Filo pastry is overlapped to fit the dish.
a egg based mix is applied.
shredded chicken is added.
a further layer of the spice mix is added
Beautifully wrapped up
And the result with a honey glaze.
removing all the chicken bones is important!
Cooking Holiday
Sian on holiday in Essaouira.
Sian Billington came out for a combined cooking holiday photography week and took two cooking classes with Naima & Aicha. She's a food writer and keeps a blog from her base in Melbourne, Australia. International cooking holidays are her ideal pursuit and you can find out all about her quests on her blog here.
After an introductory day making a classic Essaouira dish: fish Tagine, day 2 was a treat; zaalouk, harira soup followed by chicken pastilla. It's a time consuming dish but one that has a beautiful finish to it. You can see some of the stages below. For a cooking classes in Morocco get in touch with us at: info@photomaroc.o.uk.
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