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.

Nutriscore Rating: 68/100

Prep Time:30 mins

Cook Time:90 mins

Total Time:120 mins

Servings: 6

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

Directions

Step 1

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.

Step 2

Add the chicken thighs, cinnamon stick, ground ginger, ground cinnamon, ground turmeric, black pepper, and salt. Stir to coat the chicken in the spices.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Preheat your oven to 375°F (190°C). Grease a 10-inch pie pan or round baking dish with melted butter.

Step 8

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.

Step 9

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.

Step 10

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.

Step 11

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.

Step 12

Remove the bisteeya from the oven and let it cool for 10 minutes before slicing and serving.

Nutrition Facts

Serving size	1376.2 grams (1376.2g)

Amount per serving	% Daily Value*
Calories	3881

Total Fat 254.10g	326%
Saturated Fat 57.80g	289%
Polyunsaturated Fat 2.70g
Cholesterol 1244mg	415%
Sodium 4364mg	190%
Total Carbohydrate 204.40g	74%
Dietary Fiber 44.90g	160%
Total Sugars 17.70g
Protein 193.20g	386%

Vitamin D 184IU	920%
Calcium 899mg	69%
Iron 23mg	127%
Potassium 1963mg	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.

Source of Calories

Fat: 59.0%

Protein: 19.9%

Carbs: 21.1%