Moroccan Bstilla Sweet Savory Pie (Print Version)

Golden pastry layers filled with spiced chicken, creamy eggs, and cinnamon almonds, topped with sugar dusting

# What You'll Need:

→ Poultry Filling

01 - 1.5 lbs chicken thighs, bone-in and skinless
02 - 2 medium onions, finely chopped
03 - 2 tbsp olive oil
04 - 2 cloves garlic, minced
05 - 1 tsp ground ginger
06 - 1 tsp ground cinnamon
07 - 1 tsp ground turmeric
08 - 1/2 tsp ground black pepper
09 - 1/2 tsp ground white pepper
10 - 1 tsp salt
11 - 1/2 tsp saffron threads, soaked in 2 tbsp 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 tbsp unsalted butter, melted
19 - 1/4 cup granulated sugar
20 - 1/2 tsp ground cinnamon
21 - 1/4 tsp orange blossom water

→ Assembly

22 - 8-10 sheets warqa or phyllo dough
23 - 6 tbsp unsalted butter, melted for brushing
24 - 2 tbsp powdered sugar for topping
25 - 1 tsp ground cinnamon for topping

# Step-by-Step Guide:

01 - Heat olive oil in a large pot over medium heat. Sauté onions and garlic until softened, 5-7 minutes. Add chicken thighs, 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 discarding bones, and reserve sauce in pot.
02 - Place reserved sauce over medium heat and reduce to approximately 1 cup. Beat eggs in a bowl, then slowly pour into sauce while stirring constantly. Continue stirring until eggs are just set and creamy, taking care not to overcook. Remove from heat and set aside.
03 - Toast almonds in a dry pan over medium heat until golden. Transfer to a food processor and pulse until coarsely ground. Mix with melted butter, sugar, cinnamon, and orange blossom water until well combined.
04 - Preheat oven to 375°F. Butter a 10-inch round baking dish. Arrange 4-5 phyllo sheets in the dish, overlapping and allowing edges to hang over sides. Brush each sheet with melted butter. Spread half the almond mixture over the pastry, followed by all shredded chicken, then the egg mixture, and remaining almonds. Fold overhanging pastry over the filling. Cover with 3-4 additional sheets, tucking edges underneath and brushing each with butter. Brush the top generously with more butter.
05 - Bake for 35-40 minutes until pastry is golden and crisp. Allow to cool for 10 minutes. Dust the top with powdered sugar and cinnamon in decorative stripes or patterns before serving.

# Expert Suggestions:

01 -
  • The shocking and delightful contrast between savory spiced chicken and sweet cinnamon sugar topping creates an experience your guests will talk about for weeks
  • Despite its impressive appearance, this pie comes together through a surprisingly forgiving process that welcomes imperfection
  • Each bite delivers layers of texture from buttery crisp pastry to tender shredded chicken and crunchy almonds
02 -
  • Keep unused phyllo covered with a damp towel while working to prevent drying and cracking
  • The egg mixture must be stirred constantly and removed from heat while still slightly undercooked as it will continue setting
  • Let the pie cool for at least 10 minutes before cutting or the layers will slide apart
03 -
  • Melt more butter than you think you need and brush each layer thoroughly for the flakiest results
  • Work quickly but calmly with the phyllo, and do not worry about tears as multiple layers hide any imperfections

Go Back