Moroccan Bastilla
בסטילה
A magnificent sweet-savory pie of flaky warqa (or phyllo) pastry filled with spiced chicken or pigeon, eggs, and ground almonds dusted with cinnamon and powdered sugar. This Moroccan-Jewish masterpiece graced the Shabbat tables of the Jewish mellah (quarter) for centuries.
Ingredients
- •8 sheets phyllo pastry
- •500g chicken breast, poached and shredded
- •4 eggs, beaten
- •1 cup blanched almonds, toasted and roughly ground
- •1 large onion, finely chopped
- •½ cup fresh parsley and cilantro, chopped
- •1 tsp cinnamon + extra for dusting
- •½ tsp ginger
- •½ tsp turmeric
- •Pinch saffron in 2 tbsp warm water
- •Salt and pepper
- •4 tbsp olive oil
- •Powdered sugar for dusting
Instructions
- 1
Cook onion in oil until golden. Add shredded chicken, saffron water, spices, and herbs. Cook 5 minutes.
- 2
Stir beaten eggs into the pan; scramble lightly until just set. Remove from heat.
- 3
Mix ground almonds with 1 tsp cinnamon and 2 tbsp powdered sugar separately.
- 4
Brush a round baking dish with oil. Layer 4 phyllo sheets, brushing each with oil, letting edges hang over.
- 5
Spread the almond mixture on the base. Layer chicken-egg mixture on top.
- 6
Fold overhanging phyllo over the filling. Layer remaining phyllo on top, tucking edges under.
- 7
Bake at 190°C for 25–30 minutes until deep golden.
- 8
Dust generously with powdered sugar and trace a cinnamon pattern on top. Serve warm.
Kosher notes
Omit butter if using meat. Use oil to brush phyllo sheets.
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