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B'stilla B'djej - Chicken Pie With Cinnamon Recipe

Ingredients

How to make it

  • 1. Preheat the oven to 400 degrees F. In a heavy based frying pan heat the oil with a pat of butter and stir in the onions.
  • 2. Saute over medium heat for 5-6 minutes until they begin to soften and color. Stir in the garlic and almonds and fry until they begin to color. Add the spices toss in the chicken and cook gently until all the liquid in the pan has evaporated and then toos in the herbs and season with salt and pepper and then remove the pan from the heat and allow to cool.
  • 3. Melt the rest of the butter. Seperate the sheets of phyllo and cover them with a damp cloth. Brush a little butter over the base of the dish and cover with a sheet of phyllo allowing the sides to flop over the edge of the pan.
  • 4. Brush with butter and place another one on top repeat with another 2 layers. Spread the chicken and onion mixture on top of the phyllo and fold the edges over the filling See Photo. Cover with the remaining sheets of phyllo brushing each one with a butter before adding the next. Tuck the overlappiing edges under the pie like making a bed so that the top is flat.
  • 5. Mix the egg yolk with 1/2 teaspoon water and brush it over the top of the pie.
  • 6. Bake in the preheated oven for about 25 minutes until the pastry is crisp and golden. Dust the top with the icing sugar and cinnamon in a lattice pattern and serve immediately.
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