Moroccan Tagine

This is one of the few dishes that Moroccans can claim for their own. Unlike couscous or tajine which stretches across the Maghreb b’stilla is firmly routed in Morocco. Today, the most common type of b’stilla served is chicken but traditionally it was made with pigeon. Only recently has this dish become something that an average Moroccan person might eat – previously it was reserved only for royalty or the wealthy.

B’stella b’djaj – chicken bastilla
Chicken B'stilla is one of Morocco's most unique dishes. It's a combination of rich ingredients that are both sweet and savory. It's the perfect special occasion dish ...

 B’stella b l’hout – fish bastilla​
Ingredients
  • Filling Ingredients
  • 2T veg oil
  • 1 onion finely chopped
  • 3-4 boneless, skinless chicken breast halves
  • ¼ C minced fresh flat leaf parsley
  • 2 Tbsp minced fresh cilantro (I use a bit more)
  • ¼ tsp ground turmeric
  • 8 threads saffron, crushed
  • 1 cup water
  • 1 tsp ground ginger
  • 1¼ tsp ground cinnamon
  • 3 eggs, lightly beaten
  • 1 tsp salt
  • ½ tsp pepper
  • ⅔ C powdered sugar
  • Almond Mixture
  • ½ cup whole blanched almonds
  • ½ cup powdered sugar
  • 1 tsp ground cinnamon
  • 12 sheets phyllo dough, thawed
  • 1 cup (2 sticks) butter, melted
  • ground cinnamon and powdered sugar for garnish
FILLING
  1. In a large saucepan over med heat, heat the oil.
  2. Saute’ onion until golden (6-8 min).
  3. Add chicken, parsley, cilantro, turmeric, saffron, water, ginger, & cinnamon.
  4. Cover & cook until the chicken is tender (20-25 min).
  5. Transfer chicken to a bowl or plate and set aside to cool. Let the sauce continue to simmer in the pan and add the beaten eggs, salt, pepper, & sugar.
  6. Stir constantly until the eggs are gently scrambled.
  7. Shred the chicken & add it to the egg mixture.
  8. Set aside.
ALMOND MIXTURE
  1. In a blender or food processor, coarsely grind the almonds and mix w/ sugar & cinnamon. Set aside.
  2. Preheat the oven to 425 degrees F.
  3. Remove 12 sheets of phyllo from the pkg and re wrap the remaining phyllo in its original wrap. Refrigerate for future use.
  4. Stack the 12 sheets on a work surface and cover w/ a damp towel.
  5. Spray a little butter on a pizza pan or baking sheet.
  6. Layer 3 sheets of phyllo, lightly spraying each layer w/ butter.
  7. Sprinkle the 3rd sheet evenly w/ ½ of the almond mixture.
  8. Layer & butter 3 more sheets.
  9. Spread the chicken mixture evenly over the top, leaving a 1½” border of phyllo.
  10. Fold over the edges to partially cover the chicken mixture.
  11. Layer & butter 3 more sheets over the chicken, sprinkling the remaining almond mixture evenly over the top.
  12. Layer & butter the last 3 sheets of phyllo over the almond mixture.
  13. Tuck the edges of the last 6 sheets under the b’stilla as you would a bed sheet (at this point, I take another baking sheet and place it on top, then flip it over & seal the last 6 sheets of phyllo from bottom to top)
  14. Bake the b’stilla until golden brown (20-25 min).
  15. Place the powdered sugar in a fine-meshed sieve. Tap the sides of the sieve to cover the surface of the b’stilla lightly and; evenly w/ sugar.
  16. Using thumb & forefinger, sprinkle ground cinnamon over the top (most people make patterns, I just lightly dust it).
  17. Serve immediately, before pastry becomes soggy.