from Wiktionary, Creative Commons Attribution/Share-Alike License

  • n. A Moroccan meat pie, usually of pigeon


Sorry, no etymologies found.


  • This rich chicken pie, often made with pigeon, is also known as pastilla and is thought to have been brought to Morocco by the Moors returning from Andalusia after the Inquisition.

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  • Main courses collapse in on themselves: tough lumps of duck with a "pastilla" of the leg, which is nothing of the sort.

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  • Finish the day with a dinner in a private room in the Mamounia's excellent restaurant, Le Marocain, feasting on dishes such as pigeon pastilla and couscous with spiced Merquez and sausages, while being serenaded by a Berber troupe.

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  • If you can deal with a mixture of sweet and savory that does NOT involve fruit you can try pastilla.

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  • Is there any easy way to explain the different types of mint? spearmint ....... hierbabuena = plant, menta = flavor, pastilla de menta = candy (listed in one dictionary this way)


  • It is then whipped off, creating a thinner-than-paper pastry, a little like filo, that forms the basis for the classic pastilla: pigeon and almond pie. - Telegraph online, Daily Telegraph and Sunday Telegraph

  • Para pastilla propecia caida del cabello Propecia b b propecia comprar con receta

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  • Many people find over-the-counter products easier to pastilla levitra avoid the chronicle sexual unknown.

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  • Duck: Sortun's duck dish took inspiration from the Moroccan pastilla, a traditional sweet-and-savory pie.

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  • You can read more about Chef Solomonov pastilla ($13) and I had been anxiously awaiting this dish for weeks; indeed, it was the main reason for my visit to Zahav.

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  • "It seems that what they were aiming for was a juxtaposition of the piquant with sweet fruits, nuts and sugars, the characteristic feature of many modern Moroccan recipes such as pastilla--a shredded-pigeon pie flavoured with mace, nutmeg, cloves, cinnamon, almonds and saffron, and powdered with icing sugar. If so much about the European Middle Ages seems bewilderingly remote, contemporary Moroccan food, robust and subtle by degrees, broadly unchanged for centuries, offers a hint of our own culinary past."

    --Kate Colquhoun, Taste: The Story of Britain Through Its Cooking (NY: Bloomsbury, 2007), 55

    January 8, 2017