Marrakech B'stilla

Introduction to Marrakech B'stilla

Marrakech B'stilla is a traditional Moroccan dish known for its unique combination of sweet and savory flavors. This pie originated in Fez, Morocco, but became a staple during ceremonial occasions across North Africa. The dish typically consists of either chicken or pigeon, encased in a thin, flaky phyllo dough with layers of spiced nuts and eggs. B’stilla resembles a pastry pie and is typically served as a starter. Its rich flavors encapsulate the essence of Moroccan cuisine, where aromatic spices and delicate sweetness create an unforgettable culinary experience.

Historical Background

The B’stilla dish has Andalusian origins, arriving in Morocco with the Moors. Traditionally made with pigeon meat, many adaptations now include chicken due to availability. This dish embodies the lavish feasting and hospitality characterizing Moroccan culinary traditions. During Moroccan weddings or Ramadan celebrations, B'stilla often graces the table as a beloved dish highlighting the complex flavors that are characteristic of this North African country.

Ingredients for Marrakech B'stilla

Main Ingredients

• Chicken - 1 whole, or 2-3 pounds if using pieces.
• Onions - 2 large, finely chopped.
• Garlic - 3 cloves, minced.
• Ginger - 1 tablespoon, freshly grated.
• Cinnamon sticks - 2.
• Ground coriander - 1 teaspoon.
• Ground turmeric - 1 teaspoon.
• Saffron threads - a pinch, immersed in warm water.
• Phyllo dough - 1 package or approximately 400 grams.
• Butter - 1 cup, melted.
• Blanched almonds - 1 cup, toasted and coarsely chopped.
• Powdered sugar - 1/4 cup.
• Eggs - 4, beaten.
• Fresh parsley - 1/2 cup, chopped.
• Salt to taste.
• Freshly ground black pepper to taste.
• Ground cinnamon - 1 teaspoon for garnish.
• Powdered sugar - for dusting.

Preparation Steps

Preparing the Filling

1. In a large pot, heat some butter over medium heat. Add the onions and sauté until translucent.
2. Stir in the garlic, ginger, cinnamon sticks, ground coriander, and turmeric. Cook for a few minutes until fragrant.
3. Add the whole chicken to the pot, covering it with the onion and spice mixture. Season with salt and pepper. Pour enough water to cover the chicken and initiate simmering. Cover and cook the chicken for about 45 minutes or until tender. Adjust your timer as needed for accuracy.
4. Once cooked, remove the chicken and allow it to cool. Shred the meat, removing skin and bones, and set aside.
5. Strain the broth into another saucepan and return to the stove over medium-high heat.
6. Reduce the broth by bringing it to a simmer and gradually adding the beaten eggs, continuously stirring to form a thick sauce. Stir in the chopped parsley and set the sauce aside.

Making the Nutty Spice Mixture

1. In a separate pan, toast the almonds until golden brown. Combine them with powdered sugar and a teaspoon of ground cinnamon. Set aside for layering.

Assembling and Baking the B'stilla

Layering the Ingredients

1. Preheat your oven to 375°F (190°C).
2. Grease a large round baking dish with melted butter.
3. Layer 4-5 sheets of phyllo dough into the dish with some hanging over the sides, brushing each sheet with melted butter before layering the next.
4. Spread half of the thick egg sauce over the phyllo, followed by the shredded chicken and the nutty spice mixture.
5. Layer the remaining sauce over the top, and fold the overhanging phyllo dough to enclose the pie, sealing everything neatly.
6. Add a few more sheets of phyllo dough on top to ensure the filling is completely enclosed, brushing each layer with butter.

Baking and Serving

1. Bake in the preheated oven for about 25-30 minutes or until the phyllo dough is golden brown and crisp. Check your timer to avoid overcooking.
2. Remove from the oven and allow it to cool for several minutes.
3. Before serving, dust the pie with powdered sugar and sprinkle with additional ground cinnamon.

How to Enjoy Marrakech B'stilla

B'stilla is best enjoyed warm as an appetizer or main dish. Complement it with a light Moroccan salad or as part of a larger Moroccan feast with a variety of tagines and couscous-based dishes. Take a moment to appreciate the array of textures from the crispness of the phyllo layers to the creamy richness of the sauce and the crunchy almonds. The aroma and the blend of sweet and savory flavors are a celebration of Moroccan culinary heritage.

Pairing Suggestions

Consider pairing B’stilla with a Moroccan Mint Tea for a traditional touch, or your favorite white wine. To enhance the experience, serve it alongside olives, harissa for a spicy kick, or a refreshing cucumber and tomato salad seasoned with tangy vinaigrette.