Moroccan B'stilla

B’stilla, also called pastilla, is a savory-sweet pie with precious saffron in a crisp phyllo-style wrapping. It’s an indispensable menu item on festive occasions like weddings.

Formerly made with pigeons, today one of the most popular versions is filled with chicken and almonds. Alternatively, go for the simple stew version or the Chicken Olives Tagine recipe.

The B'stilla Culinary Spice Kit includes the following spices:

Ginger, black pepper, cinnamon, turmeric, saffron

Variations

Substitute sugar with 1/3 cup soft dried prunes or apricots, finely sliced.
Alternative simple stew version:

Follow only the step under Fillings #2 until the chicken is cooked. Mix 1-2 tbsp almond butter into the sauce and serve over couscous or potatoes.

Alternatively, use the B’stilla spices for the Chicken Olives Tagine recipe here.

B’stilla

SpiceBreeze

B'stilla, also known as pastilla, is a savory-sweet pie filled with a delicious mixture of chicken and almonds, delicately seasoned with saffron and wrapped in crisp, flaky phyllo dough. Traditionally made with pigeon, this dish has become a festive favorite, often served at celebrations like weddings. For a simpler take, try the stew version or explore another flavorful tagine recipe (see notes).

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hands-on time 30

Course Main Course

Cuisine Moroccan

Servings

Ingredients

Protein

1.5 lbs chicken breast or thighs cut into 1-inch pieces
3 eggs whisked

Fresh Produce

1 large onion finely chopped
2 tbsp chopped parsley

Dairy

2-4 tbsp butter

Packaged Goods/Staples

1/2 cup ground roasted almonds
1/4 cup powdered sugar^[1]
8 oz phyllo filo dough (18 sheets)

B'stilla Culinary Spice Kit

ginger, black pepper, cinnamon, turmeric, saffron

Optional Garnish

powdered sugar & cinnamon
whole almonds

Instructions

Filling #1 Almond Sugar

Mix almonds with sugar^[1]. Set aside.

Filling #2 Sauce

In a POT, melt 2 tbsp butter over medium heat.
Add onions and fry until translucent.
Add chicken, parsley, B’stilla spices, and salt to taste. Stir-fry for 3 minutes.
Add 1 cup of water. Cook for about 20 minutes until the chicken is tender.
Take the chicken out. > Next see Filling #3.
Continue to cook the sauce uncovered over medium-low heat until no liquid is left.
Stir in eggs and cook for about 2 minutes.
Adjust salt & pepper to taste. Turn the heat off.

Filling #3 Meat

Use the chicken cooked in the step for Filling #2.
Let the chicken cool, then shred it.

Assembly

Cover a 9-inch PIE DISH with overlapping phyllo sheets and about 5 inches hanging over the edges of the dish.
Add layers of the fillings in this order: #2 (sauce), #3 (meat), #1 (almond-sugar).
Cover with the overlapping phyllo sheets.
Spread a thin layer of butter on top.

Bake

Preheat OVEN to 350°F.
Bake B’stilla for 30-40 minutes.
Let it cool a bit.

Serve

Optionally, add garnish.

Enjoy!

Notes

[1] Recommended: Substitute sugar with 1/3 cup soft dried prunes or apricots, finely chopped.

Alternative simple stew version

Follow only the step under Fillings #2 until the chicken is tender.

Mix 1-2 tbsp almond butter into the sauce and serve over couscous or potatoes.

Alternatively

Use the B’stilla spices for a different tagine recipe:

Tagine with prunes

Tagine with olives