Bastilla, or pastilla, is one of those magical Moroccan dishes that marries savory and sweet, crunch and tenderness, all into a single dish. I fell in love with Moroccan cuisine during a trip to Marrakech, where the streets are filled with the scent of spices and fresh herbs. One bite of bastilla instantly transports me back to that bustling souk, where every meal felt like a celebration. And while it may sound complex, trust me, it’s completely doable in your own kitchen.
Traditionally made with pigeon, modern adaptations often use chicken, which is much easier to source. The filling is a savory spiced chicken mixture, layered with softly scrambled eggs, and then topped with a crunchy, sweet almond mixture. All of this is wrapped in delicate layers of phyllo dough, which gives the bastilla its signature golden, flaky crust. There’s an elegance to this dish that makes it perfect for a special dinner or a family gathering when you want to really impress.
Let’s break it down step by step so that you can recreate this flavorful Moroccan pie in your own home.
Ingredients
For the Chicken Filling:
- 2 lbs (about 900 g) bone-in, skinless chicken thighs
- 2 medium onions, finely chopped
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp ground turmeric
- 1 tsp ground cumin
- ½ tsp ground black pepper
- ¼ tsp saffron threads, crushed (optional, but highly recommended)
- Salt to taste
- 1 cup chicken broth or water
- 2 tbsp fresh cilantro, chopped
- 2 tbsp fresh parsley, chopped
For the Eggs:
- 4 large eggs, lightly beaten
- Salt and pepper to taste
For the Almond Mixture:
- 1 cup blanched almonds
- 2 tbsp sugar
- 1 tsp ground cinnamon
- 1 tbsp butter, melted
For Assembly:
- 8-10 sheets of phyllo dough (or warqa pastry, if you can find it)
- ½ cup melted butter (for brushing the phyllo)
- 1 tbsp powdered sugar (optional, for dusting)
- ½ tsp ground cinnamon (optional, for dusting)
Preparing the Chicken Filling
Step 1: Sauté the Aromatics
To begin, heat your olive oil in a large pot over medium heat. Once warm, add the finely chopped onions and minced garlic. You want them to soften without browning, which should take about five minutes. The aroma of onions and garlic sizzling away is always such a comforting start in any kitchen, isn’t it?
Step 2: Add the Spices and Chicken
Now, let’s build the flavor base of the dish. Add the chicken thighs to the pot, then sprinkle in your cinnamon, ginger, turmeric, cumin, saffron (if you’re using it), salt, and black pepper. Make sure you coat the chicken thoroughly with these warming spices. They will infuse the meat with deep, earthy flavors, making the chicken taste anything but ordinary.
Step 3: Simmer
Pour in the chicken broth (or water if you prefer). This will help the chicken cook through while keeping it moist. Bring the liquid to a simmer, cover the pot, and let the chicken cook for about 30-40 minutes. You’ll know the chicken is done when it’s tender and pulls apart easily.
Step 4: Shred the Chicken
Once the chicken is cooked, remove it from the pot and set it aside to cool slightly. Shred the meat off the bones. This is a great time to get a taste of the rich, spiced chicken, just to make sure the seasoning is perfect.
Step 5: Thicken the Sauce
With the chicken removed, allow the liquid in the pot to reduce over medium heat until it thickens into a sauce. This step ensures the filling isn’t too wet, which could make the phyllo soggy later on. Stir in the chopped cilantro and parsley, then return the shredded chicken to the pot, mixing everything together.
Preparing the Eggs
Step 6: Softly Scrambled Eggs
While the chicken is cooling, let’s move on to the eggs. In a separate pan, cook the beaten eggs over medium heat, stirring frequently, until they’re softly scrambled. You don’t want to overcook them—they should still be tender and moist. Season the eggs with salt and pepper to taste, then set them aside. These eggs will add a creamy, velvety texture to your bastilla.
Making the Almond Mixture
Step 7: Toast the Almonds
To make the sweet almond layer, toast the blanched almonds in a dry pan over medium heat. Be sure to keep a close eye on them and stir frequently—they can go from perfectly golden to burnt in a matter of seconds! Once they’re fragrant and golden brown, remove them from the heat.
Step 8: Process with Sugar and Cinnamon
Pulse the toasted almonds in a food processor with the sugar, ground cinnamon, and melted butter until they’re coarsely ground. You’re looking for a texture with some crunch, not a smooth paste. This almond mixture will add a sweet, nutty crunch to balance the savory chicken and eggs.
Assembling the Bastilla
Step 9: Prepare the Phyllo Dough
Preheat your oven to 350°F (180°C), and let’s get ready to assemble this showstopper. Working with phyllo dough can feel intimidating, but here’s the trick: keep the sheets covered with a damp towel while you work, so they don’t dry out. Phyllo is very delicate, but as long as you keep it moist, you’ll be fine.
On a greased or parchment-lined baking sheet, start by laying down one sheet of phyllo dough. Brush it generously with melted butter, then layer another sheet on top. Repeat this process with about 4-5 sheets, overlapping them slightly to cover the base and leaving enough overhang to wrap up the pie later.
Step 10: Layer the Fillings
Now comes the fun part—layering all those delicious fillings! Spread half of your chicken mixture evenly over the base. Next, layer the scrambled eggs on top of the chicken. Then, sprinkle the almond mixture over the eggs. Finally, add the remaining chicken mixture on top, spreading it evenly for a nice, cohesive filling.
Step 11: Fold and Finish
Fold the overhanging phyllo sheets over the filling, sealing it in like a package. Lay 3-4 more buttered sheets of phyllo on top, tucking the edges under to create a neat pie. Make sure everything is well-buttered—this will give you that crisp, golden finish.
Baking the Bastilla
Step 12: Bake Until Golden
Bake your bastilla in the preheated oven for about 30-40 minutes, or until the top is golden and crispy. As it bakes, your kitchen will fill with the heavenly aroma of butter, spices, and toasted almonds. It’s enough to make you want to peek in the oven every five minutes, but resist the urge—your patience will be rewarded.
Serving the Bastilla
Step 13: Add a Traditional Finishing Touch
Once your bastilla is beautifully golden and crisp, it’s time to give it that traditional Moroccan finish. Lightly dust the top with powdered sugar and a sprinkle of cinnamon. The sweet dusting contrasts beautifully with the savory layers inside, creating a perfect balance of flavors.
Tips for Success
1. Handling Phyllo Dough:
Phyllo can dry out quickly, so it’s essential to keep it covered with a damp cloth while working. If you find your phyllo ripping, don’t worry! You can patch it with additional butter and another sheet of dough.
2. Saffron is Optional but Adds Depth:
If you have saffron on hand, it’s worth adding. A little goes a long way, and it adds an unmistakable depth to the chicken filling.
3. Make Ahead Tips:
You can prepare the chicken and almond mixtures a day ahead, and even assemble the bastilla in advance. Just cover it well and refrigerate. When you’re ready, bake it fresh so the phyllo stays crispy.
4. Serving Suggestions:
Serve your bastilla with a simple salad of mixed greens, fresh herbs, and a light lemon vinaigrette. The fresh, bright flavors will perfectly complement the rich pie.
Final Thoughts
Bastilla is the kind of dish that instantly impresses. With its layers of flaky pastry, savory chicken, velvety eggs, and crunchy, sweet almonds, it’s a symphony of textures and flavors that feels both exotic and comforting. Whether you’re hosting a dinner party or simply want to treat your family to something special, this Moroccan chicken pie is sure to be a hit.
Enjoy every bite!