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B'stilla au Poulet

Name: B'stilla au Poulet
Cuisine: Moroccan
Ingredients: 1.5 lbs chicken thighs; 10 sheets warqa pastry (or phyllo dough); 1 medium onion, finely chopped; 4 eggs; 1 cup ground almonds; 100g butter; 2 tbsp sugar; 2 tsp cinnamon; 1 tsp ginger powder; a pinch saffron threads; 1/4 cup each parsley and cilantro, chopped; to taste salt; to taste black pepper; 1 tbsp orange blossom water

B'stilla au Poulet is a savory Moroccan pie combining flaky warqa pastry with a spiced mixture of chicken, almonds, and eggs, dusted with powdered sugar and cinnamon. This dish exemplifies the intricate layering of sweet and savory flavors characteristic of Moroccan cuisine and is traditionally served at special occasions and celebrations.

14 ingredients

savorysweetspicednuttyaromatic

Culinary DNA Preview

Moroccan75%

Andalusian25%

Ingredients

chicken thighs
1.5 lbs
warqa pastry (or phyllo dough)
10 sheets
onion, finely chopped
1 medium
eggs
4
ground almonds
1 cup
butter
100g
sugar
2 tbsp
cinnamon
2 tsp
ginger powder
1 tsp
saffron threads
a pinch
parsley and cilantro, chopped
1/4 cup each
salt
to taste
black pepper
to taste
orange blossom water
1 tbsp

Method

Steps not available

Origin Story

Originating from the Andalusian Jewish communities in Morocco, B'stilla reflects a fusion of Moorish and Mediterranean culinary influences, evolving over centuries into a prestigious dish symbolizing festivity and hospitality.

Culinary DNA

Ingredient ancestry breakdown

Moroccan75%

ingredients+techniques

Andalusian25%

ingredient_origin+historical influence

Techniques

poaching baking layering toasting

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