Ingredients with Measurements:
- 1 lb ground lamb
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp ground black pepper
- 1/2 tsp salt
- 1/2 cup chopped prunes
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
- 1/4 cup toasted slivered almonds
- 8 sheets phyllo pastry
- 1/2 cup melted butter
- Powdered sugar for dusting
Special equipment needed:
- Baking sheet
- Pastry brush
- Food processor
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet over medium-high heat, cook the ground lamb until browned and cooked through, about 8-10 minutes.
3. Add the chopped onion and garlic to the skillet and cook until softened, about 5 minutes.
4. Add the ground cinnamon, ginger, cumin, coriander, black pepper, and salt to the skillet and cook for 1-2 minutes until fragrant.
5. Stir in the chopped prunes, parsley, cilantro, and toasted slivered almonds.
6. Remove from heat and let cool.
7. Lay out one sheet of phyllo pastry and brush with melted butter.
8. Repeat with 3 more sheets of phyllo pastry, brushing each layer with melted butter.
9. Spread the lamb and prune mixture over the phyllo pastry.
10. Lay out 4 more sheets of phyllo pastry, brushing each layer with melted butter.
11. Place the 4 sheets of phyllo pastry on top of the lamb and prune mixture.
12. Brush the top layer with melted butter.
13. Bake in the preheated oven for 25-30 minutes, until golden brown.
14. Remove from the oven and let cool for a few minutes.
15. Dust with powdered sugar before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 40 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- Serves 4-6 people
Nutritional information:
- Calories: 450
- Fat: 28g
- Carbohydrates: 30g
- Protein: 20g
Substitutions for ingredients:
- Ground beef or ground chicken can be substituted for ground lamb.
- Dried apricots or figs can be substituted for prunes.
- Walnuts or pecans can be substituted for almonds.
Variations:
- Add 1/2 cup of raisins to the lamb and prune mixture for extra sweetness.
- Top with a dollop of Greek yogurt or sour cream before serving.
Tips and tricks:
- Make sure to brush each layer of phyllo pastry with melted butter to prevent it from drying out and cracking.
- Let the pastilla cool for a few minutes before dusting with powdered sugar to prevent it from melting.
Storage instructions:
- Store leftover pastilla in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Preheat the oven to 350°F.
- Place the pastilla on a baking sheet and bake for 10-15 minutes, until heated through.
Presentation ideas:
- Serve the pastilla on a large platter and garnish with fresh parsley and cilantro.
Garnishes:
- Fresh parsley and cilantro
Pairings:
- Serve with a side of couscous or a green salad.
Suggested side dishes:
- Couscous
- Green salad
Troubleshooting advice:
- If the phyllo pastry cracks, simply patch it up with a little melted butter and continue layering.
Food safety advice:
- Make sure to cook the ground lamb to an internal temperature of 160°F to ensure it is fully cooked.
Food history:
- Pastilla is a traditional Moroccan dish that is typically made with pigeon or chicken.
Flavor profiles:
- Sweet and savory with a hint of spice.
Serving suggestions:
- Serve as a main dish for dinner or as an appetizer for a party.
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Region: Moroccan