Moroccan B’stilla By Marocmama

Moroccan Bstilla By Marocmama

This is one of the few dishes that Moroccans can claim for their own. Unlike couscous or tajine which stretches across the Maghreb b’stilla is firmly routed in Morocco. Today, the most common type of b’stilla served is chicken but traditionally it was made with pigeon. Only recently has this dish become something that an average Moroccan person might eat – previously it was reserved only for royalty or the wealthy.

RatingDifficultyIntermediate
ShareTweetSaveShareBigOven
Moroccan Bstilla By Marocmama
Yields8 Servings
Prep Time15 minsCook Time1 hr 15 minsTotal Time1 hr 30 mins

This is made with a dough called ourka (work-a) that is a bit thicker than filo dough.  You can sometimes pick it up in Middle Eastern markets but if not filo dough works too. This recipe is a bit different than the traditional recipe but it’s how I’ve adapted it for my American kitchen.

 1 medium onion finely chopped
 3 -4 boneless, skinless chicken breast halves
 ¼ cup minced fresh flat leaf parsley
 2 tbsp minced cilantro
 1 tsp salt
 12 tsp pepper
 3 eggs, lightly beaten
  cup powdered sugar
 1 cup water
Almond Mixture
 ½ cup powdered sugar
 1 tsp ground cinnamon
 12 sheets thawed phyllo dough
 ½ cup melted butter
 ground cinnamon and powdered sugar for garnish

Ingredients

 1 medium onion finely chopped
 3 -4 boneless, skinless chicken breast halves
 ¼ cup minced fresh flat leaf parsley
 2 tbsp minced cilantro
 1 tsp salt
 12 tsp pepper
 3 eggs, lightly beaten
  cup powdered sugar
 1 cup water
Almond Mixture
 ½ cup powdered sugar
 1 tsp ground cinnamon
 12 sheets thawed phyllo dough
 ½ cup melted butter
 ground cinnamon and powdered sugar for garnish
Moroccan B’stilla By Marocmama

Responses

Your email address will not be published.