Pastilla Bahr al-Mutawassit: Imperial Seafood Pastilla with Saffron Vermicelli, Preserved Lemon, and Toasted Almond-Argan Dust
Embark on a culinary voyage with the Pastilla Bahr al-Mutawassit, a regal interpretation of Morocco's iconic savory pie. This exquisite pastilla boasts a delicate, crisp golden filo pastry shell, encasing a luxurious filling of tender, succulent Mediterranean seafood – prawns, calamari, and flaky white fish – all bathed in an aromatic saffron-infused chermoula. The vibrant flavors are further brightened by the zesty tang of preserved lemon and fresh herbs, intertwined with silken vermicelli. Crowned with a unique, finely toasted almond and argan oil dust, this dish offers a symphony of textures and a profound taste profile that is both deeply traditional and elegantly refined, echoing the opulent feasts of Moroccan royalty.
Gourmet Ingredients
Check ingredients off as you assemble them.
- Filo pastry1 pack (approx. 450g), thawed
- Large prawns300 g, peeled and deveined
- Calamari250 g, cleaned and sliced into rings
- Firm white fish (e.g., cod, sea bass)300 g, cut into 2-3 cm pieces
- Vermicelli noodles100 g
- Saffron threads0.5 teaspoon, steeped in 1/4 cup hot water
- Preserved lemon1 whole, finely diced, pulp removed
- Harissa1 tablespoon (optional)
- Large onion1 , finely chopped
- Garlic cloves4 , minced
- Fresh cilantro0.5 cup, chopped
- Fresh parsley0.5 cup, chopped
- Lemon juice2 tablespoons, freshly squeezed
- Olive oil3 tablespoons
- Unsalted butter100 g, melted
- Egg yolk1 , beaten
- Blanched almonds0.5 cup (approx. 60g), toasted and finely ground
- Argan oil1 tablespoon
- Ground cumin1 teaspoon
- Sweet paprika1 teaspoon
- Ground turmeric0.5 teaspoon
- Ground ginger0.5 teaspoon
- Salt1 teaspoon, or to taste
- Black pepper0.5 teaspoon, or to taste
- CinnamonPinch (for almond dust, optional)
Method of Preparation
Follow these step-by-step instructions carefully.
- 1Step 1
Prepare the Chermoula: In a medium bowl, combine the minced garlic, chopped cilantro, chopped parsley, lemon juice, ground cumin, sweet paprika, ground turmeric, ground ginger, salt, and black pepper. Mix well with 2 tablespoons of olive oil to form a paste.
- 2Step 2
Cook the Aromatics: In a large pan or skillet, heat 1 tablespoon of olive oil over medium heat. Add the finely chopped onion and sauté until translucent, about 5-7 minutes. Add half of the prepared chermoula and cook for another 2 minutes until fragrant.
- 3Step 3
Cook the Seafood: Add the calamari rings to the pan and cook for 2-3 minutes. Then add the white fish pieces and prawns. Cook for another 3-4 minutes, stirring gently, until the seafood is just cooked through. Do not overcook. Stir in the diced preserved lemon, harissa (if using), and the steeped saffron (including the water). Remove from heat and set aside to cool slightly.
- 4Step 4
Prepare the Vermicelli: Cook the vermicelli noodles according to package instructions until al dente. Drain well and cut into shorter pieces (about 5 cm long). Add the remaining half of the chermoula to the vermicelli and mix thoroughly.
- 5Step 5
Combine the Filling: Gently fold the cooked seafood mixture into the vermicelli mixture. Taste and adjust seasoning if necessary.
- 6Step 6
Prepare the Almond-Argan Dust: In a small bowl, combine the finely ground toasted almonds with argan oil and a tiny pinch of cinnamon (if desired). Set aside.
- 7Step 7
Assemble the Pastilla: Preheat oven to 190°C (375°F). Lightly grease a round baking dish (approx. 28-30 cm diameter). Lay 4-5 sheets of filo pastry in the dish, overlapping them and allowing the edges to hang over the sides. Brush each sheet generously with melted butter. Place another 2-3 sheets in the center, also buttering each.
- 8Step 8
Fill the Pastilla: Spread about half of the seafood-vermicelli filling evenly over the filo sheets. Cover with another 2-3 buttered filo sheets. Add the remaining filling, then cover with another 2-3 buttered filo sheets.
- 9Step 9
Close the Pastilla: Fold the overhanging filo edges inwards, towards the center, brushing with butter as you go to create a neat package. Place a final 2-3 sheets of filo on top, tucking the edges underneath the pastilla to seal it. Brush the entire top generously with melted butter.
- 10Step 10
Bake: Brush the top with the beaten egg yolk for a beautiful golden finish. Bake for 35-40 minutes, or until the pastilla is golden brown and crisp.
- 11Step 11
Serve: Remove from oven. Let it rest for 5 minutes. Sprinkle the toasted almond-argan dust generously over the top before slicing and serving.
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Recipe Details
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Gourmet ingredients or slow cooking. Ideal for celebration feasts.