Pastilla (b'stilla)
Savory-sweet Moroccan pie with pigeon or chicken in crispy phyllo.
- prep 30 min
- cook 90 min
- total 120 min
- serves 6
- intermediate
- Morocco
Ingredients
- 600 g chicken
- 8 sheets phyllo dough
- 4 eggs
- 100 g almonds
- 2 tsp cinnamon
- 2 tbsp powdered sugar
- 2 onions
- 80 g butter
Steps
- Simmer chicken with onions, spices, cook until falling off bone.
- Shred chicken, reduce broth, scramble eggs in it.
- Toast and crush almonds with cinnamon and sugar.
- Layer phyllo in a pan, add chicken, egg, almond layers.
- Fold phyllo over top, bake at 180°C for 30 min.
- Dust with sugar and cinnamon.
≈ 450 kcal · 28 g protein · 30 g carbs · 24 g fat — per serving, estimate