B'stilla (Pigeon Pastilla)

Name: B'stilla (Pigeon Pastilla)
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 1kg chicken thighs or pigeon; 200g almonds, blanched and toasted; 1 tsp cinnamon; 50g icing sugar; 6 eggs, scrambled with chicken cooking liquid; 1 large onion, grated; 1 bunch coriander and parsley; 1 tsp ginger; 1 pinch saffron; 6 sheets phyllo pastry; 100g butter, melted

Moroccan sweet and savoury pie of shredded pigeon (or chicken) in crispy warqa with almonds and cinnamon.

Total time

105 min

Prep

30 min

Cook

75 min

Difficulty

hard

Cuisine

Moroccan

Ingredients

1kgchicken thighs or pigeon

200galmonds, blanched and toasted

1 tspcinnamon

50gicing sugar

6eggs, scrambled with chicken cooking liquid

1large onion, grated

1 bunchcoriander and parsley

1 tspginger

1 pinchsaffron

6 sheetsphyllo pastry

100gbutter, melted

Instructions

Braise chicken with onion, ginger, saffron and herbs until very tender. Shred.

Cook down liquid until nearly dry. Add eggs and scramble.

Grind almonds with cinnamon and icing sugar.

Layer phyllo sheets with butter in a round baking dish. Add chicken, then egg, then almond mixture. Fold pastry over.

Bake at 190°C for 25 minutes until golden. Dust with cinnamon and icing sugar.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

654

Protein

21.2g

Fat

52.7g

Carbs

30.4g

Fiber

7.3g

Sodium

119mg

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