Pastilla aux fruits de mer — Tetouan, Morocco

Pastilla aux fruits de mer — Tetouan, Morocco

Tetouan, Morocco

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

On the Mediterranean coast, pastilla has changed its filling. In Tetouan, an Andalusian city if ever there was one, it has gone maritime: rice vermicelli, shrimp, squid, and pieces of white fish sautéed in a cilantro-and-lemon chermoula, with mushrooms and sometimes peppers, all enclosed in buttered warqa sheets and baked until the crust cracks. No sugar or cinnamon here: seafood pastilla is frankly savory, spiked with chili and preserved lemon. It is served as a wedding starter, cut into portions.

Preparation

  1. 01

    Prepare the chermoula: garlic, herbs, cumin, paprika, chili powder, lemon, oil, salt. Sauté the shrimp, squid, and fish separately in it for 3 minutes each. Set aside.

  2. 02

    Sauté the mushrooms. Soak the vermicelli in hot water for 5 minutes, drain, cut with scissors, and mix with the seafood, mushrooms, and preserved lemon.

  3. 03

    Butter a mold, line it with warqa sheets, letting them overhang, fill, and close with the remaining sheets, brushing with butter.

  4. 04

    Bake for 30 minutes at 190°C (375°F) until the crust is golden. Serve hot with lemon wedges.

Where this version sits

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

Photo: AmelGhouila — CC BY-SA 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