How to Make Moroccan Bastila (Pastilla): The Ultimate Sweet and Savory Pie for Celebrations

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Bastila + Celebration: Morocco’s Signature Party Dish

If there is one dish that defines Moroccan celebration cuisine, it’s Bastila (or Pastilla). This decadent pie wraps spiced chicken or pigeon, sugared almonds, and creamy eggs inside a thin, flaky warqa pastry (or phyllo dough) shell. Topped with powdered sugar and cinnamon, Bastila is the ultimate sweet-and-savory fusion that only Moroccan tradition could perfect.

Originally from Fez, Bastila’s roots trace back to Andalusian Muslims who brought refined culinary techniques to Morocco. Over centuries, it has become a centerpiece at weddings, Eid feasts, and family gatherings. Learning how to make Moroccan Bastila means mastering layers of texture, spice, and ceremony.

Sweet + Savory: Inside the Layers of Moroccan Pastilla

Main Ingredients:

Protein:

  • 1 whole chicken (cut into pieces) or 2 large chicken breasts
  • Traditional option: 2-3 whole pigeons (if you want full authenticity)

For the spice-simmered chicken:

  • 2 medium onions, finely chopped
  • 2 tbsp olive oil
  • 1 tsp ground cinnamon
  • 1/2 tsp turmeric
  • 1/2 tsp ground ginger
  • 1/2 tsp black pepper
  • Pinch of saffron threads (optional but traditional)
  • Salt to taste
  • Small bunch of chopped parsley and cilantro

For the egg mixture:

  • 5-6 eggs
  • Remaining broth from chicken

Almond-Sugar Mix:

  • 1 cup blanched almonds, fried or roasted and ground
  • 1/2 cup powdered sugar
  • 1 tsp ground cinnamon
  • 1 tbsp orange blossom water (optional)

For Assembly:

  • 8-10 sheets warqa or phyllo dough
  • 100g melted butter for brushing
  • Extra powdered sugar and cinnamon for garnish

Tip: If using phyllo, keep sheets covered with a damp cloth as you work.

Chicken + Almonds + Spices: Building the Perfect Bastila Filling

Step 1: Cook the Chicken

  1. In a deep pan, heat olive oil. Add onions, chicken, parsley, and all spices.
  2. Cover and cook on medium-low heat for about 45 minutes until chicken is tender and infused with flavor.
  3. Remove chicken and shred finely. Set aside.

Step 2: Make the Egg Mixture

  1. Keep the pan with the remaining broth.
  2. Add beaten eggs and stir continuously until eggs are cooked but creamy.
  3. Set aside. This forms a rich second layer in the Bastila.

Step 3: Prepare Almond Mixture

  1. Fry or roast almonds until golden, then pulse into a coarse powder.
  2. Mix with powdered sugar, cinnamon, and orange blossom water if using.
  3. This sweet layer balances the savory meat beautifully.

Warqa + Cinnamon + Heritage: What Makes Bastila Iconic?

Step-by-Step Assembly:

  1. Preheat oven to 375°F (190°C).
  2. Butter a round baking pan or pie dish.
  3. Layer 3-4 sheets of warqa/phyllo, overlapping to form a star pattern, with ends hanging over the edges. Brush with melted butter.
  4. Place a single sheet in the center.
  5. Add shredded chicken as the first layer.
  6. Spread egg mixture over the chicken.
  7. Top with the almond mixture.
  8. Fold overhanging sheets toward the center to cover the filling. Add 1-2 more buttered phyllo sheets on top to seal.
  9. Tuck in edges and brush all over with butter.

Bake for 25–30 minutes until golden and crisp.

Remove from oven, let cool slightly, then dust with powdered sugar and decorate with crisscross cinnamon lines.

Tips for a Perfect Bastila

  • Avoid soggy bottom layers: Always pre-bake your base slightly or keep fillings dry.
  • Work fast with phyllo: Keep unused sheets covered to avoid drying.
  • Toast almonds well: It boosts depth and prevents sogginess.
  • Freeze for later: Assemble fully but don’t bake. Freeze wrapped and bake straight from freezer (add 10 more mins).
  • Warqa substitute: Use 2 layers of phyllo to mimic each warqa layer.

When & How It’s Served

Bastila is typically the first course at Moroccan weddings and Eid feasts. It’s brought out with fanfare, and served warm before the tagine or couscous arrives.

Also found at:

  • Engagement parties
  • Aqiqah (baby naming events)
  • Ramadan iftar feasts

It’s often served alongside Moroccan Atay tea or Harira soup as part of a larger banquet.

Regional and Family Variations

  • Fez style: The most classic, using chicken and sugar-dusted crust.
  • Rabat style: Sometimes adds raisins or hard-boiled eggs.
  • Coastal variation: Replaces chicken with seafood (shrimp, squid, fish).
  • Vegetarian twist: Sub chickpeas, zucchini, or carrots for protein.

Personal Tip from Grandma Fatima: Toast the almonds in smen (aged butter) for extra aroma, and always let Bastila rest 10 minutes before serving so layers settle.

Internal Pairings for Your Moroccan Table

Recipe Card

Moroccan Bastila (Pastilla)

Author: |

A festive sweet-and-savory Moroccan pie made with chicken or pigeon, almonds, eggs, and warm spices, wrapped in flaky warqa dough and topped with sugar and cinnamon.

Ingredients:

  • 1 whole chicken (or 2-3 pigeons)
  • 2 onions, chopped
  • Parsley and cilantro
  • Spices: cinnamon, ginger, turmeric, saffron, pepper
  • 5-6 eggs
  • 1 cup blanched almonds
  • 1/2 cup powdered sugar
  • 1 tsp cinnamon
  • 8-10 sheets phyllo or warqa dough
  • 100g melted butter

Instructions:

  1. Simmer chicken with onions, herbs, and spices. Shred and set aside.
  2. Use remaining broth to cook eggs until creamy.
  3. Grind almonds, mix with sugar and cinnamon.
  4. Layer phyllo, fill with meat, eggs, and almonds. Fold and bake until golden.

Final Thoughts

Now that you know how to make Moroccan Bastila, you can bring the festive spirit of Moroccan gatherings to your own kitchen. This isn’t just a pie—it’s a celebration wrapped in pastry, infused with memory, and made to impress.

Bastila is tradition, heritage, and joy on a plate. Serve it with Atay tea, and let the flavors do the storytelling.

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