Halal CertifiedFestiveTraditional

Bastilla — Moroccan Pie

Name: Bastilla — Moroccan Pie
Prep time: 60 min
Cook time: 120 min
Cuisine: Moroccan
Ingredients: 500g warqa (or filo) pastry sheets; 1 whole chicken, poached & shredded; 200g blanched almonds, fried in butter; 6 eggs, beaten into the chicken broth; 3 onions, caramelised with saffron; 1 tsp cinnamon; 1 tsp ginger; Pinch of saffron; 2 tbsp butter, melted; Powdered sugar & cinnamon for dusting

بسطيلة

4.9(891 reviews)

180m total

Fes

ADVANCED

About This Dish

The crown jewel of Moroccan cuisine — crispy warqa pastry encasing spiced chicken, caramelised almonds and eggs, dusted with cinnamon and powdered sugar in a legendary sweet-savoury contrast.

Cultural Heritage

History & Origins

Bastilla (also spelled Pastilla or B'stilla) is considered the most sophisticated dish in Moroccan gastronomy. Its origins trace to Andalusian refugees who fled Spain during the Reconquista in 1492 and settled in Fes, bringing with them their refined cooking traditions. The dish's signature sweet-savoury contrast — spiced pigeon or chicken with almonds and powdered sugar dusted on crispy warqa pastry — is pure Andalusian-Moorish fusion. It was traditionally made with squab (young pigeon), a delicacy reserved for royal banquets and wedding celebrations. Today it is a cornerstone of Moroccan hospitality, always served to honoured guests.

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