Chef's Tip
When assembling the pastilla, brush each sheet of phyllo thoroughly with butter as you layer them, and work quickly to prevent the dough from drying out. Keep unused sheets covered with a damp towel. This attention to detail ensures a flaky, golden crust that seals in the flavorful filling.
Instructions
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic and cook for 1 minute more. Add ground lamb, breaking it up with a spoon, and cook until browned, about 8-10 minutes.
- Stir in cinnamon, cumin, coriander, ginger, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook for 2 minutes until fragrant.
- Add chicken stock, chopped apricots, and almonds. Simmer until liquid is mostly absorbed, about 10 minutes.
- Remove from heat and stir in parsley and cilantro. Allow mixture to cool for about 30 minutes.
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Lay one sheet of phyllo on a clean work surface. Brush with melted butter and top with another sheet. Continue layering and brushing until you have 5 sheets stacked.
- Place half the lamb mixture in the center, leaving a 2-inch border. Fold the edges of the phyllo over the filling to create a round package.
- Carefully flip the pastilla onto the prepared baking sheet so the seam is on the bottom. Repeat with remaining phyllo and filling to make a second pastilla.
- Brush the tops with beaten egg and bake for 25-30 minutes, until golden brown and crisp.
- Meanwhile, prepare the rice: Rinse basmati rice until water runs clear. In a medium saucepan, heat 1 tablespoon olive oil over medium heat.
- Add rice and stir to coat with oil. Add water, diced apricots, harissa paste, saffron (if using), and remaining salt. Bring to a boil, then reduce heat to low.
- Cover and simmer for 15-18 minutes until rice is tender and liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
- For the herb goat cheese: In a small bowl, combine goat cheese, mint, dill, lemon zest, and remaining black pepper. Mix well.
- To serve, place a portion of apricot harissa rice on each plate. Top with a pastilla and a dollop of herb goat cheese.
Plating
Mound a portion of the vibrant apricot harissa rice on one side of the plate. Place a golden-brown pastilla next to it, angled slightly. Top the pastilla with a quenelle of herb-flecked goat cheese. Garnish with a sprig of fresh herbs and a light drizzle of olive oil around the plate. A few additional chopped dried apricots can be scattered for color.
Storage & Reheating
The lamb filling can be prepared up to a day in advance and refrigerated. Assembled pastillas are best baked just before serving, but can be assembled and refrigerated for up to 4 hours before baking. Leftover pastillas can be refrigerated for up to 2 days and reheated in a 350°F oven until warmed through. The rice and goat cheese can be refrigerated separately for up to 3 days.
About This Recipe
This lamb pastilla draws inspiration from Oleana's fusion of North African and Eastern Mediterranean cuisines. Traditional Moroccan pastilla typically features pigeon or chicken, but this version showcases tender lamb enhanced with sweet and savory elements. The apricot harissa rice adds a modern twist with its balance of fruity sweetness and subtle heat, while the herb goat cheese provides a cooling counterpoint.