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Moroccan Seafood Pastilla with Shrimp and almonds

Moroccan Seafood Pastilla with Shrimp and Almonds

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Prep Time 35 minutes
Cook Time 45 minutes
Total Time 1 hour 20 minutes
Course Appetizer, Main Course
Cuisine Moroccan
Servings 6

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Step 1: Prepare the Almond Mixture

  1. 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

  1. 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

  1. 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

  1. 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:

  1. Bottom layer: Half of the almond mixture.
  2. Middle layer: All the chopped shrimp filling.
  3. Next layer: Scrambled eggs.
  4. Top layer: Remaining almond mixture.
  5. 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

  1. 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

  1. Dust with powdered sugar and a little cinnamon in a criss-cross pattern if you want a traditional sweet finish.