Ingredients
- Pastilla:
- 1 tbsp. teaspoon ground cinnamon
- 10 round brick sheets
- 3 tbsp. tablespoons of melted butter or clarified butter
- Icing sugar and cinnamon for finishing
- Aromatic blend:
- 3 tbsp. tablespoons of toasted almond sticks + 3 tbsp. tablespoons of toasted pine nuts
- 5 medjool dates, pitted and chopped
- 1/2 cup(s) chopped coriander
- For the stuffing:
- 1 tbsp. tablespoon of olive oil, 1 tbsp. tablespoon of butter
- 500g minced lamb, 1 chopped onion
- 1 pinch of ground cumin,
- Harissa, to taste, 2 beaten eggs
- Salt and freshly ground pepper, to taste
Preparation
In a large skillet, over medium-high heat, heat the oil and butter and brown the lamb, onion, cumin and cinnamon for 8 to 10 minutes.
Degrease the pan a little and add the tomato paste. Let reduce for 2 to 3 minutes, add salt, pepper and add the harissa and beaten eggs while mixing. As soon as the eggs begin to coagulate, transfer the mixture to a large bowl and let cool.
Combine all the ingredients of the aromatic mixture and incorporate them into the minced meat preparation.
Butter a 23 cm pie plate. Line it with 6 to 7 sheets of pastry previously buttered with a brush, making them overlap. Let the leaves stick out of the dish.
Fill the inside with the minced meat mixture then fold the leaves on top.
Butter the rest of the leaves and place them on top, taking care to fold them on the sides, under the others. Bake for 35 to 40 minutes. Remove from the oven, sprinkle the pastilla with icing sugar and cinnamon
source: la-cuisine-marocaine.com
