Same concept with some tweeks. The meat seasoned and slow cooked the day before or a few hours before making the pastilla. The crust is made up of thin layers, sort of like layers of crepe. Finally it's topped of with roosted almonds, cinnamon and sugar. Some places will use powdered sugar and make a design with the powdered sugar and cinnamon on top. I typically cover the top in powdered sugar and make a cinnamon and almond palm tree in the middle. Since that's how the chef to taught me how to make pastilla made his.
Oh that does sound yummy. But messy.





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