Pastela

When you hear Morocco, the first thing that comes to mind is the Moroccan Kingdom, and notably the city of Fez. This historic and imperial city is noted for its Bazaars and small lanes, and it is the origin of many classic Moroccan delicacies. Pastela is one of Morocco's most opulent dishes.

Pastela is difficult to prepare, which makes it a formidable competitor to certain other well-known Moroccan meals, such as Couscous and Tagine, both in terms of taste and ingredients. It is made with chicken and pigeons in Fez, whereas it is prepared with fish and shellfish in the north of Morocco, and it has another preparation in the south, such as Rachidia.

A light, crispy warqa pastry shell encases savory saffron chicken, spicy omelet stuffing, and a crunchy topping of sweetened with orange flower water fried almonds. A sprinkle of powdered sugar and cinnamon adds to the distinct flavor combination.