The History of Bastilla | 摩洛哥油酥馅饼（Bastilla）的历史

Bastilla (also known as Pastilla) is the crown jewel of Moroccan cuisine, representing a unique marriage between sweet and savory flavors. 摩洛哥油酥馅饼（也称为 Pastilla）是摩洛哥美食中的璀璨明珠，代表了甜味与咸味之间独特的融合。

1. Andalusian Origins | 安达卢西亚的起源

The dish has its roots in Al-Andalus (Islamic Spain). After the fall of Granada in 1492, Muslim and Jewish refugees fled to Morocco, bringing the “pastilla” technique with them. 这道菜起源于安达卢西亚（伊斯兰时期的西班牙）。1492年格拉纳达陷落后，穆斯林和犹太难民逃往摩洛哥，并随之带回了这种名为“pastilla”的烹饪技艺。

The name comes from the Spanish word pastilla, meaning “small pastry.” Over centuries, Moroccan chefs refined it into the complex masterpiece it is today. 这个名字源于西班牙语单词 pastilla，意为“小糕点”。经过几个世纪的发展，摩洛哥厨师将其改良成了今天这种复杂的杰作。

2. The Imperial Kitchens of Fez | 菲斯的皇室厨房

While the concept came from Spain, the dish was perfected in the royal courts of Fez. It was traditionally prepared with young pigeon (squab) for aristocratic banquets. 虽然这个概念来自西班牙，但它是在菲斯的皇室宫廷中臻于完美的。传统上，它是用雏鸽肉为贵族宴会准备的。

The labor-intensive process of making warqa (paper-thin dough) made it a symbol of status and celebration. 制作 warqa（纸一样薄的面皮）的过程极其费工，这使它成为了地位和庆典的象征。

3. A Fusion of Flavors | 这种风味的融合

A classic Bastilla is a marvel of layers: 一份经典的 Bastilla 是层次感的奇迹：

Savory: Slow-cooked meat with saffron, ginger, and onions. 咸味： 用藏红花、生姜和洋葱慢炖而成的肉。

Sweet: Toasted almonds crushed with sugar, cinnamon, and orange blossom water. 甜味： 加入糖、肉桂和橙花水碎掉的烘烤杏仁。

Crispy: Layers of buttered, flaky pastry dusted with powdered sugar. 酥脆： 涂抹黄油、层层叠叠的酥皮，最后撒上糖粉。

4. Modern Variations | 现代演变

Today, chicken is often used instead of pigeon, and “Seafood Bastilla” (featuring shrimp and calamari) has become a popular savory alternative. 如今，人们通常用鸡肉代替鸽子肉，而加入虾和鱿鱼的“海鲜版 Bastilla”也已成为一种广受欢迎的咸味选择。