B'stilla Casablanca

B'stilla, also known as pastilla, is a traditional Moroccan dish that blends a unique fusion of savory and sweet flavors. Originally a sumptuous delicacy for special occasions like weddings and celebrations, B'stilla brings together the tastes of North African spices and the crispy textures of phyllo pastry. The dish's roots trace back to Moorish Andalusians who brought it to Morocco, and over time, it was Moroccanized with spices and ingredients local to North Africa. Its distinct profile comes from the delicate layers of pastry, filled with aromatic chicken or pigeon, eggs, almonds, and a mix of spices, creating a harmonious culinary experience.

Ingredients

• Phyllo pastry - represents the crispy layers of the dish.
• Chicken (or traditionally pigeon) - the main protein, cooked with spices.
• Eggs - used to create a savory filling.
• Almonds - add a nutty texture and flavor.
• Cinnamon - provides a warm, sweet spice.
• Sugar - contributes to the sweet aspect.
• Unsalted butter - used to brush the pastry.
• Parsley - adds herbal freshness.
• Cilantro - for additional herbaceous flavor.
• Onions - provide a savory base flavor.
• Saffron - a luxurious spice for fragrance and color.
• Ginger - for a hint of spice and warmth.
• Salt - to taste.
• Pepper - adds heat and seasoning.
• Olive oil - for cooking the chicken and vegetables.
• Water - helps in cooking the chicken.

Preparation Steps

1. Prepare the chicken by cleaning and cutting it into pieces. You can use a whole chicken or specific pieces like thighs and breasts to your preference.
2. In a large pot, heat olive oil, and sauté chopped onions until translucent.
3. Add the chicken pieces, reduce the heat, and season with saffron, ginger, salt, and pepper.
4. Add a cup of water to the pot, cover, and simmer for about 45 minutes or until the chicken is tender.
5. While the chicken is cooking, blanch and peel the almonds. Fry them until golden brown and then grind roughly. Mix with sugar and cinnamon.
6. Remove the chicken from the pot and allow it to cool. Once cooled, shred the meat off the bones.
7. Reduce the sauce left in the pot to about a cup. Beat eggs and stir them into the sauce until they thicken. Mix in chopped parsley and cilantro.

Cooking Process

1. Preheat the oven to 350°F (175°C).
2. Brush a round baking pan with melted butter and start layering with phyllo pastry, brushing each layer with butter. Let the edges hang over the edge of the pan.
3. Spread a layer of the egg mixture, then a layer of shredded chicken, and finally the almond mixture. Repeat the layers as necessary.
4. Fold the overhanging pastry over the top, sealing with more butter. Use a few more sheets of phyllo on top to create a smooth surface.
5. Place the B'stilla in the oven and bake for about 30-40 minutes, or until golden brown. Set your cooking timer to ensure precise timing.

Enjoying B'stilla Casablanca

Once baked, let the B'stilla cool slightly before slicing. Traditionally, it is lightly dusted with sugar and cinnamon before serving. This dish pairs beautifully with a glass of Moroccan mint tea or a fresh salad of seasonal greens. It serves well as an appetizer for a larger feast or as a main course for a luxurious meal. Each bite of B'stilla offers a unique combination of textures, from the flaky pastry to the moist, savory filling, showcasing the rich culinary heritage of Morocco.