Moroccan Bastilla

Description

Bastilla (also spelled pastilla) is a famous Moroccan pie that beautifully blends sweet and savory flavors. Traditionally made with pigeon or chicken, almonds, and eggs, all wrapped in delicate warqa (or phyllo) pastry, it's topped with cinnamon and powdered sugar for a unique taste.

This elegant dish is often served on special occasions, such as weddings or family celebrations, and is a true showcase of Moroccan culinary artistry.

Ingredients

• 500g chicken thighs or breast
• 1 onion, finely chopped
• 4 eggs
• 150g blanched almonds
• 1 tsp ground cinnamon
• 1/2 tsp saffron threads
• 1 tsp ground ginger
• 1/2 tsp turmeric
• Salt and pepper to taste
• 2 tbsp butter
• 8 sheets phyllo dough or warqa
• 2 tbsp powdered sugar (for garnish)
• 1 tsp cinnamon (for garnish)
• Olive oil for brushing

Steps

1. In a pot, cook the chicken with onions, saffron, ginger, turmeric, salt, and pepper. Add water and simmer until the chicken is tender. Remove the chicken and shred it.
2. Continue simmering the sauce and stir in beaten eggs until they scramble and absorb the sauce. Set aside.
3. Fry the almonds in oil until golden, then grind them with cinnamon and a little sugar.
4. Butter a round baking dish and layer 3–4 sheets of phyllo dough, brushing each with oil. Let the excess hang over the edges.
5. Add layers of shredded chicken, egg mixture, and ground almonds. Fold in the edges and add more phyllo on top to seal the pie.
6. Brush the top with butter or oil and bake in a preheated oven at 180°C (350°F) for 25–30 minutes, until golden and crisp.
7. Let cool slightly, then dust the top with powdered sugar and cinnamon in a crisscross pattern.