Rabat – To the outside stomach, many believe that tagine and couscous are the majority of what makes up Moroccan cooking, but B’stilla is the culinary secret many foreigners do not know about. 

 

What is B’stilla? 

 

It adorns tables all throughout the nation, in both upscale restaurants and modest households, serving as a testament to the mastery of Moroccan cooking.

 

The Arab and Andalusian influences that have molded Moroccan cuisine over time can be linked to the beginnings of Moroccan B’stilla. Previously saved for exceptional events and banquets appropriate for sultans, it was also referred to as pastilla.

 

B’stilla creation is a labor of love that calls for a careful balancing act between patience and talent.

 

The dish is distinct because of its careful balancing between salty and sweet flavors, characterized by savory ingredients on the inside and powdered sugar on the outside. 

 

Picture thin sheets of crispy phyllo pastry covering a rich filling, usually chicken or fish, spiced with a variety of fragrant spices. It is a delight to the senses. 

 

Foreigners from all around the world are starting to catch on the perks of this tasty dish. On X, formerly Twitter, one user from Arizona praised B’stilla enthusiastically, expressing, “B’stilla my beating heart. We’ve fallen in love with this Moroccan chicken pie with almonds and currants, wrapped in flaky filo pastry.”

 

B’stilla is more than simply a meal in Morocco; it’s a representation of community and celebration. 

 

Whether it is served at weddings, festivals, or family get-togethers, it is the dining centerpiece for fostering relationships and creating enduring memories.

 

At first glance, B’stilla may appear to be a difficult culinary work of art, but it’s actually rather simple to learn how to make this delectable Moroccan dish. 

 

Interested in giving it a try? With the recipe below anyone can cook – from curated Moroccans well-versed in the process  to a Gen-Zer living abroad yearning for a taste of Moroccan cuisine.

 

B’stilla Recipe 

 

Ingredients:

 

  • 500g boneless chicken thighs, diced

  • 1 large onion, finely chopped

  • 2 cloves of garlic, minced

  • 1 teaspoon ground ginger

  • 1 teaspoon ground cinnamon

  • 1 teaspoon ground coriander

  • ½ teaspoon ground turmeric

  • Salt and pepper to taste

  • 1 cup almonds, blanched and chopped

  • 4 large eggs

  • 1 tablespoon chopped fresh parsley

  • 1 tablespoon chopped fresh cilantro

  • 10 sheets of phyllo pastry

  • ½ cup melted butter

  • Powdered sugar for dusting

  • Ground cinnamon for garnish

 

Instructions:

 

Start by sautéing onions and garlic in a big pan until they become translucent, following a tasty order of stages. Next, add the chopped chicken, sauté it until it becomes golden brown, and then mix in a fragrant mixture of ground ginger, turmeric, coriander, cinnamon, salt, and pepper.

 

Add the chopped almonds next for richness and texture, and simmer for a further two to three minutes. 

 

Beat the eggs in another bowl and slowly pour them over the chicken mixture. Cook until the eggs are set. Add the fresh cilantro and parsley to the dish, and let it cool. Heat the oven to 375°F (190°C) while the flavors are combined.

 

In the meantime, arrange delicate sheets of phyllo pastry, liberally coating each layer with melted butter. After the chicken mixture is ready, spoon it over the pastry sheets and carefully fold the edges to form a bundle. 

 

After assembling, bake for 25 to 30 minutes, or until the crust is a gorgeous golden brown, brushing the top with extra melted butter.

 

Dust the completed Bastilla with powdered sugar and gently sprinkle with ground cinnamon to add a touch of sweetness and enhance the meal.

 

One last bite

 

One thing is for sure: Whether you’re enjoying B’stilla as an appetizer, main course, or even dessert, you’ll remember the flavor long after the last crumb has been devoured. 

 

During the Saadian era, diplomatic ties flourished between Morocco and Britain, welcoming various English ambassadors, among them Anthony Shirley.

 

Discussing Moroccan cuisine, Shirley has extolled the virtues of B’stilla with chicken, remarking, “There is a dish that Moroccans consider as an appetizer. Though, it is a sufficient dish alone to be the first and the last.”

 

So, are you ready to embark on a culinary journey? With B’stilla, the world is yours to savor, one delectable bite at a time.