Traditional Moroccan Bistilla: A Savory Poultry Pie Recipe

Ingredients

  • 1 whole chicken (about 3 pounds)
  • 2 large onions, finely chopped
  • 4 cloves garlic, minced
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh cilantro
  • 6 large eggs
  • 1/2 cup blanched almonds
  • 2 tablespoons powdered sugar
  • 1 teaspoon ground cinnamon
  • 8 ounces (about 16 sheets) phyllo dough
  • 1/2 cup unsalted butter, melted
  • Additional powdered sugar and cinnamon for dusting

Steps and instructions

  1. Place the chicken in a large pot and add enough water to cover it. Add one onion, garlic, turmeric, ginger, 1/2 teaspoon cinnamon, pepper, parsley and cilantro. Bring to a boil, then reduce heat to medium and simmer until the chicken is cooked and easily falls off the bone, about 1-1.5 hours.
  2. Remove the chicken from the pot, let it cool, then shred the meat, discarding the skin and bones. Set aside.
  3. Continue to simmer the broth until it is reduced to approximately 2 cups. Beat the eggs in a bowl, then slowly add them to the broth, stirring constantly until they are fully incorporated. Cook for another 10 minutes, then remove from heat.
  4. In a frying pan, toast the almonds until they are golden brown. Let them cool, then grind them in a food processor. Mix the ground almonds with 2 tablespoons of powdered sugar and 1 teaspoon of cinnamon.
  5. Preheat your oven to 375°F (190°C). Grease a round baking dish with some of the melted butter.
  6. Place one sheet of phyllo dough in the dish, allowing the edges to hang over the sides. Brush with melted butter. Repeat this process with 7 more sheets of dough, placing each at a slightly different angle.
  7. Spread the shredded chicken evenly over the dough. Sprinkle the almond mixture on top, then cover with the egg mixture. Fold the overhanging dough inwards to cover the filling. Brush with more butter.
  8. Layer the remaining sheets of phyllo dough on top, brushing each with butter, then tuck the edges into the dish to seal the pie. Brush the top with the remaining butter.
  9. Bake for 30-40 minutes, or until the pie is golden brown. Remove from the oven and dust with additional powdered sugar and cinnamon before serving.

Tools for making

Recipe variations

  • Use phyllo dough for a flaky crust, or try puff pastry for a richer texture.
  • Substitute the chicken with shredded turkey or duck for a different flavor.
  • For a vegetarian option, replace the chicken with roasted vegetables such as bell peppers, zucchini, and eggplant.
  • Add raisins or currants to the filling for a hint of sweetness.
  • Include ground almonds or almond flour in the crust for a nutty flavor.
  • Experiment with different spices such as cumin, coriander, or paprika to customize the flavor profile.
  • Try using filo pastry instead of phyllo dough for a lighter crust.
  • Add a layer of sautéed mushrooms or spinach to the filling for extra depth of flavor.
  • Replace the almonds with pistachios or walnuts for a variation in texture.
  • Make a seafood version by using shrimp, crab, or fish as the main protein.

Recipe overview

Bistilla, also known as Pastilla, is a traditional Moroccan pie, typically served during special occasions and family gatherings. It's a perfect blend of sweet and savory flavors, with spiced, shredded chicken, sweetened ground almonds, and a creamy, custard-like egg mixture, all enclosed in a crispy phyllo dough pastry. The pie is then baked until golden and dusted with cinnamon and powdered sugar for an extra touch of sweetness. This exquisite dish is a labor of love, requiring time and patience, but the reward is a deliciously complex and satisfying meal that is sure to impress. Expect a unique culinary adventure with the making of this recipe. Enjoy!

Common questions

  1. Can I use a different type of meat?
    Yes, you can use other meats like duck or turkey as a substitute for chicken. Adjust the cooking time accordingly.
  2. Can I make this dish vegetarian?
    Yes, you can make a vegetarian version by substituting the chicken with vegetables like mushrooms, carrots, and peas. Adjust the seasonings to taste.
  3. Can I make the pie ahead of time?
    Yes, you can prepare the pie in advance and refrigerate it before baking. Just make sure to cover it tightly with plastic wrap or foil to prevent it from drying out. Bake it when you're ready to serve.
  4. Can I freeze the Bistilla?
    Yes, you can freeze the cooked and cooled Bistilla. Wrap it tightly in plastic wrap and place it in an airtight container or freezer bag. Thaw it in the refrigerator overnight, then reheat in the oven before serving.
  5. What can I serve Bistilla with?
    Bistilla is often served as a main dish, accompanied by a simple salad or a side of couscous. It can also be enjoyed as an appetizer or a part of a Middle Eastern or Moroccan-inspired feast.

Serving dishes and utensils

  • Baking dish - A round baking dish is needed to assemble and bake the Bistilla.
  • Large pot - A large pot is required to cook the chicken and prepare the broth.
  • Frying pan - A frying pan is used to toast the almonds for the filling.
  • Food processor - A food processor is helpful to grind the toasted almonds into a fine powder.
  • Pastry brush - A pastry brush is used to brush melted butter onto the phyllo dough layers.
  • Knife - A knife is needed to finely chop the onions and mince the garlic.
  • Spatula - A spatula comes in handy for stirring the broth and egg mixture.
  • Measuring spoons - Measuring spoons are used to accurately measure the spices and powdered sugar.

Origin stories

Bistilla, also known as Pastilla, is a traditional Moroccan dish typically served at weddings and other special occasions. The dish, which is essentially a savory pie, is believed to have originated from Andalusia when the Moors fled to Morocco after their expulsion from Spain in the 15th century. Traditionally, Bistilla was made with pigeon, but nowadays, chicken is more commonly used. The dish is a culinary symbol of the blend of cultures with its use of phyllo pastry, a nod to the Ottoman influence, and the filling, which is distinctly Moroccan. Despite its intricate appearance, every Moroccan family has their own version of Bistilla, each with their own secret ingredient or method, making Bistilla a true national treasure of Morocco. The sweet and savory mix, involved in its taste, is a hallmark of Moroccan cuisine and is bound to transport anyone who tastes it to the bustling souks and aromatic kitchens of Morocco.

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.