Moroccan Chicken & Egg Pie (Bisteeya-B’stilla)

May 17, 2023May 17, 20230 1
Moroccan Chicken & Egg Pie (Bisteeya-B'stilla) Recipe
in Main

Prep

30 min

Cook

75 min

Ready In

105 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 lbs skinless chicken pieces
3 -4 medium garlic cloves , crushed
1/2 teaspoon salt
1/2 teaspoon pepper
2 1/2 cups water
1/4 cup sweet unsalted butter
1/2 cup parsley , finely chopped
1/2 onion , grated
1 pinch saffron
1 teaspoon ginger
1/2 teaspoon coriander
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon turmeric
3 cinnamon sticks
1/4 cup lemon juice
6 -8 eggs
1/4 cup sweet unsalted butter
18 sheets phyllo dough

Nutrision Information

Servings Per Recipe
6-8
Calories
550
Sugar
2g
Fat
45g
Moroccan Chicken & Egg Pie (Bisteeya-B'stilla), also known as Bisteeya or B'stilla, is a savory dish that is traditionally served in Morocco and other North African countries. It's a type of pie that is made with shredded chicken, eggs, and a variety of spices and herbs, all encased in layers of flaky phyllo dough. It's often served at weddings, special occasions, and during the month of Ramadan. The dish has a unique combination of sweet and savory flavors, and is reminiscent of a chicken pot pie with a Middle Eastern twist.

Instructions

1.Preheat the oven to 375°F/190°C.
2.In a large pot, combine the chicken, garlic, salt, pepper, and water. Bring to a boil, then reduce the heat and let simmer for 30-40 minutes, or until the chicken is cooked.
3.Remove the chicken from the pot, and set aside to cool. Reserve the cooking liquid.
4.Shred the cooled chicken into small pieces, and set aside.
5.In another large pot, melt the butter over medium heat. Add the parsley, grated onion, saffron, ginger, coriander, salt, black pepper, turmeric, cinnamon sticks, and lemon juice. Cook for 5-7 minutes, stirring frequently.
6.Add the shredded chicken to the pot, and stir to combine with the spice mixture. Cook for an additional 5-10 minutes, then remove from heat and let cool.
7.Beat the eggs in a separate bowl, and then stir them into the chicken mixture.
8.Melt the remaining butter in a small saucepan.
9.Brush a baking dish with melted butter, and then layer 9 sheets of phyllo dough, brushing each sheet with butter before adding the next.
10.Pour the chicken and egg mixture over the phyllo dough.
11.Layer the remaining phyllo dough over the chicken mixture, brushing each sheet with butter before adding the next.
12.Brush the top of the pie with the remaining butter.
13.Bake for 20-25 minutes, or until golden brown.

PROS

Moroccan Chicken & Egg Pie (Bisteeya-B’stilla) is a delicious and filling main dish that is perfect for family dinners, potlucks, or entertaining.

The combination of spices and flavors is sure to please even the pickiest eaters.

It’s a great way to use up leftover chicken, and can easily be made ahead of time.

CONS

Moroccan Chicken & Egg Pie (Bisteeya-B’stilla) is a bit time-consuming to prepare, and requires a fair amount of ingredients.

The phyllo dough can be delicate and difficult to work with, so it’s important to handle it gently to avoid tearing.

HEALTH & BENEFITS

Moroccan Chicken & Egg Pie (Bisteeya-B’stilla) is a good source of protein, with each serving containing around 23 grams.
The dish also contains a variety of spices and herbs that have been linked to various health benefits, such as saffron’s antioxidant and anti-inflammatory effects.
However, the dish is quite high in fat and calories, so should be enjoyed in moderation as part of a balanced diet.

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