Entree: Morocco – Sahara & Southern Morocco – بسطيلة ➤ Bastīla (Sweet‑savory Moroccan layered pie of spiced pigeon or chicken with egg and almond filling wrapped in thin pastry)

Serving Size: 6

Approximate Time

Prep 1 hr 30 min

Cook 45 min

Additional 1 hr

Total 3 hrs 15 min

Ingredients

- 2 whole young pigeons (squab), jointed, approx. 1 lb (450 g) each, or 1 whole chicken (about 3 lb/1.35 kg) cut into pieces
- 3 tbsp (45 ml) olive oil
- 4 tbsp (57 g) unsalted butter
- 1 large onion, finely chopped, approx. 6 oz (170 g)
- 3 cloves garlic, minced, approx. 0.3 oz (9 g)
- 1/2 tsp (1 g) saffron threads, soaked in 2 tbsp (30 ml) warm water
- 1 tsp (2 g) ground ginger
- 1 tsp (2 g) ground cinnamon (for meat)
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1/2 cup (120 ml) chicken or pigeon broth (from cooking)
- 4 large eggs (approx. 200 g), beaten
- 1 1/2 cups (180 g) blanched almonds, toasted then coarsely ground
- 1/3 cup (67 g) granulated sugar (for almond mix)
- 1 tsp (2 g) ground cinnamon (for almond mix)
- 8–10 sheets phyllo pastry or warqa, approx. 10–12 in (25–30 cm) rounds, thawed if frozen
- 6 tbsp (85 g) melted butter, for brushing layers
- 1/4 cup (30 g) powdered sugar, for dusting
- 1 tsp (2 g) ground cinnamon, for dusting
- 2 tbsp (30 ml) chopped fresh parsley and cilantro combined (optional garnish)

Instructions

1. In a large pot, heat 2 tbsp (30 ml) olive oil and 2 tbsp (28 g) butter over medium heat. Add the chopped onion and cook until translucent, 6–8 minutes. Add garlic, saffron with its soaking water, ginger, 1 tsp (2 g) cinnamon, salt and pepper; cook 1 minute until fragrant.
2. Add the jointed pigeons (or chicken pieces) and enough water to cover by an inch (about 3–4 cups/720–960 ml). Bring to a simmer, reduce heat, cover, and poach until meat is very tender (pigeons ~30–40 minutes; chicken ~40–50 minutes). Remove meat and set aside to cool; reserve 1/2 cup (120 ml) cooking broth and strain remaining broth for other uses.
3. When cool enough to handle, remove meat from bones and shred finely. Return shredded meat to the pot, add reserved 1/2 cup (120 ml) broth, bring to a gentle simmer, then slowly stir in the beaten eggs to thicken and bind with the meat, stirring constantly until eggs are set but not dry, 2–3 minutes. Adjust seasoning and remove from heat to cool.
4. Meanwhile, toast almonds in 1 tbsp (14 g) butter over medium heat until golden, about 5 minutes. Coarsely chop or pulse in a food processor with 1/3 cup (67 g) sugar and 1 tsp (2 g) cinnamon; set aside.
5. Preheat oven to 375°F (190°C). Brush a 9–10 inch (23–25 cm) round ovenproof dish or baking sheet with melted butter. Lay one sheet of phyllo, brush with butter, and continue layering 4–5 more sheets, offsetting edges so you can fold them up around the filling.
6. Spread half of the egg‑meat mixture evenly over the layered phyllo, then sprinkle half of the almond mixture. Add the remaining meat mixture and top with the rest of the almond mixture.
7. Fold the overhanging phyllo up and over the filling, then top with 2–3 more sheets of butter‑brushed phyllo to seal and form a round pie; brush the top thoroughly with melted butter.
8. Bake in the preheated oven until deep golden and crisp, 35–45 minutes. If the top browns too quickly, cover loosely with foil.
9. Remove from oven and let rest 10 minutes. Dust the top generously with powdered sugar mixed with 1 tsp (2 g) ground cinnamon. Garnish with chopped parsley and cilantro if using, slice and serve warm.