Moroccan B'stilla

A traditional Moroccan B'stilla is a sumptuous sweet and savory pie that showcases a harmonious blend of spiced chicken, almonds, and eggs, encased in layers of flaky phyllo dough and garnished with powdered sugar and cinnamon. Perfect for showcasing the rich and diverse flavors of Moroccan cuisine.

Prep time: 30 minutes
Cook time: 45 minutes
Serves: 6

Ingredients

2 lbs chicken (or pigeon) meat

1 tbsp olive oil

2 cups chicken broth

1 large onion, finely chopped

3 cloves garlic, minced

1 tsp ground ginger

1 tsp ground cinnamon

1 tsp turmeric

1/2 tsp ground black pepper

1/2 tsp saffron threads, crumbled

3 eggs, beaten

1 cup blanched almonds, chopped

1/2 cup sugar

1/4 cup parsley, chopped

1/4 cup cilantro, chopped

1/2 cup unsalted butter, melted

1 lb phyllo dough

Powdered sugar, for topping

Ground cinnamon, for topping

Instructions

1. Preheat oven to 375°F.

2. In a large skillet, heat olive oil over medium heat. Add onion and garlic, sautéing until translucent.

3. Stir in chicken, ginger, cinnamon, turmeric, black pepper, and saffron. Cook until the chicken is browned.

4. Add chicken broth, reduce heat, cover, and simmer for 30 minutes.

5. Remove chicken, shred meat, and set aside. Reduce broth until thickened.

6. In a bowl, mix eggs with thickened broth, stirring in chicken, almonds, sugar, parsley, and cilantro.

7. Brush a baking dish with melted butter. Layer 5 sheets of phyllo dough, brushing each with butter.

8. Spread chicken mixture over phyllo, top with 5 more buttered phyllo sheets.

9. Bake for 30-35 minutes until golden brown.

10. Let cool for 10 minutes, sprinkle with powdered sugar and cinnamon before serving.

Storage

Store in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat in a preheated oven at 350°F until warm, about 15 minutes.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.