B’stilla – bastilla - bisteeya - bstilla – pastilla …. whatever you choose to call it, is a Moroccan classic up there with the tagine. You may not see it on every corner or roadside pit stop in Morocco as you do with the tagine but you’re bound to come across it eventually. Traditionally made with slow-cooked then shredded squab, aromatic spices and nuts, wrapped in warka and dusted with powdered sugar, it’s a savoury and sweet parcel of deliciousness. It may have been almost a decade ago, but I vividly remember my first night tucking into b’stilla (amongst other tidbits) at the nightly food market at Djemma el-Fna in Marrakesh. A true spectacle for any foodie.
The sweet b’stilla I’ve made here doesn’t resemble the traditional squab variety whatsoever and is based on a recipe I took from a Moroccan cookbook a dear friend gave to me many years ago. This deconstructed and layered treat is easy to make ahead for a dinner party or a sugary indulgence with a mint tea or strong espresso.
Makes around 4 serves
sweet b’stilla with almond + pistachio syrup
- ¼ cup blanched almonds, lightly toasted
- ¼ cup pistachios, lightly toasted
- 1 tbsp caster sugar
- ½ tsp cinnamon
- 2 sheets filo pastry
- 20 g butter, melted
- Preheat the oven to 200°C. Process the almonds, pistachios, sugar and cinnamon finely.
- Lay one sheet of filo on the work surface and brush with melted butter. Top with a second sheet and cut 10cm discs from the layered sheet.
- Brush each disc with melted butter and arrange on a baking tray. Sprinkle with the nut mixture to evenly cover each pastry disc.
- Bake for 5-10 minutes or until golden.
- Dust with sugar and serve with almond and pistachio syrup (recipe follows) plus a few whole pistachios and pomegranate arils.
almond + pistachio syrup
- ½ cup blanched almonds
- ½ cup pistachios
- 2 cups water
- ¾ cup sugar
- 1 tsp orange blossom water
- Process the nuts to sandy coarseness and add 1 cup of water. Process until smooth and set aside.
- Put the remaining 1 cup of water into a small saucepan with the sugar and bring to the boil, stirring to dissolve the sugar. Simmer for 5-10 minutes and reduce to a syrup.
- Pour the mixture through a fine strainer (either discard the nut paste or add it to fruit and yoghurt for breakfast).
- Serve the syrup warm or cold with the b’stilla.
{ 14 comments… read them below or add one }
Mmmhhh, a dreamlike dessert! So beautifully plated and photographed.
Cheers,
Rosa
This sounds fabulous John! I love the flavours!
Love Moroccan food, spices and syrups. looks great and I love the photos of your travels, amazing
So is it very similar to baklava?
I’ve never tried this before (although I’ve read heaps about this dish). I like how you simplified this John. Now, do I have a mint tea or an espresso?
Much more interesting than sticky date pudding or carrot cake
Hi Tina,
Similar, but not quite. Baklava is sandwiched together, baked and has sugar syrup poured over. This is thin, dry and crunchy. You pour the syrup over as you eat, or just dip
i think you seriously have more cooking talent than most of the MasterChef contestants at the moment
looks delicious!
Mate looks stunning. Don’t want to underestimate the effort to make it, but taking a quick look at the ingredients it seems like such a simple dessert to make but wouldn’t look out of place in the dessert section of a restaurant.
the colours in this photo are so brilliant! good work — styling is great.
the bstilla looks so delicious and love the presentation!
Wow, this looks gorgeous . It sort of makes me think of a de-constructed baklava.
I love your photos, they are so vibrant and I love the lighting. I love the plates you have used too.
You make the most interesting and exotic dishes John! I love how the pomegranate seeds look like little jewels on the plate
Mmm this looks delicious! And such beautiful photography