Bisteeya

Bisteeya (also spelled B'stilla or Pastilla) is a traditional Moroccan dish that is often served at weddings and other special occasions. It is a savory pie that combines sweet and salty flavors in a unique way.

History

The origins of Bisteeya are believed to be in Andalusia, a region in southern Spain. After the Reconquista, many Muslims and Jews were expelled from Spain and they brought their culinary traditions with them to Morocco. Bisteeya is thought to be a Moroccan adaptation of a Spanish pie.

Preparation

Bisteeya is made by layering thin pieces of warka dough (similar to phyllo dough) with a filling made from pigeon or chicken, almonds, cinnamon, and sugar. The pie is then baked until it is golden and crispy. Before serving, it is traditionally dusted with powdered sugar and more cinnamon.

Variations

There are several variations of Bisteeya throughout Morocco. In Fez, the pie is often made with pigeon, while in other regions, chicken is more commonly used. Some versions of the dish also include seafood or lamb.

Cultural Significance

Bisteeya is considered a national dish of Morocco and is a staple at special occasions. It is often served as a starter at weddings and is also popular during the Ramadan holiday. The combination of sweet and savory flavors is characteristic of Moroccan cuisine and is thought to symbolize the balance of life.

See Also

• Moroccan cuisine
• Andalusian cuisine
• Pigeon pie
• Phyllo