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I decided to go with a Moroccan theme at a recent dinner for friends. I loved B'steya when we've been to Moroccan restaurants so I thought I would try this. Remembering how flaky the philo pastry crust can be though, I decided to do something a little different. Instead of making the pie as described, I assembled it like Spanikopita--making the pastries into individual triangles. It turned out to be a real hit!

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dawna1 August 30, 2012

This was so much fun to make! I used this recipe for a project at my school, and everyone thought it was very delicious! Some people didn't try it, though, because it does look pretty foreign. I think that the recipe underestimated the time it takes to make this. Even though I made 2 pies, it still took about 3 or 4 hours. I'm not surprised that it takes a long time because bisteeya is often served at muslim weddings and at eid al-fitr, which are both very special occasions. The best part of making it was doing the phyllo dough because it's almost like putting layers of paper on the pie!
I really liked the unique, exotic flavors of bisteeya. It is slightly slightly spicy, and it's also sweet and crunchy from the almonds. Warning, though, it is very buttery and messy to serve.

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Ariana9898 April 19, 2011

This is very good, and something a little different. It was a lot of work to put together, but worth it! Thanks for posting this unique recipe.

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Recipe Reader February 08, 2011

Thank you for giving us a taste of Morocco! We love trying different things and this was very enjoyable - 2 out of 3 kids LOVED it & asked for seconds! (DH did too.) We only had two pieces of pie left! I know most people wouldn't expect kids to eat this, but my kids are adventurous... After dinner, we found Morocco on the world map and then looked it up on Microsoft Student encyclopedia to see what the culture was like, etc...(I homeschool - everything is a learning experience!) I had planned to make this exactly as the recipe instructed, but then life happened....I ended up having to leave the house and didn't get home in time to make this for dinner yesterday, so here I had thawed chicken and a busy weekend ahead of me. Knowing it would be several days before I would have time to make this in one sitting, I did the following....I omitted the butter from step 1, skinned the chicken. I then combined the listed spices (up to the chicken stock), coated the chicken with the spices and placed them in my crockpot. I covered the chicken with finely chopped onion and poured the 1/4 cup stock over. I set the crock pot on low and let it cook all night (8 hrs.) while I slept. Took chicken/onions out of crockpot and allowed to cool while I made breakfast, then cut up the chicken and onions once cool. I poured the juices from the crockpot through a fine-mesh strainer to get some unappetizing remnants out of it, then proceeded to make the eggs with the liquid as stated in the recipe. I toasted the almonds in th microwave, combined with the sugar & cinnamon & set aside. I then placed the mixture in the fridge as we had to leave for the afternoon. When I got home, I proceeded with the recipe as stated, but instead of brushing the layers with butter, I sprayed each layer with I Can't Believe It's Not Butter (don't cringe!) Spray. It turned out delicious! It will be added to my Zaar favorites for the next time we need a little taste of Morroco!!

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Sweet Diva January 08, 2008

Made and INHALED. this is delicious and to make it a little lower fat i used "butter free" phyllo by spraying each sheet with butter flavored cooking spray rather than butter. Scaled it down to make it as an individual little one :)

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MarraMamba December 02, 2007
Bisteeya or Moroccan Chicken Pie