What is the lozenges?

Pastilla, which can be alternately called Bastilla, Bstilla or BoSteya, is an interesting North African food, especially preferred in Moroccan cuisine that combines the tastes and textures of salty meat, crispy variegated and sweet spices. Although traditional food in Morocco or other parts of North Africa can be made of flac or pigeon meat, in the US you will probably see a replaced chicken instead. The chicken is cooked and crushed and can be combined with roasted and ground almonds. In Moroccan restaurants, Pastilla is usually one of the offers, and when the restaurant serves a traditional way where hands are used instead of silver, a big lozenges are served for guests, who then break the pieces with their hands. Pastilla is usually ended with cinnamon and powder sugar and creates an unusual delicious taste and that it is quite different from European mass cakes and pasties.

the word wise if you happen to be inTraditional Moroccan or North African restaurant: Be careful when grabbing pieces of trap. The interior can be extremely hot. It is quite easy to burn your tongue or fingers if you take too much too much. Also, use the right hand to tear the pieces of this food or for any other food served. The left hand is used for toilette purposes in Morocco and is considered to be very rough to use the left hand to grasp food. These traditions are relaxed outside the Arab world, but should be closely visited if you are in Morocco.

There are a number of Pastilla variants. You will find that many different national cuisines have accepted its use for sweet desserts. Pies with pears and honey in a filo dough can be called traps, even if they tend to only sweet and not spicy. Such trays often occur in French cooking, and of course, French cooking has not only influenced Moroccan cuisine, but also affected.

You also find many online recipes if youYou try to create one of these pastries. With easy buying a dough on Filo at hand is not difficult to create one. The main problem for some is that many recipes require chicken and spices to cook the day earlier and then cooled overnight. Some recipes also recommend hitting the eggs in the chicken before surrounding the chilled meat in the dough. This creates a more cream interior, but some recipes consider this step unnecessary. If you skip the eggs, you will have a dry pastilla.