Seafood pastela is one of the most refined and delicious versions of this classic Moroccan dish. In this post, we explain exactly what it contains and other details that will surely make you crave it. During your trip to Morocco, you will find it in many restaurants and, if not, you can ask our experts (travel agents, local guides, and tour escorts), who will be able to recommend the best places to enjoy this delicacy—perfect for a high-end lunch or dinner.
Pastela: a few quick notes
First of all, it is worth noting that pastela is the same dish as the pastilla or bastela, which are other common transcriptions of this dish. It has many variations, and the most common is made with meat, but it also comes in a fish version, which we cover in this post.
In all cases, it is a kind of filled pastry, using a very special dough as the wrapper: warqa, the Maghrebi version of phyllo pastry or puff pastry dough, so it is very thin and, when baked, it becomes crisp and flaky. Therefore, this pastry is cut into portions, but it is not always easy to eat by hand, so it is served on a plate and eaten with cutlery in restaurants.
How seafood or fish pastela is made
As with any pastela, the filling must be prepared first. To do so, you need to make a sautéed base with ingredients commonly used in classic pastela, such as carrot, onion, tomato, etc. This combination is what gives the filling its body. However, the seafood must be cooked separately, as it requires its own cooking time. A common choice in this case is prawns, squid, mussels and some type of white fish (hake and cod).
In addition, you can add other ingredients that pair very well with fish dishes, such as mushrooms or olives, as well as beaten egg, which helps bind all those ingredients together. And of course, the blend of spices will deliver a truly spectacular burst of flavour. Among the most common are ginger, black pepper, saffron and, above all, cinnamon, which is essential and provides a distinctive contrast, reinforcing the idea of a ‘pastry’.
And when the filling is ready—often well in advance so the flavours can meld properly—the pastela is assembled. For this, you will need at least two layers of warqa or phyllo dough: one for the base with a little butter, and another to cover the filling, usually forming a circular shape.
In addition, seafood or fish pastela is also often decorated on top, frequently with prawns which, beyond adding a very striking visual touch, ‘signals’ to the diner what type of pastela they have in front of them. Chopped almonds, of course, are also often part of the finishing touch for this pastry.
Where to eat pastela
Because it is such a special dish for Moroccans, seafood pastela is often an option on the most important dates—for example, at a wedding or a large family gathering. It is a dish with a rich combination of ingredients and flavours that takes time to prepare. And since it is a pastry to be cut into portions, it is a dish to share among those present, which reinforces the social and welcoming character of the banquet.
In any case, it is also served in restaurants. It is usually served in portions, as these preparations are generally too large for one person. However, there are also restaurants that make individual ‘mini pastelas’, designed for a single diner.
