Moroccan B'stella

Recipe by CarrolJ
READY IN: 1hr 20mins
YIELD: 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.