Moroccan Bstilla Sweet Savory Pie (Printable version)

Crisp Moroccan pastry filled with spiced shredded chicken, creamy eggs, and cinnamon almonds, topped with powdered 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 tablespoons olive oil
04 - 2 cloves garlic, minced
05 - 1 teaspoon ground ginger
06 - 1 teaspoon ground cinnamon
07 - 1 teaspoon ground turmeric
08 - 1/2 teaspoon ground black pepper
09 - 1/2 teaspoon ground white pepper
10 - 1 teaspoon salt
11 - 1/2 teaspoon saffron threads, soaked in 2 tablespoons 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 tablespoons unsalted butter, melted
19 - 1/4 cup granulated sugar
20 - 1/2 teaspoon ground cinnamon
21 - 1/4 teaspoon orange blossom water

→ Assembly

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

# How to Make It:

01 - Heat olive oil in a large pot over medium heat. Add onions and garlic, sauté until soft, 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 for 35-40 minutes until chicken is tender. Remove chicken, shred meat, and discard 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 almonds 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, letting edges hang 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 more 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 tips:

01 -
  • The juxtaposition of cinnamon dusted sugar over deeply savory spiced chicken creates something guests will talk about for weeks after your dinner party
  • Despite looking like it came from a professional Moroccan kitchen this comes together with patience rather than advanced technique
  • The texture contrast alone is worth the effort—shattering crisp pastry giving way to tender chicken creamy eggs and crunchy toasted almonds
02 -
  • Warqa pastry is more pliable and forgiving than phyllo so if you can find it at a specialty market the assembly will be less stressful
  • The egg mixture must be added slowly to the hot sauce while stirring constantly or you will end with scrambled egg chunks instead of a cohesive creamy layer
  • Let the pie cool for at least 10 minutes before cutting or the layers will slide apart and you will lose that beautiful cross section
03 -
  • Sprinkle the sugar and cinnamon through a fine mesh sieve for that elegant professional pattern instead of dusting it freehand
  • If using phyllo work quickly and confidently because hesitating leads to tearing and the repaired spots will show

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