Bisteeya
Indulge in the exotic flavors of Bisteeya, a Moroccan masterpiece that blends savory, sweet, and spiced elements into a flaky, golden pie. This stunning dish layers tender shredded chicken, perfumed with turmeric, cinnamon, and ginger, atop a creamy egg custard and a vibrant mixture of toasted almonds, powdered sugar, and warm spices. Encased in buttery phyllo dough, each bite offers a delightful crunch and a balance of rich, aromatic filling. Perfect for special gatherings or adventurous weeknight meals, Bisteeya is a celebration of Moroccan cuisine, offering a harmonious mix of textures and tastes. Serve it warm as a show-stopping centerpiece, and transport your palate to North Africa with every bite.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (bone-in, skinless)
- 1 large, diced Onion
- 3 cloves, minced Garlic
- 1 Cinnamon stick
- 1 teaspoon Ground ginger
- 1 teaspoon Ground cinnamon
- 1 teaspoon Ground turmeric
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Salt
- 2 cups Chicken stock
- 4 Eggs
- 4 tablespoons, melted Unsalted butter
- 1.5 cups, toasted and chopped Almonds
- 3 tablespoons Powdered sugar
- 1 teaspoon Ground cinnamon (for almond mixture)
- 12 sheets Phyllo dough
- 2 tablespoons Olive oil
- 0.25 cup, chopped Fresh parsley
Instructions
In a large pot or Dutch oven, heat olive oil over medium heat. Add the diced onion and garlic, then sauté for 3-4 minutes until softened.
Add the chicken thighs, cinnamon stick, ground ginger, ground cinnamon, ground turmeric, black pepper, and salt. Stir to coat the chicken in the spices.
Pour in the chicken stock, bring the mixture to a boil, then reduce to a simmer. Cover and cook for 40 minutes, or until the chicken is tender and fully cooked.
Remove the chicken from the pot and let it cool. Once cool, shred the meat from the bones and set aside. Discard the bones and skin.
Strain the cooking liquid to remove any solids. Return the liquid to the pot and adjust heat to medium. Whisk the eggs in a bowl, then slowly drizzle them into the simmering liquid while stirring continuously to create a creamy custard. Once thickened, remove from heat and set aside to cool.
In a mixing bowl, combine the toasted and chopped almonds with powdered sugar and ground cinnamon. Toss to evenly coat the almonds in the mixture.
Preheat your oven to 375°F (190°C). Grease a 10-inch pie pan or round baking dish with melted butter.
Lay one sheet of phyllo dough over the pan, allowing the excess to hang over the edges. Brush with melted butter, then layer another sheet on top at a different angle. Repeat this process with 6 sheets, fanning them out evenly around the pan.
Spread the shredded chicken in an even layer across the bottom of the prepared pan. Sprinkle with the parsley. Add the egg custard on top, spreading it evenly, and finish with the almond mixture.
Fold the overhanging phyllo sheets over the filling, then layer the remaining 6 phyllo sheets on top, brushing each with butter. Tuck the edges neatly into the pan to seal the pie.
Brush the top of the pie with more melted butter and bake in the preheated oven for 30-35 minutes, or until golden brown and crispy.
Remove the bisteeya from the oven and let it cool for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
3880 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 254.1 g | 326% | |
| Saturated Fat | 57.8 g | 289% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1244 mg | 415% | |
| Sodium | 4364 mg | 190% | |
| Total Carbohydrate | 204.4 g | 74% | |
| Dietary Fiber | 44.9 g | 160% | |
| Total Sugars | 17.7 g | ||
| Protein | 193.2 g | 386% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 899 mg | 69% | |
| Iron | 22.9 mg | 127% | |
| Potassium | 1963 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
