B’stilla is a Moroccan dish that strives to maintain that perfect balance between sweet and savoury. An exotic twist to breakfast or a midday snack, this dish does take a little preparation – though as with most good things – it is well worth it.


What You Will Need

200g Dried Apricots (Sliced and soaked)

3-4 Chicken Breasts (Minced)

1 Brown Onion

1/2 tspn Ginger

Pinch of Saffron (Soaked in 50ml water)

1/2 tspn Cinnamon

1/2 tspn All-Spice

7-8 Eggs

1 Tbsp Chopped Parsley

Melted Butter

Almond Meal

Filo Pastry

Caster Sugar



1) Sauté the chicken and Onion with Ginger & Saffron in butter.

2) Add Cinnamon, All-Spice, Parsley, Saffron (water included) & Apricots (water excluded)

3) Remove from heat and allow to cool to the touch

4) Add beaten eggs and season.

5) Fill a separate container with almond meal (two generous handfuls), 1 Tbsp cinnamon & 1 Tbsp Caster Sugar.

(This will vary to taste but your aim is to find a happy medium between the ingredients that is not overly savoury or sweet). 

6) Take a baking tray and line with 4 layers of Filo, allowing each side to hang well over the edge of the tray. This will be the top of the pie.
(Filo pastry should not be stacked perpendicular. Instead, each individual layer should have its own side of the tray to hang)

NB: Time is of the essence from the moment you take the Filo pastry out of its plastic as it will dry incredibly fast.

7) Place a single layer of filo over the four already placed and lightly spoon a small amount of the mixture onto the base, making sure to not overload it as the final result will be wet and sloppy.

8)  Fold the layer of filo back over the chicken mix and brush with melted butter before sprinkling half a handful of the almond meal mix across, pressing down lightly to pack the ingredients down. Repeat until you have 6 layers of filo remaining.

9) To finish the dish place the remaining filo pieces on the top before folding the original four layers over, thus closing the sides of the dish. Give the finished product a generous brush of butter before placing in the oven at 180 degrees C for approx 30 mins. (Until filo is golden)

10) Allow to cool. Then, place a chopping board on top of the tray and turn upside down so the B’stilla comes out. Finish cooking on a wire rack in the oven for 10 mins until it is golden all over.


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