Jawhara, pastilla au lait — Fez, Morocco

Jawhara, pastilla au lait — Fez, Morocco

Fez, Morocco

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This version belongs to the family Pastilla, which holds 3 versions placed elsewhere. None is presented as the original.

Jawhara, "the jewel", is Fez's sweet pastilla. Nothing to do with the pigeon pie: here, discs of warqa are fried until golden and crisp, then stacked at the last moment with a smooth milk cream thickened with cornflour and flavoured with orange blossom water, and toasted almonds crushed with sugar. Assembly happens at the table, just before serving, so the sheets stay crisp. It's the dessert for the end of festive meals, light despite appearances.

Preparation

  1. 01

    Cut the sheets into discs, fry them one at a time until coloured, and drain on paper.

  2. 02

    Mix the cornflour with a little cold milk, heat the rest of the milk with the sugar, pour in the cornflour mixture and cook, stirring, until thickened. Flavour with orange blossom water and let cool slightly.

  3. 03

    Mix the almonds with 2 spoonfuls of sugar and the cinnamon.

  4. 04

    Just before serving, alternate layers of sheets, cream and almonds. Finish with almonds and icing sugar.

Where this version sits

A single, final coordinate: Fez, Morocco. Another version of the same dish, elsewhere, gets its own point.

Photo: Cuisine marocaine — CC BY 4.0

Other versions of Pastilla

Pastilla — , which holds 3 versions placed elsewhere. None is presented as the original.

More recipes from Morocco

All recipes from Morocco