Pastilla is an iconic Moroccan dish, blending sweet and savory flavors. Here’s a traditional recipe made with brick pastry, chicken, almonds, and spices.

1. Prepare the stuffing
   • Heat the oil and butter in a large skillet. Sauté the onion and garlic until translucent.
   • Add the chopped chicken, spices (turmeric, ginger, cinnamon, salt, pepper), and coriander/parsley. Mix well and cook over low heat for 20-25 minutes.
   • Once the chicken is cooked, remove it and crumble it. Set aside.
   • In the same skillet, add the beaten eggs and mix until slightly creamy. Set aside.
2. Prepare the caramelized almonds
   • Fry the almonds in a little oil until golden brown. Drain them.
   • Roughly blend them with the icing sugar and orange blossom water.
3. Assembling the pastilla
   • Preheat the oven to 180°C (350°F).
   • Butter a round baking pan (or baking sheet).
   • Arrange 4 sheets of brick pastry, overlapping them to cover the entire pan, leaving the edges hanging over the edges. Brush them with melted butter.
   • Spread half of the chicken mixture over the pastry, add half of the almonds, then the remaining chicken, and finally the remaining almonds.
   • Fold the brick pastry sheets over the filling and place two additional sheets on top to seal. Seal with egg yolk.
   • Brush with melted butter and bake for 25-30 minutes, until the pastilla is golden brown and crispy.
4. Finishing and Serving
   • Sprinkle with icing sugar and cinnamon before serving.
   • Enjoy hot with mint tea!