Pastilla (or B’stilla) is a luxurious Moroccan savory pie, known for its contrast between the flaky, delicate layers of warqa (or phyllo) pastry and the rich, complex filling.² The filling is a slow-cooked, savory blend of shredded poultry (traditionally pigeon, often chicken or seafood), seasoned with aromatic spices, saffron, and often a touch of sweetness from almonds and cinnamon.

Prep Time	Cook Time	Serves
45 minutes	1 hour 15 minutes	6-8

Part A: Ingredients

• Pastry: 1 package (1 lb) Frozen Phyllo Dough, thawed, $1/2$ cup Unsalted Butter, melted.
• Filling: 3 lbs Chicken Thighs (or breast), 1 large Onion, finely chopped, 1 bunch Parsley and Cilantro (finely chopped), 1/2 tsp Saffron threads (bloomed in 1 Tbsp water).
• Spices: 1 Tbsp Ginger, 1 Tbsp Turmeric, 1 tsp Cinnamon, 1 tsp Salt, $1/2$ tsp Pepper.
• Binder: 4 large Eggs, lightly beaten.
• Nuts/Finish: 1 cup Toasted Almonds (roughly chopped), 1 Tbsp Orange Blossom Water (optional).
• Garnish: Powdered Sugar and Ground Cinnamon.

Part B: Instructions

Step 1: Cook the Chicken Base

1. In a large pot, sauté the chopped onion in 2 Tbsp of oil until softened. Add the chicken thighs, saffron, ginger, turmeric, salt, pepper, and $1/2$ of the chopped herbs.
2. Add enough water to barely cover the chicken. Bring to a boil, then reduce heat and simmer for 45 minutes until the chicken is falling off the bone.
3. Remove the chicken, shred the meat, and set aside.

Step 2: Reduce the Sauce and Add Eggs

1. Return the pot of cooking liquid (which is now reduced) to a boil. Reduce the liquid until very little remains.
2. Reduce the heat to low. Slowly pour the lightly beaten eggs into the sauce, stirring continuously until the eggs coagulate and absorb all the sauce, forming a curdy scramble (Dkhira).
3. Combine the shredded chicken, the Dkhira (egg scramble), and the remaining fresh herbs.

Step 3: Assemble the Pastilla

1. Preheat oven to $375^{\circ} \text{F}$ ($190^{\circ} \text{C}$).
2. Brush a 10-inch round cake pan with melted butter. Lay 6-8 sheets of phyllo dough in the pan, overlapping and ensuring the edges hang over the sides. Brush each layer generously with melted butter.
3. Spread half of the toasted almonds on the bottom. Top with the chicken filling, spreading it evenly. Drizzle with orange blossom water (if using).
4. Top the filling with the remaining almonds and a light sprinkle of cinnamon.
5. Fold the overhanging phyllo edges over the filling. Layer 4-6 more buttered phyllo sheets on top, tucking the edges neatly under the pie.

Step 4: Bake and Garnish

1. Bake for 30–40 minutes, or until the pastry is deeply golden brown and crispy.
2. Let the Pastilla cool slightly. Dust generously with powdered sugar and then lightly dust the cinnamon on top in a crosshatch pattern. Serve warm.