How To Cook Bestilla (Moroccan Pie) - Recipe

The traditional Moroccan pie is made with pigeon meat, but you can easily make it with chicken, as you will see in this recipe. The dish is not easy to prepare, so it is part of the holiday recipes that are present on special occasions at the Moroccan table. See all the steps for making an interesting pie.

Required products :

• 8 pieces of chicken legs without skin
• 2 onions - chopped
• 3 cloves garlic
• 3/4 tea cup ginger powder
• 3/4 teaspoon coriander powder
• 3/4 teaspoon cinnamon
• a large pinch of saffron
• 2 1/2 teaspoons chicken broth
• 1 teaspoon salt
• 2 teaspoons lemon juice
• 3 eggs
• 2 tablespoons honey
• salt and pepper to taste
• 1 tablespoon chopped fresh thyme
• 1 tablespoon chopped parsley
• 9 pastry crusts
• 6 tablespoons melted butter
• 2 tea cups sliced ​​roasted almonds
• powdered sugar and cinnamon sugar for sprinkling

Method of preparation :

Chop onion and garlic. Put them in a saucepan along with the chicken, ginger, coriander, cinnamon and saffron. Leave to stand for 1 hour.

Once the chicken is seasoned with the spices, pour the broth into the pan and salt to taste. Put on the stove to a high degree and after the liquid boils, reduce the temperature. Let the dish simmer for an hour until the meat is cooked.

Remove the chicken to a plate and bone it. Strain the broth so that only the garlic and onion remain in the pan - save them for later. Rinse the dish, return the broth to it and add the lemon juice. Boil it on high heat until it is reduced and only 1 cup of liquid remains, then reduce the heat.

In a small bowl, beat the eggs with the honey. Slowly pour them into the broth, stirring constantly so that the eggs do not cross. Stir until you get the sauce. Make sure it is ready by running a wooden spoon along the bottom of the pan - there should be a clean mark after it. Remove from the heat and season with salt and pepper.

Chop the chicken into small pieces and put it in the sauce. Add onion, parsley, thyme and mix everything well.

Preheat oven to 200 degrees. Cover the bottom and walls of a 22 cm diameter pan with aluminum foil and grease with melted butter.

Place a pastry sheet in the pan so that the edges protrude beyond it. Grease it with oil and place the second sheet perpendicular to the first so that the edges do not overlap. Put the next third and fourth sheets, trying to cross them again.

Pour half of the almonds on the bottom, spread the stuffing with the chicken on top. Cover with the remaining almonds and wrap the crusts over the pie.

Grease the remaining sheets of the pie with butter and arrange them on top of each other. Cut a circle about 25 cm in diameter and cover the pie with it, inserting the ends around the walls of the dish. Spread with the remaining butter and sprinkle with cinnamon sugar.

Put to bake in the hot oven, after 20 minutes reduce the temperature to 170 and leave for another 20 minutes. During baking, if the top becomes too brown, cover with a sheet of aluminum foil, but do not press it at the edges, just place it loosely on the pie. After removing from the oven, leave for 5 minutes to cool and sprinkle with powdered sugar.

Remove the pie from the pan, cut it and serve warm.