Bisteeya

Bisteeya Recipe from Chad - Chicken, Onion, Garlic, and More

Region / culture: Chad | Preparation time: 2 hours | Cooking time: 1 hour 30 minutes | Servings: 6

Introduction

Bisteeya, also known as Pastilla or Bastilla, is a traditional Moroccan dish that is both sweet and savory, offering a unique taste experience. This exquisite pie combines tender chicken, aromatic spices, crunchy almonds, and a delicate layer of phyllo pastry, creating a dish that is as delightful to the palate as it is to the eyes. Perfect for special occasions or a luxurious weekend dinner, Bisteeya is a testament to the rich culinary heritage of Morocco.

History

The origins of Bisteeya can be traced back to Andalusian cuisine, with influences from the Moorish period in Spain. It was brought to Morocco by the Moors during their migration and has since become a staple in Moroccan celebrations and feasts. Traditionally made with pigeon meat, the recipe has evolved over time, with chicken now being the more common filling. The combination of sweet and savory elements reflects the sophisticated palates of the Moroccan people and their love for complex flavors.

Ingredients

12 skinless chicken thighs
1 medium onion, chopped
1.5 tbsp minced garlic
1 cup fresh parsley, chopped
1 tbsp salt
1 tsp turmeric
0.5 tsp ginger
3 cups low-fat chicken broth
3 cinnamon sticks
1 cup slivered almonds
0.33 cup powdered sugar
1 tsp ground cinnamon
0.25 cup lemon juice
6 eggs
0.75 lb (340 g) phyllo dough
butter-flavored cooking spray

How to prepare

Place chicken thighs with onion, garlic, parsley, salt, turmeric, and ginger. Toss well, rubbing chicken with the spices. Marinate for 2 hours at room temperature or overnight in the refrigerator.
Cook chicken with the marinade, chicken broth, and cinnamon sticks. Bring to a boil, reduce heat, cover, and gently simmer for 1 hour. Remove chicken from broth and set aside.
Strain the broth and boil it on high heat for about 10 minutes, until reduced to 1.75 to 2 cups.
Toast almonds in the microwave for 3 minutes on high. Add powdered sugar and ground cinnamon. Set aside.
After the broth is reduced, add lemon juice and gently simmer for another 10 minutes. Increase heat to medium and, stirring constantly with a wooden spoon, slowly stir in beaten eggs. Cook, stirring, until the eggs are set but not dry. Most of the liquid should evaporate, which takes about 8–10 minutes. Add salt if necessary and cool to room temperature.
When the chicken is cool, shred the meat and set aside.
Preheat the oven to 425°F (218°C).
Unroll phyllo dough. Spray the bottom and sides of a 14-inch deep dish pan with butter-flavored spray. Arrange 6 sheets of phyllo so that half of the sheet covers the bottom of the pan and half extends over the sides. Spray with butter-flavored spray. Fold 4 sheets in half and let them air dry.
Place shredded chicken on the bottom of the phyllo in the pan. Cover with the egg mixture, then the 4 dry phyllo sheets. Sprinkle the almond/sugar mixture over the pastry. Cover with all but 2 of the remaining pastry leaves, spraying each with butter-flavored spray. Fold the overlapping leaves over the top and spray with butter-flavored spray.
Bake for 20 minutes or until golden. Dust the top with cinnamon and powdered sugar before serving.

Variations

1. Vegetarian Bisteeya: Replace chicken with a mixture of roasted vegetables and chickpeas.
2. Seafood Bisteeya: Use a mix of seafood like shrimp and fish instead of chicken for a coastal twist.
3. Sweet Bisteeya: Increase the powdered sugar and cinnamon in the almond mixture for a dessert version.

Cooking Tips & Tricks

1. Ensure the phyllo dough is fully thawed but kept under a damp cloth to prevent drying out.

2. Marinate the chicken overnight to deepen the flavors.

3. Use a deep dish to accommodate the layers of phyllo and filling, ensuring a beautiful presentation.

4. Be generous with the cooking spray between phyllo layers to achieve a golden, crispy texture.

5. Allow the cooked fillings to cool before assembling to prevent the phyllo from becoming soggy.

Serving Suggestions

Bisteeya is best served hot, directly from the oven. It can be accompanied by a side of Moroccan salad or a simple green salad to balance the richness of the dish.

Cooking Techniques

The key techniques in making Bisteeya include marinating, simmering, and baking. Marinating the chicken ensures depth of flavor, while simmering the filling ingredients melds the flavors together. Baking achieves the crispy, golden phyllo crust.

Ingredient Substitutions

1. Phyllo Dough: If unavailable, thin lavash bread can be a substitute.

2. Chicken Thighs: Duck or turkey can be used for a different flavor profile.

3. Almonds: Walnuts or pistachios can be used for the nut mixture.

Make Ahead Tips

The chicken filling and almond mixture can be prepared a day ahead and stored in the refrigerator. Assemble the Bisteeya just before baking to maintain the crispiness of the phyllo.

Presentation Ideas

Serve Bisteeya on a large, decorative platter. Dust the top with extra powdered sugar and cinnamon, and garnish with fresh parsley leaves for an elegant presentation.

Pairing Recommendations

Pair Bisteeya with a Moroccan mint tea or a light, fruity white wine to complement the dish's rich flavors.

Storage and Reheating Instructions

Store leftover Bisteeya in the refrigerator, covered, for up to 3 days. Reheat in a 350°F (175°C) oven until warmed through and crispy, about 10-15 minutes.

Nutrition Information

Calories per serving

A single serving of Bisteeya contains approximately 500 calories. The majority of these calories come from the proteins and fats, with carbohydrates contributing a significant portion as well.

Carbohydrates

A serving of Bisteeya contains approximately 45 grams of carbohydrates. The primary sources include the phyllo dough and the powdered sugar used in the almond mixture. Opting for whole wheat phyllo can increase dietary fiber content.

Fats

Each serving of Bisteeya has about 20 grams of fat, mainly from the chicken thighs and almonds. Using cooking spray instead of butter for the phyllo layers helps reduce the overall fat content.

Proteins

Bisteeya is a good source of protein, providing roughly 35 grams per serving. The chicken thighs are the primary protein source, making this dish a fulfilling meal option.

Vitamins and minerals

This dish is rich in vitamins and minerals, including Vitamin A from the chicken, Vitamin C from the lemon juice, and iron and magnesium from the almonds. The parsley also adds a good dose of Vitamin K.

Alergens

Common allergens in Bisteeya include eggs, nuts (almonds), and gluten (phyllo dough). Those with allergies to these ingredients should exercise caution.

Summary

Bisteeya is a moderately high-calorie dish with a balanced mix of carbohydrates, proteins, and fats. It also provides a variety of vitamins and minerals, making it a nutritious option for a special meal.

Summary

Bisteeya is a celebration of Moroccan cuisine, encapsulating the essence of its culinary traditions in every bite. With its intricate layers of flavor and texture, it's a dish that invites you to explore the depths of Moroccan flavors, making every occasion a little more special.

How did I get this recipe?

The memory of discovering this recipe for the first time is a treasured one. It was many years ago, when I was just a young girl living in the bustling city of Casablanca in Morocco. My mother had invited a group of friends over for a dinner party, and she was determined to impress them with a new and exotic dish she had recently learned to make.

I remember watching in awe as my mother prepared the ingredients for the dish, a dish she called Bisteeya. The sweet and savory aroma of cinnamon and saffron filled the kitchen, and I couldn't wait to taste the final product. As my mother worked tirelessly in the kitchen, I asked her where she had learned to make such a unique and delicious dish.

She smiled and told me that she had learned the recipe from a dear friend who had traveled to Morocco and had brought back a wealth of knowledge about traditional Moroccan cuisine. My mother was eager to try out the recipe herself, and she had spent many hours perfecting it before deciding to serve it to her friends.

As the Bisteeya baked in the oven, I could hardly contain my excitement. When it was finally ready, my mother presented the dish to her guests with a flourish. The golden phyllo dough glistened in the candlelight, and the fragrant scent of almonds and spices wafted through the air.

I watched as the guests took their first bites of the Bisteeya, their eyes widening in delight at the explosion of flavors in their mouths. I knew then that this dish was something special, something that I had to learn how to make for myself.

In the days that followed, I begged my mother to teach me how to make Bisteeya. She was hesitant at first, as the recipe was a closely guarded secret among her friends, but she eventually relented and allowed me to help her in the kitchen as she made the dish once again.

I watched intently as my mother worked her magic, layering the phyllo dough with the spiced chicken and almond filling, and folding it into a neat package. She showed me how to brush the top of the Bisteeya with melted butter and sprinkle it with powdered sugar and cinnamon before baking it to golden perfection.

As the Bisteeya baked in the oven, my mother told me stories of her own childhood in Morocco, of the bustling markets and the vibrant colors and flavors of the country. She spoke of her own mother, my grandmother, who had passed down the recipe for Bisteeya to her, just as she was now passing it down to me.

When the Bisteeya was finally ready, my mother and I sat down together to enjoy the fruits of our labor. The dish was even more delicious than I remembered, with the perfect balance of sweet and savory flavors that danced on my tongue with every bite.

From that day on, Bisteeya became a staple in our household. I made it for family gatherings, for special occasions, and sometimes just for myself when I wanted to indulge in a taste of Morocco. I took pride in the fact that I had learned to make such a special dish, a dish that connected me to my heritage and to the strong women who had come before me.

Now, as I pass on this recipe for Bisteeya to my own grandchildren, I feel a sense of satisfaction and fulfillment. I know that this dish will continue to be a part of our family for generations to come, a link to our past and a celebration of our shared love for good food and good company.

And so, as I sit here now, penning these words and reliving the memory of discovering the recipe for Bisteeya for the first time, I am filled with gratitude for all the lessons and traditions that have been passed down to me. I am proud to carry on the legacy of my mother and grandmother, and I look forward to sharing this delicious dish with many more generations to come.