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    You are in: Home / Recipes / Bisteeya Recipe
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    Total Time:

    Prep Time:

    Cook Time:

    4 hrs

    0 mins

    4 hrs

    Pilates Gal's Note:

    DH and I fell in love with bisteeya in a Morrocan restaurant we loved. Then we moved and couldn't find another restaurant for years. I compared a few different recipes and made my own version, trying to make it a little healthier by replacing the butter with a butter flavor spray like Pam on the phyllo. It's supposed to be an appetizer but I serve it at Christmas instead of ham or turkey. It's a great entree for 8 or an appetizer for more. Traditionally you'd just dig in with your fingers. I usually prepare everything up to a day in advance but assemble it just before popping it in the oven. The 4 hour cook time includes marinating time along with the actual cooking.

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    Units: US | Metric


    1. 1
      Place chicken thighs with onion, garlic, parsley, salt, turmeric and ginger. Toss well, rubbing chicken with the spices. Marinate 2 hours at room temperature or overnight in the refrigerator.
    2. 2
      Cook chicken with the marinade, chicken broth and cinnamon sticks. Bring to boil, reduce heat, cover and gently simmer for 1 hour. Remove chicken from broth and set aside.
    3. 3
      Strain broth, and boil it on high heat about 10 minutes, until reduced to 1 3/4 to 2 cups.
    4. 4
      Toast almonds in the microwave for 3 minutes on high. Add powdered sugar and ground cinnamon. Set aside.
    5. 5
      After broth is reduced, add lemon juice and gently simmer another 10 minutes. Increase heat to medium and, stirring constantly with a wooden spoon, slowly stir in beaten eggs. Cook, stirring, until eggs are set but not dry. Most of the liquid should evaporate. About 8-10 minutes. Add salt if necessary, cool to room temperature.
    6. 6
      When chicken is cool, shred the meat and set aside.
    7. 7
      Preheat oven to 425°F.
    8. 8
      Unroll phyllo. Spray bottom and sides of a 14 inch deep dish pan with butter flavored spray. Arrange 6 sheets phyllo so that half the sheet covers the bottom of the pan and half extends over sides. Spray with butter flavored spray. Fold 4 sheets in half and let them air dry.
    9. 9
      Place shredded chicken on bottom of phyllo in pan. Cover with egg mixture then the 4 dry phyllo sheets. Sprinkle almond/sugar mixture over pastry. Cover with all but 2 remaining pastry leaves. Spraying each with butter flavored spray. Fold the overlapping leaves over the top and spray with butter flavored spray.
    10. 10
      Bake 20 minutes or until golden. Dust top with cinnamon and powdered sugar before serving.

    Ratings & Reviews:

    • on March 16, 2011


      great recipe I loved it

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 14, 2007


      I cut the recipe down to 6 people. The 2 1/4 teas of salt....NO WAY! It was soooo salty we had to through it away. That is way too much salt. 1 teas would have been sufficient.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Bisteeya

    Serving Size: 1 (194 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 415.5
    Calories from Fat 152
    Total Fat 16.9 g
    Saturated Fat 3.3 g
    Cholesterol 225.4 mg
    Sodium 1225.5 mg
    Total Carbohydrate 33.9 g
    Dietary Fiber 3.2 g
    Sugars 6.5 g
    Protein 31.4 g

    The following items or measurements are not included:

    low-fat chicken broth

    Ideas from


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