
This article is about the North African meat pie. For the Philippine milk-based confectionery, see Pastillas. For Russian fruit confectionery, see Pastila.
"Bastilla" redirects here. For the genus of moths, see Bastilla (moth).
Pastilla, North African pie
Alternative names
Bastilla, Basṭīla, R’zeema, Tajik, Malsouka
Type
Meat pie
Region or state
Maghreb
Associated cuisine
Morocco
Algeria
Tunisia
Main ingredients
Warka dough, broth, spices; squab, chicken, fish or offal
Media: Pastilla, North African pie
Pastilla (Arabic: بسطيلة, romanized: basṭīla, also called North African pie) is a meat or seafood pie in Maghrebi cuisine made with warqa dough (ورقة), which is similar to filo. It is a specialty of Morocco, Algeria,[1][a][3][4] and Tunisia, where its variation is known as malsouka.[5]: 1190 [6] It has more recently been spread by emigrants to France, Israel, and North America.
Poultry pastilla ornately dusted with powdered sugar and cinnamon.
^Cite error: The named reference Albala2011 was invoked but never defined (see the help page).
^Gaul, Anny (2019-11-27). "Bastila and the Archives of Unwritten Things". Maydan. Retrieved 2019-12-13.
^"Migrations" (PDF). www.hommes-et-migrations.fr. Archived from the original (PDF) on 2019-04-12.
^Bouksani, Louisa (1989). Gastronomie Algérienne. Alger, Ed. Jefal. p. 150
^Cite error: The named reference Gil Marks was invoked but never defined (see the help page).
^"TAJIK-PASTILLA BÔNOISE PIGEONS ET NOIX". Cuisine Bonoîse de Zika (in French). 11 Feb 2020. Retrieved 5 Apr 2023.
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