In Morocco, some dishes are not just meals—they’re moments. Special occasions, weddings, family reunions—all wrapped up in flaky pastry and infused with centuries of tradition. B’stilla, sometimes called Pastilla, is one such dish. A golden pie that’s crisp on the outside, tender on the inside, and bursting with an unexpected harmony of sweet and savory.
I’m Aminah, a young chef from Fez, and every time I make B’stilla, it feels like I’m stitching a piece of my heritage into every fold of pastry. This dish was always reserved for celebrations in our home. I remember the smell of cinnamon and roasted almonds wafting through the air while my mother and aunts layered thin warqa sheets with spiced chicken, egg custard, and crushed nuts. As a little girl, I would sit on a stool beside them, brushing the pastry with butter and feeling like I was part of something grand.
Now that I’ve inherited this tradition, let me walk you through the rich and detailed steps to making a classic Moroccan Chicken B’stilla. This version uses chicken (the more common and accessible option today), though pigeon was traditionally used in older recipes.
Ingredients for Traditional Chicken B’stilla
For the Chicken Filling:
- 1 whole chicken (about 1.5 kg), cut into pieces
- 2 large onions, finely chopped
- 1 small bunch of fresh parsley, chopped
- 1 small bunch of fresh coriander, chopped
- 2 teaspoons ground ginger
- 1 teaspoon ground turmeric
- 1 teaspoon cinnamon
- 1/2 teaspoon ground black pepper
- Salt to taste
- 4 tablespoons olive oil
- 1 cinnamon stick
- 2 cups water
For the Egg Mixture:
- 6 large eggs
- Cooking liquid from chicken
- Salt to taste
For the Almond Layer:
- 200g blanched almonds
- 2 tablespoons sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon orange blossom water (optional)
- 1 tablespoon butter
For Assembly:
- 8 to 10 sheets of warqa (or substitute with filo pastry)
- 100g melted butter for brushing
- Powdered sugar and cinnamon for garnish
How I Make Chicken B’stilla Step by Step
Step 1: Cook the Chicken
In a large pot, I heat the olive oil and add the chopped onions, fresh herbs, spices, and chicken pieces. I stir until everything is well coated and let it cook gently for about 10 minutes. Then I pour in about 2 cups of water and add the cinnamon stick.
I cover and simmer on medium heat for 35 to 40 minutes, until the chicken is tender and falling off the bone. Once done, I remove the chicken pieces and set them aside to cool. The remaining sauce will be used for the egg mixture.
Step 2: Prepare the Egg Mixture
I strain the cooking liquid to remove any herb stems and return it to the pan. I beat the eggs and slowly pour them into the hot sauce over low heat, stirring constantly. The eggs should scramble gently, absorbing all the spices and juices. The result is a rich, moist mixture—never dry, never runny.
Step 3: Shred the Chicken
Once cooled, I carefully remove the bones and skin, then shred the meat into small, bite-sized pieces. I set it aside in a bowl, ready for layering.
Step 4: Make the Almond Layer
In a dry skillet, I toast the blanched almonds until golden, then blend them with sugar and cinnamon in a food processor. I stir in the melted butter and a splash of orange blossom water. The result is a sweet, nutty crumble that adds both texture and flavor to the B’stilla.
Step 5: Assemble the B’stilla
Now comes the part I love most—assembly.
I lightly grease a round baking dish (about 10–12 inches wide). I brush a sheet of warqa with melted butter and lay it across the dish, letting the edges hang over. I continue layering sheets in a circular pattern, overlapping and buttering each one. I use about 5–6 sheets to make a strong base.
First, I add the shredded chicken. Then I spread the egg mixture over it, followed by the almond crumble. I gently fold over the overhanging pastry to cover the filling. I place 2 or 3 more sheets on top, tucking the edges underneath and brushing the whole thing generously with butter.
Step 6: Bake Until Golden
I preheat the oven to 180°C (350°F) and bake the B’stilla for about 25 to 30 minutes, until the top is golden and crisp. The smell in the kitchen at this point is irresistible—floral, spicy, and buttery.
Step 7: The Finishing Touch
Just before serving, I dust the top with powdered sugar and draw criss-cross patterns using cinnamon. The sweetness on top contrasts beautifully with the spiced, savory layers inside.
Prep and Cooking Details
- Prep Time: 45 minutes (including almond prep and assembly)
- Cook Time: 60 minutes
- Total Time: About 1 hour 45 minutes
- Serves: 6–8 people
Nutritional Information (Approximate per serving)
- Calories: 500–600 kcal
- Protein: 25–30g
- Carbohydrates: 30g
- Fat: 30g
- Fiber: 3g
- Sugar: 8g
- Sodium: Moderate, depending on added salt
B’stilla is rich and indulgent, no doubt. But it’s packed with quality protein, healthy fats from almonds, and a symphony of spices that are both flavorful and beneficial.
B’stilla isn’t something we make every day. It’s special. It takes time and care, but the result is something you’ll remember for years. When I place it at the center of the table, there’s always a moment of quiet—then a gasp when the crisp crust gives way to the warm, fragrant filling.
