Moroccan Bstilla Sweet Savory Pie (Printable)

A stunning Moroccan pie featuring layers of spiced chicken, scrambled eggs, and almonds wrapped in crisp buttery pastry, topped with cinnamon sugar.

# 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

# Steps:

01 - Heat olive oil in a large pot over medium heat. Add onions and garlic, sauté until soft, about 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, and discard 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 sheet 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 for 10 minutes. Dust top with powdered sugar and cinnamon in decorative stripes or patterns.

# Expert Advice:

01 -
  • The contrast between savory spiced chicken and sweet cinnamon sugar is pure magic
  • Despite looking intimidating, it actually comes together in manageable steps
  • It serves a crowd beautifully and makes any gathering feel like a celebration
02 -
  • Keep your phyllo covered with a damp towel while working because it dries out and cracks in minutes
  • Let the cooked chicken filling cool slightly before assembling or it'll make the pastry soggy
  • The custard like egg mixture must be creamy, not curdled, so stir constantly and don't walk away
03 -
  • If using phyllo, work quickly and keep the remaining sheets covered at all times
  • Reserved cooking liquid from the chicken is infinitely better than store bought broth

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