Chicken pastilla

Pastilla is a meat or seafood pie in Maghrebi cuisine made with warqa dough (ورقة), which is similar to filo. It is a specialty of Morocco, Algeria,[a] and Tunisia, where its variation is known as malsouka.: 1190  It has more recently been spread by emigrants to France, Israel, and North America. The name of the pie comes from the Spanish word pastilla, meaning either "pill" or "small pastry", with a change of p to b common in Arabic. The historian Anny Gaul attests to recipes that bear "a strong resemblance to the stuffing that goes inside modern-day bastila" in 13th century Andalusi cookbooks, such as ibn Razīn al-Tujībī's فضالة الخوان في طيبات الطعام والألوان fuḍālat al-k̲iwān fī ṭayyibāti ṭ-ṭaʿāmi wa-l-ʾalwāni. This recipe, in Gaul's words, calls for "cooking pigeon with cinnamon, almonds, saffron, onion, and eggs, as well as a double-cooking process similar to today's conventional recipe, by which the ingredients are first cooked in a pot and then finished in the oven."

Source: Wikipedia