Moroccan Bstilla Sweet Savory Pie (Printable)

Crisp pastry layered with spiced poultry, eggs, and almonds, topped with cinnamon sugar.

# What You'll Need:

→ Poultry Filling

01 - 1.5 lbs chicken thighs, bone-in and skinless
02 - 2 medium onions, finely chopped
03 - 2 tbsp olive oil
04 - 2 cloves garlic, minced
05 - 1 tsp ground ginger
06 - 1 tsp ground cinnamon
07 - 1 tsp ground turmeric
08 - 1/2 tsp ground black pepper
09 - 1/2 tsp ground white pepper
10 - 1 tsp salt
11 - 1/2 tsp saffron threads, soaked in 2 tbsp hot water
12 - 2 cups chicken broth
13 - 1/4 cup chopped fresh cilantro
14 - 1/4 cup chopped fresh parsley

→ Egg Mixture

15 - 6 large eggs
16 - Reserved sauce from poultry filling

→ Almond Layer

17 - 1 cup whole blanched almonds
18 - 2 tbsp unsalted butter, melted
19 - 1/4 cup granulated sugar
20 - 1/2 tsp ground cinnamon
21 - 1/4 tsp orange blossom water

→ Assembly

22 - 8-10 sheets warqa or phyllo dough
23 - 6 tbsp unsalted butter, melted
24 - 2 tbsp powdered sugar
25 - 1 tsp ground cinnamon

# Steps:

01 - Heat olive oil in a large pot over medium heat. Sauté onions and garlic until softened, 5-7 minutes. Add chicken, ginger, cinnamon, turmeric, black pepper, white pepper, salt, saffron with soaking liquid, and chicken broth. Bring to a simmer, cover, and cook 35-40 minutes until chicken is tender. Remove chicken, shred meat discarding bones. Reserve sauce in pot.
02 - Place reserved sauce over medium heat and reduce to about 1 cup. Beat eggs in a bowl, then slowly add to sauce, stirring constantly to scramble until just set and creamy. Remove from heat and set aside.
03 - Toast almonds in a dry pan over medium heat until golden. Pulse in a food processor until coarsely ground. Mix with melted butter, sugar, cinnamon, and orange blossom water.
04 - Preheat oven to 375°F. Butter a 10-inch round baking dish. Lay 4-5 phyllo sheets, overlapping, in the dish with edges hanging over sides. Brush each with melted butter. Spread half the almond mixture, then all the shredded chicken, then the egg mixture, then remaining almonds. Fold overhanging pastry over filling. Cover with 3-4 more sheets, tucking edges underneath and brushing each with butter. Brush top with additional butter.
05 - Bake for 35-40 minutes until golden and crisp. Cool for 10 minutes. Dust top with powdered sugar and cinnamon in decorative stripes or patterns.

# Expert Advice:

01 -
  • The contrast between crisp buttery pastry and tender fragrant filling creates an unforgettable texture experience
  • That magical sweet and savory moment when powdered sugar meets warm spiced chicken will change how you think about main courses
  • It looks incredibly impressive on the table but the components can be prepared ahead, making you look like a kitchen wizard
02 -
  • Warqa pastry is traditional but phyllo works beautifully as long as you keep it covered with a damp towel while working to prevent drying
  • The egg mixture must be creamy and slightly undercooked in the pan because it will finish cooking in the oven
  • Letting the Bstilla rest for 10 minutes after baking is absolutely crucial for clean slices that hold their shape
03 -
  • If your saffron isnt very fragrant toast the threads in a dry pan for 30 seconds before soaking
  • The secret to the decorative sugar pattern is using a small sieve to dust in light even layers

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