Authentic Moroccan Bisteeya Recipe: A Step-by-Step Guide

Ingredients

  • 2 tablespoons vegetable oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 pound boneless, skinless chicken thighs
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon salt
  • 2 cups chicken broth
  • 2 large eggs
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh parsley
  • 1 cup blanched almonds
  • 1/4 cup powdered sugar
  • 1 teaspoon ground cinnamon
  • 6 sheets phyllo dough
  • 1/2 cup unsalted butter, melted
  • 1/4 cup powdered sugar (for dusting)
  • 1 teaspoon ground cinnamon (for dusting)

Steps and instructions

  1. Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and minced garlic, and sauté until the onions are translucent.
  2. Add the chicken thighs to the skillet and cook until browned on all sides. Once the chicken is browned, add the ground cinnamon, turmeric, ginger, black pepper, and salt. Stir well to coat the chicken in the spices.
  3. Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to low, cover the skillet, and let it simmer for about 30 minutes, or until the chicken is cooked through and tender.
  4. While the chicken is cooking, beat the eggs in a small bowl. Once the chicken is done, slowly pour the beaten eggs into the skillet, stirring constantly. The eggs will scramble and thicken the sauce. Cook for a few more minutes, then remove the skillet from the heat.
  5. Stir in the chopped fresh cilantro and parsley, then set the chicken mixture aside to cool.
  6. In a food processor, combine the blanched almonds, powdered sugar, and ground cinnamon. Process until the mixture is finely ground.
  7. Preheat your oven to 375°F (190°C). Brush a pie dish with some of the melted butter.
  8. Lay a sheet of phyllo dough in the pie dish, and brush it with more melted butter. Repeat with the remaining phyllo sheets, brushing each one with butter, until all the sheets are used.
  9. Spread the chicken mixture over the phyllo dough in the pie dish, then sprinkle the almond mixture on top.
  10. Fold the overhanging edges of the phyllo dough over the filling to enclose it completely. Brush the top with the remaining melted butter.
  11. Bake the bisteeya in the preheated oven for about 20 minutes, or until the phyllo is golden brown and crispy.
  12. Remove the bisteeya from the oven and let it cool for a few minutes. Dust the top with the additional powdered sugar and ground cinnamon before serving.

Tools for making

  • Skillet - A large skillet for sautéing the onions, garlic, and cooking the chicken.
  • Small Bowl - A small bowl for beating the eggs before adding them to the chicken mixture.
  • Food Processor - A food processor for grinding the almonds, powdered sugar, and cinnamon.
  • Pie Dish - A pie dish for assembling and baking the bisteeya.
  • Brush - A brush for brushing melted butter onto the phyllo dough and the pie dish.

Recipe variations

  • Use phyllo dough sheets to create individual bisteeya triangles instead of a pie dish.
  • Replace the chicken with cooked ground lamb or beef for a different meat option.
  • Substitute the chicken with cooked shredded duck for a unique flavor twist.
  • Make a vegetarian version by replacing the chicken with sautéed mushrooms and adding extra vegetables like bell peppers and zucchini.
  • Try using puff pastry instead of phyllo dough for a flakier crust.
  • Add a layer of cooked rice or couscous to the filling for added texture.
  • Experiment with different spices like cumin, paprika, or cardamom to customize the flavor profile.
  • Include dried fruits like raisins, apricots, or dates to add a touch of sweetness to the filling.
  • Garnish with toasted sesame seeds or slivered almonds for an extra crunch.
  • Add a drizzle of honey or a sprinkle of orange zest over the top for a citrusy note.

Recipe overview

Bisteeya, also known as pastilla, is a traditional Moroccan pie that combines sweet and savory flavors in a unique and delightful way. This recipe features tender chicken thighs seasoned with aromatic spices and cooked until succulent in a rich broth. The chicken is then mixed with scrambled eggs and fresh herbs, layered on crispy phyllo dough, and topped with a sweet and crunchy almond mixture. Baked to golden perfection and dusted with powdered sugar and cinnamon, this dish offers an exotic and complex medley of tastes and textures that will surely impress. It might seem intricate, but the steps are quite straightforward, making it a perfect dish to try when you want to experiment with new and exciting international cuisine. Enjoy the journey of making Bisteeya, it's well worth the effort!

Common questions

  1. Can I use chicken breasts instead of chicken thighs? Yes, you can use chicken breasts instead of chicken thighs in this recipe. However, keep in mind that chicken breasts may cook faster than thighs, so adjust the cooking time accordingly to ensure they are fully cooked.
  2. Can I substitute the phyllo dough with puff pastry? While traditional bisteeya uses phyllo dough, you can substitute it with puff pastry if desired. Just make sure to adjust the baking time and follow the instructions on the puff pastry package.
  3. Can I make the bisteeya in advance? Yes, you can prepare the chicken mixture in advance and refrigerate it. Assemble and bake the bisteeya just before serving for the best results.
  4. Can I freeze the bisteeya? Bisteeya is best enjoyed fresh, but you can freeze any leftover portions. Wrap the cooled bisteeya tightly in plastic wrap or aluminum foil, then place it in an airtight container or freezer bag. Thaw and reheat in the oven before serving.
  5. What can I serve with bisteeya? Bisteeya is often served as a main course with a side salad. It pairs well with fresh greens, couscous, or roasted vegetables.
  6. Can I add other spices or herbs to the chicken mixture? Absolutely! Feel free to experiment and customize the flavors to your liking. Some additional spices and herbs that work well with bisteeya include paprika, cumin, coriander, and mint.

Serving dishes and utensils

  • Large skillet - Used for sautéing the onions, garlic, and cooking the chicken.
  • Small bowl - Used for beating the eggs before adding them to the chicken mixture.
  • Food processor - Used for grinding the almonds, powdered sugar, and cinnamon.
  • Pie dish - Used for assembling and baking the bisteeya.
  • Pastry brush - Used for brushing melted butter onto the phyllo dough layers.

Origin stories

Bisteeya, a complex, savory Moroccan pie, has its roots in the city of Fez, one of Morocco's culinary epicenters. Traditionally prepared for special occasions and large gatherings, this dish encapsulates the spirit of Moroccan hospitality and the art of festive dining. The creation process is almost ceremonial, with women of the household often gathering to prepare the pie together. The result, served after the soup course and before the main meat dish, is a delightful surprise, wrapped in thin layers of pastry dough: a succulent combination of chicken, almonds, and aromatic spices, with a subtle sweetness that teases the palate, blurring the line between savory and sweet, much like life in Morocco itself. It's a dish that tells a tale, a tale of a city and its people, their love for food, their knack for creating harmony out of contrasting flavors, and their penchant for transforming the act of cooking into a communal celebration.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.