Pastilla recipe

Pastilla (Moroccan Chicken Pie aka. bastilla) fuses together sweet and savoury to create a rustic-looking dish that’s aromatic and full of flavour. Plus, how often do you get to dust your lunch with icing sugar?

Crispy yet succulent, this home-made chicken pastilla with filo pastry and aromatic chicken filling is simple to make at home. #GordonRamsay #Cooking Gordon ...

Although this pastilla recipe requires some time and energy, it makes for an amazingly aromatic chicken dish with unique flavor we never before thought to combine.

Moroccan pastilla pie with flaky phyllo dough and tender, richly seasoned chicken. Easy to make in a skillet! Expert tips + video included.

Pastilla (Bastila or B’Stilla), an exotic dish of Moroccan cuisine, succulently cooked squab or chicken, layered with eggs, lemon, spices and crushed almonds, wrapped in crisp pastry and dusted with aromatic Middle Eastern spices, should find its way to your dinner party!

B'stilla, also called pastilla, is a savory-sweet pie with precious saffron in a crisp phyllo-style wrapping. It's indispensable on weddings.

Inspired by the exotic spices of the Middle East, this sweet and savoury chicken pastilla is filled with freekeh, almonds, kale and dried fruits.

Classic Moroccan Pastilla Recipe from Nopi's Yotam Ottolenghi