📝 About This Recipe
B'stilla is the crown jewel of Moroccan cuisine, a breathtaking savory-sweet pie that traditionally graced the tables of Fes nobility. This masterpiece layers tender, saffron-infused poultry with a luscious lemon-herb egg sauce and a crunchy toasted almond praline, all encased in shatteringly crisp warqa or phyllo pastry. It is a sensory journey that balances aromatic spices like cinnamon and ginger with savory notes, creating a culinary experience unlike any other in the world.
🥗 Ingredients
The Poultry & Aromatics
- 2 lbs Chicken thighs (bone-in, skin removed for maximum flavor)
- 3 large Yellow onions (finely grated or minced)
- 1 tablespoon Fresh ginger (finely grated)
- 2 pieces Cinnamon sticks (whole)
- 1/2 teaspoon Saffron threads (crushed and soaked in 2 tbsp warm water)
- 1 teaspoon Turmeric (ground)
- 1/2 cup Fresh parsley (finely chopped)
- 1/2 cup Fresh cilantro (finely chopped)
- 1 cup Chicken stock (low sodium)
The Egg Sauce
- 6 pieces Large eggs (lightly beaten)
- 1 tablespoon Lemon juice (freshly squeezed)
The Almond Crunch
- 1.5 cups Blanched almonds (fried until golden or toasted)
- 1/3 cup Powdered sugar (plus extra for dusting)
- 1 tablespoon Ground cinnamon (high quality)
- 1 teaspoon Orange blossom water (optional but highly recommended)
Assembly & Finish
- 1 package Phyllo pastry (thawed completely)
- 1 cup Unsalted butter (melted and clarified)
- 1 teaspoon Ground cinnamon (for garnish)
👨🍳 Instructions
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1
In a heavy-bottomed Dutch oven, combine the chicken, onions, ginger, cinnamon sticks, saffron (with its soaking water), turmeric, parsley, cilantro, and chicken stock. Season with salt and pepper.
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2
Cover and simmer over medium-low heat for 45-50 minutes, or until the chicken is falling off the bone. Turn the chicken occasionally to ensure even cooking.
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3
Remove the chicken from the pot and set aside to cool. Once cool enough to handle, shred the meat into bite-sized pieces, discarding the bones and cinnamon sticks.
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4
Increase the heat under the Dutch oven to reduce the onion and spice liquid. Simmer uncovered until most of the moisture has evaporated and you are left with a thick, jam-like onion base.
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5
Lower the heat and slowly whisk the beaten eggs into the onion mixture. Stir constantly for 3-5 minutes until the eggs are cooked through but still moist and curd-like. Stir in the lemon juice, then transfer to a sieve to drain any excess liquid. Let cool.
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6
Pulse the fried/toasted almonds in a food processor until coarsely ground. Mix with the powdered sugar, cinnamon, and orange blossom water in a small bowl.
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7
Preheat your oven to 375°F (190°C). Generously brush a 10-inch round springform pan or pie dish with melted butter.
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8
Layer 5-6 sheets of phyllo pastry in the pan, brushing each layer with melted butter. Let the edges of the pastry hang over the sides of the pan. Place 2 extra folded sheets in the center to reinforce the base.
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9
Spread the shredded chicken evenly over the bottom layer of pastry. Top with the egg and onion mixture, smoothing it out with a spatula.
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10
Sprinkle the almond mixture in an even layer over the egg mixture.
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11
Fold the overhanging phyllo edges over the filling. Place 3 more buttered phyllo sheets on top, tucking the edges down the sides of the pan to create a smooth, rounded top.
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12
Brush the top generously with the remaining butter. Bake for 25-30 minutes, or until the pastry is a deep golden brown and exceptionally crisp.
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13
Allow the B'stilla to rest for 5-10 minutes. Invert it onto a serving plate, then dust the top heavily with powdered sugar and create a lattice pattern using ground cinnamon.
💡 Chef's Tips
Always keep your phyllo dough covered with a damp cloth while working to prevent it from drying out and cracking. Don't skip the draining step for the egg mixture; any excess moisture will result in a soggy bottom crust. If you can't find pigeon, use dark meat chicken (thighs) as it stays juicy during the double cooking process. For an authentic crunch, fry the almonds in a little oil rather than roasting them—it adds a richer flavor. Make sure the fillings are cooled to room temperature before assembling to prevent the pastry from melting prematurely.
🍽️ Serving Suggestions
Serve warm with a glass of traditional Moroccan Mint Tea to cut through the richness. A crisp green salad with a light lemon vinaigrette provides a refreshing contrast to the savory-sweet pie. Pair with a chilled glass of off-dry Riesling or a light Rosé for a modern touch. Serve as a spectacular centerpiece dish for festive gatherings or dinner parties.