There’s something magical about Moroccan food—aromatic spices, flaky pastries, and the perfect marriage of sweet and savory. One of the most dazzling dishes in the Moroccan culinary repertoire is the pastilla (or bastilla), traditionally made with pigeon or chicken. Today, we’re diving into a luxurious twist with a Moroccan seafood pastilla packed with shrimp and almonds. Wrapped in crisp, buttery warqa pastry, this dish brings the celebration straight to your table. Whether you’ve had a traditional chicken bastilla or you're completely new to the world of Moroccan pastilla food, this seafood version will instantly make your Moroccan dinner unforgettable.
Moroccan Seafood Pastilla with Shrimp and Almonds
Prep Time 35 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr 20 minutes mins
Course Appetizer, Main Course
Cuisine Moroccan
Large skillet or sauté pan For cooking the shrimp and egg mixture.
Food processor or mortar and pestle To grind the almonds to a crumbly texture.
Baking dish or round oven-safe platter Ideally 10-12 inches in diameter to shape the pastilla.
Pastry Brush Essential for brushing the phyllo/warqa sheets with butter.
Oven Preheated to 375°F (190°C) for baking the assembled pastilla.
For the seafood filling
- 1 lb 450g raw shrimp, peeled and deveined (medium or small size preferred)
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 1/4 cup olive oil
- 1/2 tsp ground ginger
- 1/2 tsp turmeric
- 1/2 tsp sweet paprika
- 1/2 tsp cinnamon
- Salt and black pepper to taste
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
- Juice of half a lemon
For the almond mixture
- 1 cup whole blanched almonds
- 2 tbsp powdered sugar
- 1 tsp cinnamon
- 1 tsp orange blossom water optional, but recommended
For the egg mixture
- 4 large eggs
- 1 tbsp butter
- Salt to taste
For assembly
- 10 sheets warqa pastry or substitute with phyllo dough if needed
- 1/2 cup melted butter for brushing
- 2 tbsp vegetable oil
For topping
- Powdered sugar optional
- Ground cinnamon optional
Step 1: Prepare the Almond Mixture
Toast the blanched almonds in a dry skillet over medium heat until lightly golden. Let them cool, then grind them in a food processor until coarse—like almond meal, but not too fine. Mix in the powdered sugar, cinnamon, and orange blossom water if using. Set aside.
Step 2: Cook the Shrimp
Heat olive oil in a large skillet over medium heat. Sauté the onions until translucent, then add garlic and cook until fragrant. Stir in ginger, turmeric, paprika, cinnamon, salt, and pepper. Add the shrimp and cook for about 5–6 minutes until pink and just cooked through. Finish with lemon juice and the fresh herbs. Remove shrimp and chop coarsely.
Step 3: Make the Egg Mixture
In the same pan, melt 1 tbsp of butter. Add the eggs and scramble them slowly, seasoning with a little salt. You’re aiming for a soft curd texture, not dry or rubbery. Remove from heat and set aside.
Step 4: Assemble the Pastilla
Preheat your oven to 375°F (190°C). Grease your baking dish and layer 5 sheets of warqa or phyllo in the dish, overlapping and brushing each with melted butter. Let the excess pastry hang over the edges.
Layer as follows:
Bottom layer: Half of the almond mixture.
Middle layer: All the chopped shrimp filling.
Next layer: Scrambled eggs.
Top layer: Remaining almond mixture.
Fold over the hanging pastry edges to encase the filling. Top with 2 more buttered pastry sheets to seal. Tuck the edges under or trim them neatly. Brush the top with butter and oil.
Step 5: Bake
Bake for 30–35 minutes until the pastilla is golden and crisp. Let it rest for 5 minutes before transferring to a serving plate.
Step 6: Garnish
Dust with powdered sugar and a little cinnamon in a criss-cross pattern if you want a traditional sweet finish.
Perfect Pairings
A Moroccan seafood pastilla is rich and slightly sweet, making it perfect with a zesty or fresh side.
Suggested Pairings
- Moroccan bread (khobz): Serve slices of homemade or store-bought Moroccan bread to scoop up bites of filling. It balances the richness perfectly.
- Simple Moroccan salad: Diced cucumbers, tomatoes, parsley, olive oil, and lemon juice. Crisp and acidic.
- Harira or lentil soup: For a heartier meal or during Ramadan, this makes for a warming and grounding first course.
- Mint tea: Traditional Moroccan mint tea offers a sweet, fresh note to end the meal. Try serving it hot or iced.
- Arabic dessert recipes: If you’re going full Moroccan dinner, finish with traditional Moroccan desserts like chebakia or almond-filled briouats.
FAQs
1. Can I substitute the shrimp with another type of seafood?
Yes, you can use a mix of seafood like white fish, calamari, or even scallops, but shrimp holds up well and gives the pastilla great texture and sweetness. Make sure to avoid oily fish like mackerel.
2. Can I make this pastilla ahead of time?
Definitely! Assemble the pastilla and refrigerate it (uncooked) for up to 24 hours. Bake just before serving. It’s also freezable—just thaw before baking.
3. What pastry should I use if I can’t find warqa?
Warqa is ideal for a moroccan pastilla recipe authentic to tradition, but phyllo dough is a great substitute. Use about 2 sheets for every sheet of warqa, and remember to butter each layer generously.
4. Can I make a chicken version instead?
Absolutely. The chicken pastilla or almond chicken version is actually more traditional and often includes a similar egg and almond mixture. Use boneless chicken thighs for best flavor and texture. See our chicken bastilla or chicken pastilla version for more details.
5. Is this recipe considered traditional Moroccan food?
Yes, seafood pastilla is a recognized variation within moroccan food traditional circles, especially in coastal regions like Essaouira. Though the chicken bastilla is more iconic, this version still fits well within moroccan food recipes.
