Moroccan Pastillas - Vegetable and Shrimp
The methodology for making pastilla is the same whether you create vegetarian, poultry or seafood versions. First, prepare the filling, wrap it in the dough and bake until hot. Enjoy!
Equipment
- 1 Frying pan
- 1 Food Processor to grate the carrots and zucchini
Ingredients
- 1/4 lb raw shrimp cleaned, (defrosted if frozen)
- 1/4 cup olive oil to marinate the shrimp
- 1 tsp Red Pepper Flakes
- 2 medium Carrots
- 2 medium Zucchini
- 1 Yellow Onion sliced thin
- 1 package of Phyllo sheets found at most supermarkets
- 2 eggs
- 1/4 lb Unsalted Butter melted
Dry Ingredients for the Filling:
- 1 tsp Dried Ginger
- 1 tsp Cinnamon
- 1 tsp Paprika
- 2 tsp Salt
- 1 tsp Black pepper
- 1 tsp Coriander
- 1 tsp Garlic Powder
- 1 pinch saffron
- 2 tsp Cumin
- 2 tsp Dried Parsley or 1 tbsp fresh, chopped
- 1/2 lemon for juice
To Finish:
- 6 oz Toasted Almond Slices
- 2 tbsp Cinnamon
- 2 tbsp powdered sugar
Instructions
- Marinate the ½ pound of shrimp with olive oil and red pepper flakes for one hour.
- Mix all dry ingredients for the filling in a bowl and whisk together and set aside.
- Saute the onion slices until translucent and set aside.
- Grate zucchini and carrots and cook on medium/low heat and add the onions to the pan.
- Sprinkle the dry spice mixture over the grated, cooking vegetables, add the lemon juice and allow to cook for about 10 minutes (until some of the moisture from the zucchini and carrots is cooked off).
- Let the mixture cool for 15 minutes.
- Whip 2 eggs with a fork for 30 seconds and add to the cooled mixture. Mix well.
- Place a mound (3 oz) of the filling on a ½ sheet of phyllo dough. Brush the inside dough sheet with butter and fold over the top of the filling. Flip this on to a new sheet of phyllo, paint the sheet with butter and fold towards the center. Repeat this process 4 more times and place in ramekins.
- For the shrimp version, add 2 medium uncooked shrimp (cut in half lengthwise) to each pastilla.
- Bake for 20 minutes at 400 degrees Fahrenheit (200.
- Sprinkle each pastilla with powdered sugar, cinnamon and top with toasted almonds!
Notes
Note: Phyllo (or filo) dough works well for this recipe. The traditional pastry in Morocco is called warka, and it is a highlight of our culinary tours to see the dough made by specialists with quick hands.
Tried this recipe?Let us know how it was!