Moroccan Bstilla Sweet Savory Pie (Print View)

Spectacular Moroccan pie with spiced poultry, eggs, and almonds wrapped in crisp, buttery pastry, topped with cinnamon and sugar.

# Ingredient List:

→ 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
24 - 2 tbsp powdered sugar
25 - 1 tsp ground cinnamon

# How to Make:

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 and shred meat, discarding 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. Do not overcook. 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 if using.
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 10 minutes. Dust top with powdered sugar and cinnamon in decorative stripes or patterns.

# Expert Advice:

01 -
  • The way the buttery pastry shatters into the tender spiced filling creates texture magic in every single bite
  • That dramatic moment when you dust the golden pie with powdered sugar and cinnamon never fails to impress guests
  • Leftovers somehow taste even better the next morning for breakfast
02 -
  • Don't overcook the egg mixture or it will turn grainy instead of staying creamy
  • Brush every single layer of pastry with butter or you'll have sad soggy spots
  • The pie needs that 10 minute rest period or the sugar will melt into the pastry instead of sitting prettily on top
03 -
  • Use squab or Cornish game hens for authentic richness though chicken works perfectly
  • Let the reduced sauce cool slightly before adding eggs to prevent scrambling too fast

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