Dinner · 90 min · mediterranean

Bastilla

This is the kind of Mediterranean dinner you’ll make on repeat — chicken and warka or phyllo, 90 minutes, big payoff. It is weeknight cooking that still hits your targets — 17 grams of protein per serving. No specialty equipment and nothing hard to find at a regular grocery store.

✓ USDA-verified nutrition data

Ingredients

• 1 whole Chicken
• 12 sheets Warka or phyllo
• 1.5 cups Almonds
• 6 Eggs
• 3 Onions
• 1/2 cup Butter
• 1/3 cup Powdered sugar
• 2 tbsp Cinnamon
• 1/2 tsp Saffron
• 1 tbsp Ginger

Steps

1. Poach the chicken with onions, saffron, ginger, and spices 40 minutes until falling apart; shred the meat and reduce the poaching liquid to a thick glaze.
2. Scramble the eggs into the reduced liquid off the heat, stirring constantly — they should set into soft curds, not dry bits.
3. Toast the almonds golden, grind coarse, and toss with half the cinnamon and a spoon of sugar.
4. Butter a round pan and layer 6 buttered warka sheets with overhang; add the chicken, then the egg mixture, then the almonds in distinct strata.
5. Fold the overhang over, top with 3 more buttered sheets tucked underneath, and brush generously with butter.
6. Bake at 375°F for 25 minutes until deep golden and crisp.
7. Dust the top with powdered sugar in a lattice and cinnamon; serve hot. Sweet, savory, crisp, and rich — Morocco’s legendary celebration pie.

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