Individual
Small pastilla for 1-2 people, perfect to try or as a starter.
Crispy pastry, a juicy filling of chicken, toasted almonds and a hint of cinnamon. Nadia's pastilla, handmade in Coín the very day you pick it up.
Order my pastilla on WhatsAppPastilla (also called b'stilla or bastilla) is one of the most iconic dishes in Moroccan cuisine: a savoury pie of very thin pastry wrapped around a filling of spiced meat and toasted almonds, dusted with a touch of sugar and cinnamon on top. The contrast between the crispy pastry and the juicy filling is what makes it unmistakable.
It originated in the city of Fez, where it was traditionally made with pigeon; today it's usually made with chicken. In Morocco it's a celebration dish: it opens wedding feasts, it's served at Ramadan to break the fast, and it's never missing from big family occasions.
It's also one of the Moroccan dishes most searched for outside Morocco by people who've tried it and want to find it just as authentic: crispy, spiced, and made with time, no shortcuts.
Nadia prepares every pastilla from scratch, the same day you pick it up or it's delivered: nothing frozen, nothing pre-cooked. The filling is slow-cooked with spices she brings directly from Morocco, and the pastry is layered by hand, sheet by sheet, to get that signature crunch.
Every pastilla is made to the size you need. These are the most common formats:
Small pastilla for 1-2 people, perfect to try or as a starter.
For 4-6 people, the most popular size for a meal at home.
Large format or several pastillas, for weddings, birthdays and bigger gatherings.
Price depends on the size and the filling you choose — I confirm it via WhatsApp with no obligation.
Tell me how many people it's for and the date.
I confirm availability, size and a price guide.
I recommend ordering 24-48 hours ahead; for key dates (Ramadan, Eid), the sooner the better.
Collect in Coín or delivery on the Costa del Sol, depending on the area.
Yes: the pastry contains gluten (wheat) and the filling contains almonds. If you have any allergy or intolerance, tell me when ordering and we'll find the best option together.
It keeps in the fridge for up to 2-3 days. I recommend eating it as soon as possible to enjoy the pastry at its crispiest.
Best in the oven, about 10-12 minutes at 160-180°C, so the pastry crisps back up. Avoid the microwave — it softens the pastry.
Tell me how many people it's for and the date, and I'll confirm right away.