Comments on: Pastilla

By: Mικρό Οδοιπορικό στο Q8 (part 2) | Χειμωνιάτικη Λιακάδα

Mικρό Οδοιπορικό στο Q8 (part 2) | Χειμωνιάτικη Λιακάδα — Fri, 11 May 2012 15:52:22 +0000

[...] με δική τους τέχνη … και μετά γύρω από τη φωτιά pastiyia κι άλλα μελωμένα γλυκά που αντε να συγκρατησεις το [...]

By: Julie

Julie — Fri, 11 Feb 2011 23:39:00 +0000

I used small phyllo pastry cups and guests LOVED this dish.

By: norecipes

norecipes — Fri, 23 Jul 2010 01:33:55 +0000

I've done the filling ahead of time and frozen which works great, but I've
never tried the whole pastilla. It should work in theory, my only thought is
that the phyllo might dry out/stick together over time. Might be better to
par-bake them once before freezing, then finish them off in the oven when
you want to serve them.

By: mary

mary — Thu, 22 Jul 2010 01:15:52 +0000

have you had any experience with making these ahead of time and freezing?

By: sheba10

sheba10 — Sat, 05 Jun 2010 15:41:33 +0000

pastilla is my favourite I had this delicios dish in morocco
try it you will love it

By: Morocco « secretcookingblog

Morocco « secretcookingblog — Sun, 04 Apr 2010 14:42:39 +0000

[...] delicious taste, PPLMguy kindly agreed to help make pastilla with me in February. PPLMguy found a recipe online that he liked of pastilla. We gathered together the ingredients, which were numerous, [...]

By: Michelle (Taste As You Go)

Michelle (Taste As You Go) — Mon, 03 Aug 2009 11:22:30 +0000

You’re right, when I first looked at the photos, I thought I would be reading about a delicate little dessert pastry. But these sound delicious!

By: Michelle @ Taste As You Go

Michelle @ Taste As You Go — Mon, 03 Aug 2009 11:22:00 +0000

You’re right, when I first looked at the photos, I thought I would be reading about a delicate little dessert pastry. But these sound delicious!

By: Sophie

Sophie — Wed, 15 Jul 2009 23:16:26 +0000

This is really beautiful–your entire blog is . I love a sweet and savory treat, I bet this made the house smell amazing!

Thanks for stopping by my blog!

By: Sophie

Sophie — Wed, 15 Jul 2009 23:16:00 +0000

This is really beautiful–your entire blog is . I love a sweet and savory treat, I bet this made the house smell amazing!

Thanks for stopping by my blog!

By: breadsandroses

breadsandroses — Wed, 15 Jul 2009 22:29:00 +0000

This looks delicious! I was thrilled to see a pastilla recipe when I took a peek at your site for the first time- there’s nothing more delicious to eat in Morocco than a hot pigeon pastilla and this brought back delicious memories. I have to say, I think I might prefer the idea of sliced almonds to the traditional ground ones…I will definitely have to try it this way!

By: breadsandroses

breadsandroses — Wed, 15 Jul 2009 22:29:00 +0000

By: Alex

Alex — Tue, 14 Jul 2009 08:20:53 +0000

Jelly is such a great idea, here’s hoping it takes off over here.

Wonderful looking pastilla. Good job

By: Alex

Alex — Tue, 14 Jul 2009 08:20:00 +0000

Jelly is such a great idea, here’s hoping it takes off over here.

Wonderful looking pastilla. Good job

By: Holly

Holly — Tue, 14 Jul 2009 02:26:53 +0000

Looks great. My husband’s family recipe (he is Moroccan) doesn’t use cardamom, tumeric or cinnamon in the chicken, they do use saffron and they also add cilantro in the eggs.
But I think every families recipe is a little different. My sister inlaw brought a magazine last time she came to visit from Morocco called saveur’s Cuisine Du Maroc. It is in French but has great pictures. I don’t know if you could find it in NYC.