This is a slightly simplified version of Moroccan pastilla (also known as bsteeya or b’stillah), the savory pastry served on festive occasions. Still, there are a lot of steps involved. For ease of preparation, make the chicken filling up to a day in advance of serving — the actual building of the pie takes relatively little time. Or assemble the entire pie and refrigerate, unbaked, up to a day ahead. In Morocco, thin pastry leaves called warqa make the pie’s flaky layers, but elsewhere most cooks use readily available phyllo dough. Dusting the exterior with powdered sugar might sound odd, but this traditional combination of sweet and savory is truly beguiling.
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Serving Size: 1 to 10 serving (951 | ||
Recipe Makes: 8 to 10 serv | ||
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Calories: 1553 | ||
Calories from Fat: 914 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 101.5g | 135 % | |
Saturated Fat 30g | 150 % | |
Monounsaturated Fat 42.7g | ||
Polyunsanturated Fat 20.5g | ||
Cholesterol 477.6mg | 147 % | |
Sodium 608.5mg | 21 % | |
Potassium 1425mg | 38 % | |
Total Carbohydrate 31g | 9 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 29.2g | ||
Protein 122.9g | 176 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1553
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