Bastilla (also spelled pastilla or b’stilla) is a legendary Moroccan pie that masterfully balances sweet and savory flavors. Traditionally made with pigeon, this version uses chicken, wrapped in layers of crisp, paper-thin warqa pastry and dusted with powdered sugar and cinnamon. The combination of spiced chicken, saffron, eggs, and almonds creates a unique and memorable dish that is perfect for special occasions.
Ingredients
- 2 lbs (900 g) bone-in, skinless chicken thighs (or a mix of thighs and breast)
- 2 large onions, finely chopped
- 3 cloves garlic, minced
- 1/4 cup (60 ml) olive oil
- 1 tsp ground ginger
- 1 tsp ground turmeric
- 1/2 tsp ground cinnamon
- 1/4 tsp saffron threads, crushed and soaked in 2 tbsp warm water
- 1/2 cup (120 ml) fresh cilantro, chopped
- 1/2 cup (120 ml) fresh parsley, chopped
- 1 cup (240 ml) water
- 6 large eggs, beaten
- 1 1/2 cups (200 g) blanched almonds
- 1/4 cup (50 g) granulated sugar
- 1 tbsp orange blossom water (optional)
- 1/2 cup (115 g) unsalted butter, melted
- 1 lb (450 g) warqa pastry sheets (or 12 sheets of phyllo dough, thawed)
- Powdered sugar, for dusting
- Ground cinnamon, for dusting
Instructions
- Cook the chicken: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onions and garlic, and sauté until softened, about 5 minutes. Add the chicken pieces, ginger, turmeric, cinnamon, saffron (with its water), cilantro, parsley, and 1/2 cup (120 ml) water. Stir to coat. Cover and simmer gently for 45 minutes, or until the chicken is cooked through and tender. The chicken should reach a safe minimum internal temperature of 165°F (74°C) as measured with a food thermometer.
- Shred the chicken: Remove the chicken from the pot and set aside to cool slightly. Once cool enough to handle, shred the meat, discarding the bones. Set the shredded chicken aside.
- Make the egg mixture: Continue to simmer the onion mixture uncovered over medium heat until most of the liquid has evaporated, about 5 minutes. Reduce the heat to low. Stir in the beaten eggs and cook, stirring constantly, until the eggs are scrambled and just set, about 3-4 minutes. This mixture should be moist but not runny. Remove from heat and set aside.
- Toast the almonds: In a dry skillet over medium heat, toast the blanched almonds, stirring frequently, until golden and fragrant, about 3-5 minutes. Let cool completely. In a food processor, pulse the almonds with the granulated sugar until finely ground (be careful not to over-process into a paste). Stir in the orange blossom water if using.
- Assemble the pie: Preheat the oven to 375°F (190°C). Brush a 10-inch (25 cm) round baking dish or pie pan with some of the melted butter. Lay a sheet of warqa (or phyllo) on a work surface and brush with butter. Place it in the dish, letting the edges hang over the side. Repeat with half of the remaining pastry sheets, overlapping them to cover the bottom and sides of the dish completely.
- Layer the filling: Spread the chicken mixture evenly over the pastry. Top with the egg mixture, then sprinkle with the almond mixture.
- Cover with pastry: Layer the remaining pastry sheets over the filling, brushing each with butter and tucking the edges into the dish. Fold the overhanging edges of the bottom sheets over the top, and brush with more butter to seal.
- Bake: Bake for 30-40 minutes, until the pastry is golden brown and crisp. Let rest for 10 minutes before inverting onto a serving platter.
- Dust and serve: Dust generously with powdered sugar and a sprinkle of ground cinnamon. Cut into wedges and serve warm.
Tips
- Warqa vs. phyllo: Warqa is the traditional pastry, but phyllo dough is a widely available substitute. Thaw phyllo in the refrigerator overnight. Keep it covered with a damp towel while assembling to prevent it from drying out.
- Make ahead: You can assemble the bastilla a day ahead and keep it refrigerated, covered, until ready to bake. Add about 10 minutes to the baking time if baking straight from the fridge.
- Don’t skip the resting time: Letting the baked bastilla rest before inverting is crucial for the layers to set and to prevent it from falling apart when you flip it.
- Adjust the sweetness: The amount of sugar in the almond layer can be adjusted to taste. Some prefer a less sweet version, so start with 3 tablespoons and add more if desired.
Serving Suggestions
Serve bastilla warm, cut into wedges, as a main course for lunch or dinner. It pairs beautifully with a simple green salad with lemon vinaigrette, or a bowl of harira soup. For a festive touch, offer extra powdered sugar and cinnamon on the side. In Morocco, it is often served as a starter before a tagine.
Variations
- Seafood Bastilla: Replace the chicken with a mixture of cooked shrimp and white fish (such as cod or halibut), and omit the cinnamon and sugar in the filling. Use a mixture of parsley, cilantro, and lemon zest for a fresher flavor.
- Pigeon Bastilla: The traditional version uses pigeon. If you can find it, substitute the chicken with squab, adjusting cooking time as needed.
- Vegetarian Bastilla: Replace the chicken with roasted vegetables like eggplant, zucchini, and bell peppers, and use a mixture of sautéed mushrooms and onions. Omit the eggs or use a vegan egg substitute.
Storage and Reheating
Store leftover bastilla in an airtight container in the refrigerator for up to 3 days. To reheat, place slices on a baking sheet and warm in a 350°F (175°C) oven for 10-15 minutes, until heated through. The pastry will lose some of its crispness but will still be delicious. You can also freeze the baked bastilla for up to 2 months; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use chicken breast instead of thighs? Yes, you can, but thighs are more flavorful and stay moist during the long cooking. If using breast, reduce the initial simmering time to about 20 minutes, and shred carefully to avoid dryness.
What is warqa pastry, and where can I find it? Warqa is a thin, unleavened Moroccan pastry used for both sweet and savory pies. It’s similar to phyllo but thinner and more pliable. You can find it at Middle Eastern or North African grocery stores, or online. If unavailable, phyllo dough is an excellent substitute.
Can I make bastilla without eggs? The egg mixture is a key component that binds the filling and adds richness. For an egg-free version, you can omit the eggs and use a mixture of sautéed mushrooms and onions to add moisture and body, but the texture will be different.
Why does my bastilla fall apart when I invert it? This usually happens if the pastry wasn’t sealed well or if it was cut too soon. Make sure to brush the top layer with butter and tuck the edges firmly. Let the bastilla rest for at least 10 minutes after baking to allow the layers to set.
Can I prepare the filling in advance? Absolutely. The chicken and egg mixtures can be prepared up to 2 days ahead and stored separately in the refrigerator. Let them come to room temperature before assembling the pie.
Is bastilla very sweet? The sweetness comes from the sugar in the almond layer and the powdered sugar dusting on top. The filling itself is savory, so the balance is what makes it unique. You can reduce the sugar in the almond layer and the dusting to suit your taste.
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More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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