Class type
Pastilla (Bastilla) Cooking Class in Marrakech
Pastilla (or bastilla) is Morocco's showpiece dish — a large pie of paper-thin warqa pastry layered with saffron-spiced poultry, crushed almonds and egg, dusted with cinnamon and icing sugar so every bite is at once savoury, sweet, crisp and tender. Learning to build one is a rite of passage for the ambitious cook.
- Duration
- 3.5–4.5 hours
- Group size
- Small group or private (2–8)
- Level
- Intermediate — the showpiece dish
- Price
- Mid-range to premium
What this class covers
The magic and the difficulty both live in the layering. You cook down a spiced, saffron-rich filling — traditionally pigeon, more often chicken today — shred it, and build alternating layers of that, a sweet crushed-almond mixture and creamy spiced egg between sheets of warqa (the tissue-thin Moroccan pastry, cousin to filo).
Then it is baked or pan-crisped until golden and finished with the signature snowfall of icing sugar and cinnamon lines. Cutting into that sweet-dusted, savoury-filled crust is the whole drama of the dish.
It is a step up from a tagine class — more layers, more timing, more finesse — but that is exactly why people seek it out. You leave having made Morocco's most impressive dish with your own hands.
What you'll cook
- Chicken pastilla — The modern classic — saffron chicken, almonds, egg and cinnamon-sugar in warqa.
- The saffron filling — A spiced, slow-cooked poultry base you shred and layer.
- Sweet almond layer — Toasted, crushed almonds with sugar and orange-blossom.
- Mint tea — To balance the rich, sweet-savoury pie.
How the class runs & how long it takes
A typical session runs about 3.5–4.5 hours. Here is the usual shape of the day:
- 1
Cook the filling
Simmer the poultry with saffron and spices, then shred it.
- 2
Prep the layers
Make the almond mixture and the spiced egg.
- 3
Assemble the warqa
The core skill — layering the thin pastry without tearing.
- 4
Bake, dust & eat
Crisp it golden, finish with sugar and cinnamon, and slice in.
What to expect
Expect a more advanced, layered build than a tagine — timing and a gentle hand with the pastry matter.
Expect a genuine showpiece to serve at home; pastilla always impresses at a dinner table.
Usually included
- Warqa pastry and fillings
- Cooking session
- The pastilla you assemble
- Recipe
Who this class suits
- Ambitious and experienced home cooks
- Anyone who has fallen for pastilla in a restaurant
- Cooks wanting a real dinner-party centrepiece
- Those who like a challenge over a quick win
Maybe not for you if: Absolute beginners after an easy first class — start with tagine and work up to this.
How to choose the right class
- Confirm you assemble the warqa layers yourself, since that is the skill.
- Ask whether it is chicken (usual today) or traditional pigeon.
- Check for a seafood or vegetable pastilla if you prefer an alternative.
- Allow extra time; pastilla runs longer than a straightforward tagine class.
Frequently asked questions
What is pastilla?
Pastilla (bastilla) is a Moroccan pie of paper-thin warqa pastry layered with saffron-spiced poultry, crushed almonds and egg, then dusted with icing sugar and cinnamon. It is famously sweet, savoury, crisp and tender all at once.
Is pastilla hard to make?
It is more advanced than a tagine — the layering of thin warqa pastry and the timing take finesse. It is very achievable in a class with guidance, but it suits cooks who want a challenge rather than a first, easy session.
Is pastilla made with pigeon or chicken?
Traditionally pigeon, but chicken is far more common today and what most classes use. Some hosts also offer seafood or vegetable versions.
Try the recipes at home
Booked, or just browsing? These free step-by-step recipes cover the dishes this class teaches: