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Fish Pastilla
Marrakech — Mother recipe · ar de en es fr it ja pt ru zh
A delicious fish pastilla, a traditional Moroccan appetizer, rich in flavorful ingredients and crispy layers of filo.
📷 Vassia Atanassova - Spiritia — CC BY-SA 4.0 (Wikimedia Commons)
⏱️ 30 min prep + 15 min cottura · 4 porzioni · media
Ingredients
- 400 g of swordfish, sliced
- 200 g of filo pastry
- 100 g of crushed almonds
- 50 g of sugar
- 100 g of pull sugar
- 2 eggs
- 1 tablespoon of saffron
- 1 tablespoon of olive oil
- Salt and pepper to taste
- 100 g of feta cheese, cubed
- 1 onion, chopped
- 2 garlic cloves, chopped
Method
- In a pan, sauté the onion and garlic in olive oil. Add the fish and cook over medium heat for 5-7 minutes until cooked.
- Meanwhile, mix the eggs, sugar, saffron, and a splash of water.
- Place a strip of filo on a work surface. Spread a layer of fish sauce over the filo, add feta cheese and crushed almonds. Repeat with other layers of filo.
- Cook the pastilla in a pan with olive oil until golden brown.
- Serve hot, garnished with pull sugar.
- Flavorful and crispy, the fish pastilla is a perfect appetizer to celebrate.
The story
Pastilla is a traditional Moroccan dish dating back to medieval times, originally served to celebrate special occasions. In Marrakech, this fish version is particularly appreciated for its flavorful ingredients.
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