Impress your family and friends with a flavorful Moroccan pie known as a Pastilla or Bastilla made with phyllo dough and a delicate chicken, egg, and almond filling infused with typical Moroccan spice combination of turmeric, saffron, cinnamon, and parsley and a touch of orange blossom water. Absolutely delightful!

Serves 6-8 | Prep. time 1 hours 45 minutes | Cooking time 30 minutes

Ingredients

Chicken filling

• 1 cup parsley, finely chopped
• 2 large onions, finely chopped
• 1 whole chicken (about 2 pounds), cut into pieces
• 1 teaspoon cinnamon powder
• 1 teaspoon ginger powder
• ¼ teaspoon turmeric powder
• 2 tablespoons cooking oil
• Large pinch saffron
• ¼ teaspoon pepper
• 1 teaspoon salt
• 2 cups of water

 Egg filling

• 6 eggs, lightly beaten

 Almond filling

• ¼ pound powdered sugar
• 10 ounces blanched almonds
• ¼ teaspoon cinnamon powder
• 2 tablespoons orange blossom water
• Oil for frying

 Dough

• Phyllo or Moroccan Warka dough
• 1 egg yolk
• ½ cup butter, melted
• Powdered sugar and cinnamon for dusting

Directions

Chicken and Egg Filling

1. Heat the oil in a medium saucepan or Dutch oven over medium heat.
2. Add the onion, spices, and parsley; stir-cook until soft and fragrant.
3. Add the chicken. Cover and cook for 10 minutes.
4. Add enough water to make a thick sauce. Cover and cook for 25–30 minutes.
5. Take the chicken out of the sauce. Let it cool down, then remove the bones and shred the meat.
6. Add the eggs to the sauce and reduce heat to low. Cook for 10–15 minutes, stirring occasionally.

Almond Filling

1. Heat the oil in a medium saucepan or skillet over medium heat.
2. Add the almonds and stir-cook until they turn evenly brown.
3. Drain the almonds over paper towels.
4. In a food processor, blend the almonds with the cinnamon, powdered sugar, and orange blossom water.

Folding the Pastilla

1. Grease a baking pan with melted butter.
2. Fold the phyllo pastry in half. Arrange 3 layers in the center of the baking pan.
3. Place additional folded sheets around the edges so that about ⅓ of them are hanging outside the pan.
4. Brush the sheets with some melted butter. Add the egg mixture and top with 2 phyllo sheets. Brush them with more melted butter.
5. Add the chicken and top with 2 layers of phyllo. Brush them with some melted butter.
6. Add the almond mixture and top with 2 layers of phyllo. Brush them with some melted butter.
7. Starting from the side, fold the phyllo dough. Brush on top with some melted butter and egg yolk mixture.
8. Place 3–4 phyllo layers on top; tuck the layers in order to create a seal at the bottom of the pie.
9. Brush on top with melted butter and egg yolk.
10. Preheat the oven to 350°F.
11. Bake for 20–30 minutes, until golden brown.
12. Top with some cinnamon and powdered sugar. Serve warm.

 

Recipe from Sarah Spencer’s cookbook  A Taste of Morocco 

 

 

 

 

 

 

 

If you would like to print the recipe, please click here.