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Moroccan B’stilla (also spelled pastilla) is a unique and beloved dish in Moroccan cuisine, known for its combination of savoury and sweet flavours. Traditionally made with pigeon, this pie is wrapped in layers of thin, flaky pastry and filled with spiced meat, almonds, and a rich blend of spices. It’s then dusted with powdered sugar and cinnamon, creating a delightful contrast between the sweetness of the topping and the savoury filling inside.
What Is B’stilla?
B’stilla is a savoury-sweet pie that can be made with pigeon, chicken, or other meats. The filling typically includes slow-cooked meat, often seasoned with saffron, ginger, and cinnamon, combined with roasted almonds and eggs cooked in a spiced broth. The filling is then enclosed in layers of thin warqa dough (similar to phyllo) and baked until golden. The final touch, a dusting of powdered sugar and cinnamon, is what truly sets B’stilla apart from other pies, offering a delicate balance of flavours.
Ingredients and Taste
The ingredients of B’stilla include meat (traditionally pigeon, though chicken is now more common), onions, eggs, almonds, and a rich blend of spices such as saffron, cinnamon, ginger, and pepper. Warqa dough or phyllo dough is used to encase the filling. The taste of B’stilla is complex, with the warmth of the spices blending with the richness of the meat and the crunch of almonds. The sweet topping of sugar and cinnamon adds an unexpected yet harmonious sweetness, making B’stilla both comforting and exotic.
A Taste of History
B’stilla’s origins can be traced back to the Moorish influence in Morocco, where savoury and sweet combinations in dishes were highly valued. The dish was introduced to Morocco by Andalusian Muslims who settled in the region after the fall of Granada in the 15th century. Over time, B’stilla became a symbol of Moroccan culinary art, often served at special occasions and celebrations. Traditionally made with pigeon, the dish evolved to include chicken and other meats, making it more accessible.
Moroccan B’stilla (Savoury-Sweet Pigeon Pie) Recipe
Serves: 4 people
Ingredients:
- 2 medium pigeons (or chicken), cut into pieces
- 1 large onion, finely chopped
- 3 tbsp vegetable oil
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp saffron threads, crumbled
- 1 cup chopped parsley
- 1/2 cup water
- 4 large eggs
- 1/2 cup almonds, blanched and toasted
- 3 tbsp powdered sugar
- 1 tsp orange blossom water
- 12 sheets warqa (or phyllo dough)
- 4 tbsp melted butter
- Salt and pepper to taste
Directions
In a large pot, heat the oil and sauté the pigeon pieces with onions, cinnamon, ginger, saffron, salt, and pepper. Cook for 10 minutes over medium heat. Add water, cover, and simmer for 45 minutes or until the pigeon is tender.
Once the pigeon is tender, remove it from the pot, shred the meat from the bones, and set it aside. Continue simmering the broth to reduce it.
In the same pot with the reduced broth, crack the eggs and stir constantly until they scramble and absorb the liquid, creating a thick egg mixture.
Toast the almonds in a dry pan until golden. Grind the almonds and mix them with powdered sugar and orange blossom water to form a sweet almond paste.
Preheat the oven to 350°F (180°C). Brush a 10-inch pie dish with melted butter. Place a sheet of warqa (or phyllo) in the dish, allowing the edges to hang over. Continue layering 6 sheets, brushing each with butter.
Spread the shredded pigeon meat over the layered dough, then top with the scrambled egg mixture. Finally, layer the almond mixture over the eggs.
Fold the overhanging dough over the filling. Add more dough sheets on top, sealing the pie with butter. Bake for 30-35 minutes until the crust is golden brown.
Remove the B’stilla from the oven, and garnish with powdered sugar and cinnamon. Serve hot, slicing the pie for an indulgent balance of savoury and sweet.
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