Pastilla is a traditional Moroccan dish that is extremely loved during celebrations and special occasions.

Pastilla, or bastilla, has Andalusian origin but it has become a quintessentially Moroccan dish. It is made with a filling of chicken, beef, vegetable or seafood, wrapped in a special dough called Warqa, which is similar to phyllo dough. The most famous Moroccan pastilla is the chicken pastilla.

In this course, the dada is making pastilla with cuttlefish (or calamari). The fish is cooked with aromatic spices, herbs and lemon, then it is mixed with mushrooms and vermicelli. The filling is wrapped in pastilla sheets, then baked until golden and crispy.

Follow the dada's instructions and replicate this delicious dish right at home!

Special tools / ingredients: All ingredients are easily available in supermarkets or online stores.

You can also find all the essentials of Moroccan cuisine in the Flavors of Morocco Amazon store.

You do not need special tools or dishes to prepare this recipe.

> DIFFICULTY LEVEL: Difficult

> COURSE:
- Moroccan pastilla with cuttlefish and mushrooms detailed video tutorial
- A PDF document with exact measurements and detailed steps of the recipe

> BONUS:

- Pastilla sheets (Warqa) detailed video tutorial and PDF

> LANGUAGE:
- The course video is provided with English voice over and subtitles as well as Original Audio in Moroccan dialect with English subtitles
- PDF documents are in English

Dada (Chef) Rabiaa is a professional Moroccan chef with multiple decades of experience under her belt.

Dada Rabiaa started learning how to cook authentic Moroccan dishes at home from her mother and grandmother.

At first, she cooked mostly for family events and special occasions, but later on, she started cooking professionally at restaurants. Today, she is the head chef at one of the top Moroccan restaurants in the city of Marrakesh, supervising dozens of chefs as they prepare authentic Moroccan dishes for Moroccan and foreign tourists every day.

Over the course of her career, she has mentored many young chefs, and trained them to become successful Dadas.