Moroccan Bastilla
Bastilla (also spelled pastilla) is a classic Moroccan savory-sweet pie, traditionally made with layers of flaky warqa pastry filled with a spiced mixture of pigeon or chicken, eggs, and toasted almonds. It is a cornerstone of Moroccan celebratory cuisine, often served at weddings and special occasions, and hails from the culinary traditions of cities like Fez.
🍽️ Nutrition at a glance
This dish is calorie-dense and high in fat and carbohydrates, primarily from the buttery pastry, nuts, and eggs. It provides a good source of protein and several key minerals like iron and magnesium from the almonds and eggs.
Nutrition breakdown
| Calories | 450 kcal |
| Protein | 18 g |
| Carbs | 35 g |
| Fat | 28 g |
| Fiber | 3 g |
| Sugar | 8 g |
| Sodium | 380 mg |
| Iron | 2.5 mg |
| Magnesium | 60 mg |
| Vitamin B12 | 0.8 mcg |
| Phosphorus | 180 mg |
| Zinc | 2 mg |
| Selenium | 12 mcg |
| Vitamin A | 120 mcg |
| Niacin (B3) | 3 mg |
Per 1 slice (approx. 150 g) · estimated, varies by recipe
💡 What's interesting
Bastilla is a fascinating example of Morocco's historical culinary fusion, blending Berber, Arab, Andalusian, and French influences into a single dish. Its unique sweet-and-savory flavor profile, combining cinnamon and sugar with savory meat and eggs, is a hallmark of sophisticated Moroccan cooking.
