How to Make a Moroccan Bstilla (even if you think you can’t!)

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 bstilla 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.

There are a few different stories about where b’stilla was created but the most popular story is that it was developed in the kitchens of Moorish Spain. The story goes that the sultan had seen what was being served in French courts and wanted a dish that would rival the French court and his cooks developed this. Is the story true? Maybe yes, maybe no!

What we do know is that the dish came back to Morocco and the royal courts where it eventually trickled out to the rest of the population. What makes this dish so special? It’s a really unique mix of sweet and savory in one package.

Chicken is cooked with spices and broth and is then shredded while eggs are slowly cooked in the remaining broth. The meat is layered into a pie that is surrounded by paper thin sheets of warka dough (similar to phyllo), the eggs are added as well as crushed almonds, cinnamon and icing sugar. The entire package is wrapped up and baked and then dusted with cinnamon and sugar on top too.

Moroccan bstilla, a savory pastry filled with chicken, almonds, and spices, is a culinary masterpiece that often intimidates home cooks. The intricate preparation and unique ingredients can seem daunting, but with a little guidance, you can master this delicious dish.

This dish is a favorite of mine.  My sister-in-laws always make sure to have this for me.  Theirs always tastes the best which I’m sure is part skill and part the right ingredients!  

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.

Tips and Tricks to Make Bstilla

Making bstilla can be a bit tricky, but with a few tips, you can ensure a successful outcome.

• Work quickly: Warqa pastry is delicate and can dry out quickly. Work quickly when assembling the bstilla to prevent the pastry from becoming brittle. Have all your ingredients prepared and ready to go before you start assembling the bstilla. This will help you work efficiently and avoid delays. Make sure your workspace is clean and organized. A cluttered workspace can make it difficult to concentrate and work quickly. Finally, don’t be afraid to ask for help if you need it. A second pair of hands can be invaluable when assembling a dish as intricate as bstilla.
• Brush with butter: Be generous with the butter when brushing the pastry sheets. This will help to create a flaky and crispy crust. Additionally, ensure the butter is melted and evenly distributed to avoid dry patches. Using a pastry brush with soft bristles can also help you achieve a more uniform coating. Remember to brush both sides of each pastry sheet for a perfectly golden and flaky result. For a richer flavor, consider using clarified butter or ghee instead of regular butter. Finally, avoid overbrushing, as excessive butter can make the pastry soggy.
• Don’t overcook: Bstilla should be baked until golden brown, but it’s important not to overcook it. Overcooking can result in a dry and tough pastry. To check for doneness, insert a toothpick into the center of the bstilla. If it comes out clean, the bstilla is cooked through. Another way to tell if the bstilla is done is to look for a crisp, golden brown crust. The filling should also be heated through, but it should not be overly dry. If you’re unsure whether the bstilla is cooked, it’s better to err on the side of caution and cook it for a few more minutes. You can always cut it open and check the inside to make sure it’s cooked through.

Other Chicken Recipes to Try

If you enjoyed this Moroccan chicken bstilla recipe, you might be interested in exploring other delicious chicken dishes. Here are a few more options to consider:

• Sweet Chicken Tajine
• Moroccan Chicken and Olive Tajine with Preserved Lemons
• Moroccan Lemon Chicken Tajine with Potatoes
• Chicken B’stila Soup
• Chicken Couscous
• Yemeni Chicken Mandi

How to Make Moroccan Chicken Bstilla

Moroccan bstilla is a delicious and satisfying dish that is well worth the effort. While it may seem intimidating at first, with a little patience and practice, you can master this culinary masterpiece.

So, don’t be afraid to give it a try! You may be surprised at how easy it is to make this flavorful and exotic dish. And if you’re looking for more Moroccan inspiration, be sure to check out our Moroccan salad recipes which pairs perfectly with chicken bstilla.

Moroccan Cooking Inspiration

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