Bastilla – Traditional Moroccan Chicken and Almond Pastry
Introduction
Bastilla (or Pastilla) is one of Morocco’s most famous dishes, combining crispy layers of warqa pastry (or phyllo dough) with a rich, spiced filling of chicken, almonds, and eggs. Traditionally served during weddings, celebrations, and Ramadan, Bastilla is a perfect balance of savory, sweet, and aromatic spices.
This authentic Moroccan Bastilla recipe will help you create a flaky, golden-brown delight at home!
Ingredients
For the Filling:
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 500g (1 lb) chicken thighs or breast, cut into pieces
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp ground ginger
- 1 tsp turmeric
- 1 tsp cinnamon
- 1 tsp paprika
- 1 pinch saffron threads (optional)
- ½ cup fresh parsley, chopped
- 2 tbsp honey
- ½ cup water or chicken broth
For the Egg Mixture:
- 3 eggs, beaten
For the Almond Mixture:
- 1 cup blanched almonds
- 2 tbsp powdered sugar
- ½ tsp cinnamon
- 1 tbsp butter (melted)
For the Pastry:
- 8 sheets phyllo dough (or Moroccan warqa pastry)
- ½ cup melted butter (for brushing)
- 1 egg yolk (for sealing)
For Garnishing:
- Powdered sugar
- Cinnamon
Instructions
Step 1: Cook the Chicken
- Heat olive oil in a pan and sauté the onion until soft.
- Add chicken pieces, salt, pepper, ginger, turmeric, cinnamon, paprika, and saffron. Stir well.
- Pour in water or broth and cook on medium heat until the chicken is tender (about 25 minutes).
- Remove the chicken, shred it into small pieces, and set aside.
Step 2: Prepare the Egg Mixture
- In the same pan with the remaining sauce, add beaten eggs and cook, stirring, until thickened.
Step 3: Prepare the Almond Mixture
- Toast the blanched almonds in a pan until golden.
- Grind them coarsely, then mix with powdered sugar, cinnamon, and melted butter.
Step 4: Assemble the Bastilla
- Preheat oven to 180°C (350°F).
- Brush a round baking pan with butter and place 3 phyllo sheets, overlapping, with edges hanging over.
- Add half of the egg mixture, followed by shredded chicken, then almond mixture.
- Fold the overhanging phyllo sheets over the filling. Place another sheet on top and tuck in the edges. Brush with butter and egg yolk.
- Bake for 30–40 minutes, or until golden brown.
Serving Suggestions
- Dust the top with powdered sugar and cinnamon for a traditional touch.
- Serve hot as an appetizer or main dish.
- Pair with Moroccan mint tea for an authentic experience.
Why You’ll Love This Recipe
✔ Crispy & Golden – Perfectly flaky layers.
✔ Sweet & Savory Balance – Spiced chicken, almonds, and sugar create an unforgettable taste.
✔ Authentic Moroccan Flavor – A traditional favorite for celebrations.
✔ Easier Than You Think – Simple steps to make it at home!
FAQs
1. Can I make Bastilla ahead of time?
Yes! Assemble the pie and refrigerate up to 24 hours before baking.
2. Can I use seafood instead of chicken?
Absolutely! Moroccan Seafood Bastilla is a popular variation.
3. How do I store leftovers?
Store in an airtight container in the fridge for 2-3 days. Reheat in the oven for crispiness.
Final Thoughts
Bastilla is a unique Moroccan dish that brings together flaky pastry, rich spices, and a hint of sweetness. Whether for a family gathering, a special event, or Ramadan iftar, this recipe will impress!
👉 Try this Moroccan Bastilla recipe today and let us know your thoughts in the comments!
