National Dish Mauritania: Pastilla au Poulet (Recipe)
In this article
Discover Pastilla au Poulet, a showstopping pastry that sits proudly at the heart of Mauritanian celebration cooking. Tender chicken is folded through a fragrant blend of warm spices, toasted almonds and cinnamon, then wrapped in whisper-thin pastry and baked until crisp and golden. Finished with a dusting of icing sugar, it strikes an irresistible balance between sweet and savoury — a festive centrepiece that brings a touch of North African grandeur to any table.
About Pastilla au Poulet
Pastilla au Poulet is a traditional dish of Mauritanian cuisine, celebrated for its distinctive marriage of sweet and savoury flavours. This special filled pastry is often prepared for festive occasions and is regarded as a true jewel of the country’s gastronomy. The tender chicken is enriched with a refined mix of spices, almonds and cinnamon, giving it an unmistakable taste. The wafer-thin layers of pastry that enclose the filling lend the pastilla a remarkable texture that makes every bite a pleasure.
Ingredients (serves 1–2)
- 250g chicken breast fillet
- 1 onion
- 2 cloves of garlic
- 2 tsp cinnamon
- 1 tsp turmeric
- 100g almonds
- 6 sheets of pastry (e.g. filo pastry)
- 2 tbsp butter
- Salt and pepper to taste
- Icing sugar, for dusting
Shopping for the ingredients
To prepare an authentic Pastilla au Poulet, it is worth using fresh ingredients to guarantee the fullest flavour. Most of what you need is available in well-stocked supermarkets or at Middle Eastern and North African grocers. Pay particular attention to the pastry, often sold as filo, and choose good-quality almonds for the best result. Spices such as cinnamon and turmeric are essential to give the dish its characteristic warmth.
Preparing the dish
Preparing Pastilla au Poulet involves a few steps, but they are all easy to follow. First, poach the chicken breast fillets and shred them into small pieces. While the chicken cooks, sauté the onions and garlic and add the spices so their aromas can develop. Once the chicken is ready, combine everything, then toast the almonds in a pan to deepen their flavour. With that groundwork done, you are perfectly set up to assemble the dish.
Step-by-step instructions
- Cook the chicken breast in a pan of salted water, then chop it small.
- Sauté the onions and garlic in a pan with a little butter.
- Add the cooked chicken and the spices and mix well.
- Toast the almonds and stir them into the mixture too.
- Let the filling cool a little, then prepare the pastry sheets.
- Lay out the pastry sheets, place some filling in the centre and fold the sheets over.
- Arrange on a baking tray and brush with butter.
- Bake in a preheated oven at 180°C for about 20–25 minutes until golden brown.
- Dust with icing sugar and serve warm.
Gluten-free / lactose-free version
To make Pastilla au Poulet gluten-free and lactose-free, you have several options. Replace the filo pastry with one of the gluten-free pastry varieties now widely stocked in supermarkets. Alternatively, you can use thin vegetable slices or rice paper to wrap the filling. Be sure to use lactose-free butter or plant oil in place of ordinary butter, so you can enjoy a delicious dish without any compromise.
Tips for vegans and vegetarians
For a vegan or vegetarian version of Pastilla au Poulet, swap the chicken for courgette, aubergine or other vegetables. A combination of chickpeas and spinach makes for a protein-rich, nourishing filling. Spices are key to building flavour here, so do not hold back on them. Experiment with nuts and dried fruits too, to preserve the sweet note that defines this traditional dish.
More tips and tricks
The secret to a perfectly made Pastilla au Poulet lies in the balance of spices and the texture of the pastry. Make sure the pastry does not dry out by brushing it well with butter, and take care not to overfill it so the parcel stays beautifully crisp as it bakes. Another tip is to add the icing sugar only just before serving so it does not soften into the pastry. A little extra cinnamon can also lend a wonderful aroma.
Adapting the recipe to your taste
Tailor Pastilla au Poulet to your own preferences by adding different nuts and dried fruits such as apricots or dates. These ingredients bring a distinctive note to the dish and let you adjust the sweetness. You have room to play with the spices too: stir in a little harissa or red pepper for a spicier kick. Be creative and try different variations to make the recipe your own. The same festive spirit runs through a good Mechoui.
Ingredient substitutions
There are plenty of ways to adapt the ingredients to your taste or to what is available. Instead of chicken you can use braised rabbit, which brings a quite different flavour note. For a nut-free version, leave out the almonds and use toasted sunflower seeds instead. A selection of fresh herbs can also give the dish an exciting new dimension, reflecting the Mediterranean influence on Mauritanian cuisine that also shines in a fragrant Tagine de Poulet.
Drink pairing ideas
A lovely drink to serve with Pastilla au Poulet is a fresh mint tea, which complements the flavours of the dish beautifully. Alternatively, a lightly chilled rosé or an aromatic spiced beer will marry the sweet and savoury notes harmoniously. For an alcohol-free option, infuse water with lemon and mint for a refreshing accompaniment. These drinks round off the feast perfectly.
Serving and presentation ideas
Pastilla au Poulet can be presented in several appealing ways. Set the baked pastry on a large platter and dust it with icing sugar and cinnamon for a festive look. Decorate the plate with fresh herbs or edible petals to add visual accents. Individual portions are a lovely idea too, with each little parcel served on its own small plate to give guests a personal touch. Presentation plays an important part in the enjoyment of any dish.
A bit of history
Pastilla au Poulet has its roots in Mauritanian and North African cuisine, where it is popular as a feast dish. It was originally made with pigeon, a tradition that endures in some regions to this day. The filling and spices vary according to region and personal taste, showing just how versatile this dish can be. Traditionally the pastilla is served on celebratory occasions, making it a symbol of hospitality and fine cooking — much like a shared platter of Couscous Mauretanien.
More recipe ideas
Summary: Pastilla au Poulet
Pastilla au Poulet is a striking dish that perfectly unites the flavours and textures of Mauritanian cooking. With its combination of tender chicken, aromatic spices and a sweet finish, it is ideal for special occasions and a true delight for food lovers. Whether you want to try the traditional recipe or develop creative variations of your own, Pastilla au Poulet will win you over every time and inspire new culinary adventures.
