Bastilla (also spelled b'stilla or pastilla) is the most celebrated dish of Moroccan imperial cuisine (a flaky pastry pie filled with spiced chicken or pigeon, scrambled eggs, and a fragrant almond layer, then dusted with cinnamon and icing sugar. The dish arrives from Andalusian-Moorish culinary tradition, brought to Fes by refugees after the fall of Granada in 1492. The hallmark finishing of bastilla) cinnamon and powdered sugar over the savoury meat filling: encapsulates the sweet-savoury philosophy at the heart of Moroccan cooking and makes cinnamon the defining spice of the dish's identity.
Ingredients
Filling - Chicken
600 g boneless chicken thighs
2 onions, finely sliced
3 cloves garlic, crushed
4 tbsp olive oil
1 large bunch fresh coriander, finely chopped
1 small bunch flat-leaf parsley, finely chopped
Filling - Spices
1.5 tsp ground cinnamon
1 tsp ground ginger
0.5 tsp ground turmeric
1 pinch saffron threads, dissolved in 2 tbsp warm water
0.5 tsp black pepper
1 tsp salt
Filling - Eggs
4 eggs
Filling - Almond Layer
150 g blanched almonds, toasted and roughly chopped
0.5 tsp ground cinnamon, for almond layer
1 tbsp icing sugar, for almond layer
Pastry
8 sheets phyllo pastry
50 g butter, melted, for brushing pastry
Finishing
3 tbsp icing sugar, for dusting
2 tsp ground cinnamon, for dusting
Method
Place chicken thighs in a large pan with the sliced onions, garlic, olive oil, coriander, parsley, ground cinnamon, ginger, turmeric, saffron water, pepper and salt. Add just enough water to barely cover. Bring to a simmer, cover and cook for 35-40 minutes until the chicken is very tender.
Remove the chicken pieces with a slotted spoon and allow to cool slightly. Shred the chicken into bite-sized pieces, discarding any skin.
Return the cooking liquid and onions to medium-high heat. Cook uncovered for 8-10 minutes until the liquid reduces by two-thirds and becomes thick and intensely flavoured.
Crack the eggs into the reduced sauce. Cook over gentle heat, stirring continuously, until the eggs are just set into soft, moist scrambles. Remove from heat and allow to cool.
Mix the toasted chopped almonds with 0.5 tsp ground cinnamon and 1 tbsp icing sugar. Set aside.
Preheat the oven to 200°C (180°C fan). Generously brush a 28cm round ovenproof dish or springform tin with melted butter.
Layer 4 sheets of phyllo pastry in the dish, brushing each generously with melted butter and overlapping them so the pastry overhangs the edges all round.
Spread the egg and onion mixture over the pastry base. Layer the shredded chicken on top, then scatter the cinnamon almond mixture evenly over the chicken.
Fold the overhanging pastry edges up and over the filling to enclose it. Brush the top of these folded edges with butter.
Layer the remaining 4 phyllo sheets over the top of the pie, brushing each with butter. Tuck the edges neatly down the sides of the dish to form a tidy parcel.
Brush the entire top surface generously with melted butter. Bake for 25-30 minutes until deep golden and crisp.
Remove from the oven. Allow to cool for 3 minutes, then invert onto a serving platter. Dust the surface generously with icing sugar and ground cinnamon in a decorative lattice or diamond pattern. Serve immediately.
Notes
Bastilla must be served immediately after baking while the pastry is crisp. The filling layers can be prepared up to a day ahead and refrigerated, then assembled and baked just before serving. Pigeon (squab) can be used in place of chicken for a more traditional result.
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