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B'stilla (Pigeon Pastilla)
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
1
Braise chicken with onion, ginger, saffron and herbs until very tender. Shred.
2
Cook down liquid until nearly dry. Add eggs and scramble.
3
Grind almonds with cinnamon and icing sugar.
4
Layer phyllo sheets with butter in a round baking dish. Add chicken, then egg, then almond mixture. Fold pastry over.
5
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
Reviews
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