Cooking Moroccan “Basteeya!” My “52 In 22” Cooking Challenge Has Chicken Pot Pie In A Phyllo Blanket!

Celebrating Moroccan Cuisine!

This is a “Chicken Pot Pie” – Moroccan style!

One of the goals of my “52 In 22” cooking challenge is to go around the world to try new cuisines, and since I was given this cookbook as a gift, it was time to cook Moroccan!

Chef Mourad Lahlou released an incredible cookbook that highlights the rich history and cuisine of his native Morocco!

For week #19 of my “52 In 22” cooking challenge, I tried one of his delicious Moroccan recipes – a classic “Basteeya!”

This is Chef’s photo of his “Basteeya”, what Chef Mourad says is the most traditional dish in Morocco: it’s their version of a “Chicken Pot Pie”, but it’s so much more!

As he describes it:

“On paper, this dish sounds odd, because it’s so sweet and so savory. You’ve got saffron-and-spice-braised chicken, lots of cinnamon-sugar toasted almonds perfumed with orange blossom water, and offs scrambled in the braising liquid, all layers inside a shell of flaky pastry and topped with powdered sugar and cinnamon.”

WOW! Let’s cook it!

There are three different steps to the dish: the beginning is easy, combining all of the seasonings that are used in the dish.

1/4 cup ground coriander

2 tablespoons ground ginger

1 tablespoon plus one teaspoon ground white pepper

1 tablespoon ground turmeric

1 cinnamon stock, 3″ long

2-1/2 teaspoons saffron threads

1-1/2 teaspoon salt

2 tablespoons finely chopped flat-leaf parsley

2 tablespoons finely chopped cilantro

This is easy. Combine these spices and set aside!

Next, let’s make the almond mixture that gives this dish a nutty sweetness!

This savory and sweet almond mixture will be used as part of the filling in the pot pie.

2-1/2 cups whole “skin on” almonds

1/2 cup granulated sugar

1/2 teaspoon ground cinnamon

1/8 teaspoon grated nutmeg

4-6 tablespoons clarified butter

1-1/2 teaspoon orange blossom water

9 phyllo sheets


Blend the almonds until they are dust-like, then add all of the other ingredients: sugar, cinnamon and nutmeg. I held off on adding the clarified butter until we are ready to add the mixture to the dish.

So there you go: all of your flavors are ready to go, so it’s time to tackle the main course!

Next up, let’s make the chicken and egg mixture. This forms the filling of the basteeya.

Here are your ingredients:

2 cups grapeseed or canola oil

8 cups onion – about 3-4 whole onions….yes indeed!

1/2- cup minced garlic

6 chicken thighs

6 chicken drumsticks

1-1/4 cup water

4 large eggs

2 tablespoons parsley and the same amount cilantro

The star of the dish is chicken…but first we have to make a place for it! Saute the onion in olive oil for ten minutes, then put in all of those great spices we blended together earlier…

After the mixture has combined and cooked for ten minutes, put your chicken pieces on top, add a cup of water and cover and let simmer for an hour.

I moved the pieces every ten minutes, turning them over and letting the spices infuse the chicken…see those saffron threads slinging to the chicken? When cooked, take the chicken pieces out and set aside.

We are heading into the home stretch now!

Pre-heat your oven to 325 – oh, the day before I made this dish, my oven decided to stop working – it’s gas and it kept shutting off after a minute or two – so I was fearing that my oven might not work!

More on this in a moment!

After turning on your oven, simmer the onion spice sauce that you just cooked the chicken in, letting it reduce a bit and use an immersion blender to mix four large eggs:

The blender will make sure there are no clumps of egg white…pour your eggs into the mixture and stir it well over low heat….this egg mixture will form the bottom of the dish – which becomes the top after cooking!

I’ll explain what I mean in a moment, but now that all of the individual elements are ready to assemble – time to bring out the Phyllo!

Lay a folded sheet of Phyllo slightly off-center of the pan, with about 3 inches of overhang…do it again – it should take 4 sheets to completely encase the bottom like this:

Next, brush the bottom and side with a bit of butter clarified butter to keep the phyllo moist.

Take a cup of your egg mixture and spread it across the bottom, then add some of your chicken chunks…then add some clarified butter to your almond mixture and put it on top of the chicken like this…

After filling the “basteeya”, you take those overhanging ends of phyllo dough and encase the pie!

Paint the top with more butter and put it in the oven for a half hour or so…keep an eye on it as it gets toasty quickly…then, it was all about how to take it out!

Well, I was very frustrated that I stopped filming because when I flipped the dish, it came out easily!

Here it is before I flipped it – and here’s what it looked like after I flipped it!

I was very happy with how it looked, no leakage at all!

Now, it was just about dusting the top with powdered sugar and this Moroccan “Basteeya” was ready for its closeup!

Remember when I said that the egg mixture, put in on the bottom, was now on top? That’s because we flipped the dish after cooking….so the egg mixture soaked into the chicken and the almonds – and it was delicious!

This Moroccan “Basteeya” AKA “Chicken Pot Pie” was savory and sweet as well! The spices gave it a very moroccan feel, with cinnamon and nutmeg helping the almond flavor pop, and of course the saffron was rich and gave the chicken an enhanced flavor as well…add that powdered sugar as a sweet finish and the dish came together beautifully – and presented nicely as well!

Thanks for Chef Mourad Lahlou for a terrific, traditional Moroccan dish – I’ve had a blast cooking food from different cultures, like when I made a traditional “Tiffin” dish!

These stuffed Eggplant rolls are a great vegan dish that you can take with you anywhere!

Click here for the recipe!

My “Basteeya” wasn’t the first unique pie I’ve made this year as part of my “52 In 22” cooking challenge:

Chef Callum Franklin makes a savory “Duck Pancetta Cabbage Mustard” pie and so I made it as well!

Click here for the recipe:

While these recipes are challenging to a degree, nothing compared to my attempt to make Chef Thomas Keller’s “Sous Vide Lobster” dish:

This may have been the most beautiful thing I’ve cooked in 2022, but it was a multi-day experience – click here to see why!

If you enjoy these posts, why not subscribe and never miss out? It’s easy, and there are NO ads of any kind, just stuff I like – from music to movies, books, travel, food and more…click on the main page and “follow” me on the upper right…

As for my “52 Cookbooks 52 Recipes” challenge, I am sharing and storing all of these recipes on my food website “Bite! Eat! Repeat!” – it’s your site for all things food – if you like what you see, please click on my link and follow this blog as well!

Let me know what you think of my “52 In 22” challenge!

If you like the story, share it with friends on social media! Thanks!

Categories: Art, cookbooks, Food, food blog, Food Review, Recipes, Restaurants, Wacky Food

Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

15 replies

  1. This looks amazing, complicated but worth it. Well done!

    Liked by 1 person

  2. Outstanding, John! 100% success, and looks delicious. I have been to Morocco, but never saw that on a menu. I would love to try it.
    Best wishes, Pete.

    Liked by 1 person

  3. This looks delicious! John, when your “52 in 22” ends, will you be posting a list of your favorites in the series?

    Liked by 1 person

  4. You had me at cinnamon and tumeric 😊

    Liked by 1 person


  1. A Vietnamese “Banh Xeo” Pancake! My “52 In 22″ Cooking Challenge Has”Plenty” Of Chef Yotam Ottolenghi! – johnrieber
  2. A Delicious July 4th From Our “Founding Foodies!” My “52 In 22” Cooking Challenge Eats With George Washington And Thomas Jefferson! – johnrieber
  3. A Delicious Jambalaya Recipe! My “52 In 22 Cooking Challenge Has Creole “Pot Cooking” Thanks To Commanders Palace! – johnrieber
  4. Cooking Chicken Fricassee With Benjamin Franklin! My “52 In 22” Cooking Challenge Has William Penn’s Favorite Dish! – johnrieber

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Rust Belt Girl

reading and writing the Rust Belt with Rebecca Moon Ruark

Take It Easy

Retired, not expired: words from the after(work)life. And music. Lots of music!

Hey, Traveler

Sharing travel tips, ideas, and anecdotes with fellow wanderers, dreamers, doers, and lovers of life

Stevie Turner

Realist, writer, reader, reviewer and rocker.

Cornwall in Colours

inspired by the colours of the land, sea and sky of Cornwall

Bonjour From Brittany

Celebrating what makes Brittany unique

Let's Go To The Movies

Film and Theatre Lover!

SoraNews24 -Japan News-

Bringing you yesterday's news from Japan and Asia, today.

Bite! Eat! Repeat!

52 Cookbooks. 52 Recipes. A Tasty 2022!

A Teacher's Reflections

Thirty Years of Wonder

Tanooki Homemade Cafe

Yummy Homemade Food Recipes to Make You Smile:)

In Saner Thought

"It is the duty of every man, as far as his ability extends, to detect and expose delusion and error"..Thomas Paine

Pete Springer

Passionate Teacher and Future Children's Author


Follow us as we follow the road


Travel Through Ireland and Europe

Diary of A Movie Maniac

A Personal Journey Through Cinema & Television

Geeking Out about It

BlerdWatching Waaay Too Much TV


Tea, Tours and Escapades

Robbie's inspiration

Ideas on writing and baking

You can always start now

journaling to see some answers

Realweegiemidget Reviews Films TV Books and more

You can take the girl out of Glasgow. Entertainment Reviews from a Wee Scottish Wife and Stepmum living in Finland.

I didn't have my glasses on....

A trip through life with fingers crossed and eternal optimism.

Through the Shattered Lens

Where mainstream meets grindhouse, exploitation, otaku and gamers

Laura's Books and Blogs

Writing tips, giveaways, reviews, essays, and more!

Drew's Movie Reviews

Movie reviews from your average dude

But I Smile Anyway...

Musings and memories, words and wisdom... of a working family woman

Movie Reviews 101

Daily Movie Reviews

Cindy Bruchman

Photography. Observations. Adventures. Let's talk.

Invisibly Me

Live A Visible Life Whatever Your Health


The world's wildest movies from an era of "everything goes!"

Retired? No one told me!

Tonight I Dream. Tomorrow I Do!


The musings of a Londoner, now living in Norfolk

Cats and Trails and Garden Tales

Musings on cats, travel, gardens and life

Tranquil Dreams

Watching, Reading, Cooking & Travelling

An Historian About Town

History in the Making

Susie Lindau's Wild Ride

Adventures and Misadventures in Boulder, Colorado

It Rains... You Get Wet

Still more lazy thoughts from this one...

Admit One Film Addict

Psychotropic Cinema and more

emmakwall (explains it all)

Film & soundtrack reviews, good humour and lists


Burgers, Books, Music, Movies, Offbeat Adventures & Pop Culture!


Movie reviews and anything else that comes to mind

%d bloggers like this: