Moroccan B'stella

"When we used to go to a Moroccan restaurant in San Jose, Ca. this was my favorite course of the multi-course meal. The original version of this recipe was on Food Network. I tried to simplify the steps so it would easier for today's cooks...but the spirit of the original recipe remains the same. It is a little work to put together...but if you make it, you won't be disappointed and will wish you had made a larger dish of it. Cooking time reflects both range and oven cooking times combined. Posted for ZWT #6--2010"
photo by Chef Morgandana photo by Chef Morgandana
photo by Chef Morgandana
photo by kellychris photo by kellychris
photo by Nif_H photo by Nif_H
photo by Nif_H photo by Nif_H
Ready In:
1hr 20mins
1 meat pie




  • Heat olive oil in pan, then add onions, chicken pieces, parsley, cilantro, black pepper, saffron, ginger, cinnamon, nutmeg, clove, and salt.
  • Stir well and add the 2 cups of water.
  • Cover with a lid and cook for 20 minutes.
  • Remove the chicken from pan and set aside.
  • Allow the sauce to cool slightly then add the beaten eggs to the sauce in the pan.
  • Cook the eggs with the sauce stirring continually so eggs won't stick.
  • When eggs are cooked, remove the pan from the heat and drain the eggs well in a colander.
  • Set he eggs aside to cool.
  • Open the phyllo and cover with a damp towel so it will not dry out.
  • Take an 8-10 inch round baking pan/dish and cover generously with butter.
  • Very gently, spread 5 sheets of phyllo dough alternately criss-cross over the pan, leaving some phyllo dough draped around the edges of the pan.
  • Add another sheet of phyllo crunched in the middle of the pan.
  • Mix together the 1/2 teaspoon cinnamon & 1/2 teaspoon sugar in a small bowl.
  • Pour some of the cinnamon sugar all around the phyllo.
  • Then, add 1/2 of the roasted crushed almonds.
  • Cover with 3 more layers of phyllo and pour on 1/2 of the eggs with half of the chicken.
  • Cover again with 3 layers of phyllo and sprinkle with the remaining cinnamon sugar and almonds.
  • Cover with 3 layers of phyllo and pour on the rest of the eggs and the chicken.
  • Cover with 2 layers of crunched phyllo and close the draping edges very gently like a rose, without pushing, it needs to be very fluffy.
  • Pour the melted butter over the phyllo and bake in a preheated 350 degree oven for about 10 to 15 minutes, until golden brown.
  • Turn the pan upside down onto a large platter. Mix together remaining cinnamon and sugar.
  • Garnish with powdered sugar and make a design with the mixture of cinnamon and sugar if desired.
  • Serve hot.

Questions & Replies

Got a question? Share it with the community!


  1. OUTSTANDING!!!!! This delicious creation was worth the work, no question! I loved the colour from the saffron and the eggs were delicious! For step 4, I strained the chicken mixture and poured the sauce back into the pan. I used a springform pan but it came out easily anyway. I posted a photo of the top of it before I inverted it because it is really pretty. It is easier to cut when it's still quite warm. I didn't use cilantro (blech!), cloves or all of the topping. Made for ZWT6. Thanks CarrolJ! :)
  2. My DD said 10+ stars!! She just kept going on and on about "how you would find this in a really nice restarant, it has really good flavor then you get sweet, how she liked the eggs and it all mixes so well, etc.,etc.,etc......At first I found it strange, but I have to say,it DOES grow on you!! Thanks so much- made for ZWT6 and the Xtra Hot Dishes.



Find More Recipes