Best 7 Mini Chicken Bsteeyas Recipes

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**Mini Chicken B'stilla: A Delightful Moroccan Appetizer**

Indulge in the tantalizing flavors of Morocco with these Mini Chicken B'stilla, a traditional savory pastry that combines the richness of shredded chicken, the sweetness of caramelized onions, and the aromatic blend of Moroccan spices. Wrapped in layers of crispy filo dough, these bite-sized appetizers are perfect for any occasion, from casual gatherings to elegant dinner parties. Discover the secrets of preparing this delectable dish with our curated collection of recipes, offering variations that cater to diverse tastes and dietary preferences. Whether you prefer the classic chicken filling or crave a vegetarian alternative, our recipes guide you through each step, ensuring perfect results every time.

Check out the recipes below so you can choose the best recipe for yourself!

BISTEEYA



Bisteeya image

At your next dinner party, serve Moroccan chicken pie, an aromatic comfort food that defines "crowd-pleasing entree." Martha made this recipe on Martha Bakes episode 407.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 21

3 1/2 pounds bone-in, skin-on chicken legs and thighs
4 cloves garlic, minced
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
3/4 teaspoon ground ginger
1/2 teaspoon saffron
1/4 teaspoon turmeric
4 cinnamon sticks
2 tablespoons unsalted butter
1 large onion, finely chopped
2 tablespoons olive oil
3/4 pound almonds, finely chopped
1/2 cup confectioners' sugar, plus more for dusting
1 1/2 teaspoons ground cinnamon, plus more for garnish
1/4 cup fresh lemon juice
8 large eggs
1 cup chopped fresh flat-leaf parsley leaves
1/2 cup chopped fresh cilantro
1/3 cup finely chopped preserved lemons
About 1 cup Clarified Butter
1 (12-ounce) package frozen phyllo, thawed in refrigerator

Steps:

  • Place chicken in a large bowl along with garlic, salt, pepper, ginger, saffron, turmeric, and cinnamon sticks; set aside.
  • Heat a large dutch oven over medium-high heat. Melt 2 tablespoons butter and saute onion. Add chicken mixture and enough water to cover chicken. Bring to a boil. Reduce heat, cover, and simmer for 1 1/4 hours.
  • Heat olive oil in a heavy-bottomed saute pan. Add almonds and cook, stirring until browned. Remove from heat and let cool. Add confectioners' sugar and ground cinnamon; stir to combine. Set aside.
  • Remove chicken and all bones from stock. Add lemon juice. Beat eggs and whisk into stock. Cook until thick and dry. Fold in parsley and cilantro; set aside.
  • Remove and discard bones and skin from chicken, reserving meat. Shred with your fingers into small pieces (not larger than 1 inch, and preferably in shreds rather than chunks). Transfer to a medium bowl; stir in preserved lemons and set aside.
  • Preheat oven to 350 degrees.
  • Brush a 10-by-2-inch round cake pan with clarified butter. Working with 1 sheet of phyllo at a time, place in cake pan, leaving edges to overhang pan. Brush with clarified butter before adding the next sheet in an overlapping circular pattern. Repeat process using 6 to 8 sheets of phyllo and clarified butter to cover bottom of pan.
  • Top evenly with half of shredded chicken mixture. Cover chicken with half of almond mixture. Top this with half of egg mixture, then repeat layering process with remaining ingredients. Then take overhanging phyllo and fold toward center of pan.
  • With another 6 to 8 sheets of phyllo and clarified butter, repeat overlapping circular pattern. Using scissors, trim a little excess phyllo. Tuck overhanging edges under the pie. Brush phyllo with clarified butter. Chill at least 30 minutes.
  • Using a sharp knife, score phyllo in a diamond pattern. Bake until golden brown, about 45 minutes. If pie is not golden brown, increase oven temperature to 375 degrees and bake an additional 5 to 10 minutes.
  • Remove from oven and dust with confectioners' sugar and, using your fingers, sprinkle with ground cinnamon in a decorative pattern. Slice and serve.

MINI CHICKEN B'STEEYAS



Mini Chicken B'Steeyas image

B'steeya, a Moroccan specialty, is usually baked as one large "pie." Here, individual ones make delicious finger food.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 54

Number Of Ingredients 13

4 tablespoons safflower oil
1 whole boneless, skinless chicken breast (about 10 ounces), halved
Coarse salt and freshly ground pepper
1 onion, finely chopped
1/2 teaspoon ground ginger
1/4 teaspoon ground turmeric
1 1/2 teaspoons ground cinnamon, plus more for dusting
3/4 cup confectioners' sugar, plus more for dusting
2 large eggs, lightly beaten
1/4 cup golden raisins, finely chopped (optional)
1/2 cup whole blanched almonds (2 ounces), toasted
12 sheets (each 12 by 17 inches) frozen phyllo dough, thawed
1/2 cup (1 stick) unsalted butter, melted, for brushing

Steps:

  • Heat 1 tablespoon oil in a medium skillet over medium heat. Season both sides of chicken with salt and pepper; saute, turning once, until just cooked through, about 10 minutes. Transfer to a plate; let cool, then finely chop. Transfer chicken and any juices to a large bowl. Set aside.
  • Heat remaining 3 tablespoons oil in skillet over medium heat. Add onion; cook, stirring occasionally, until softened, about 4 minutes. Add ginger, turmeric, and 1/2 teaspoon cinnamon; cook, stirring constantly, until fragrant, about 1 minute.
  • Stir 1/4 cup sugar into mixture. Add eggs; cook, stirring, until scrambled but still moist. Transfer to bowl with chicken. Stir in raisins if desired. Season with salt and pepper; let cool.
  • In a food processor, pulse almonds until finely ground. Transfer to a bowl; stir in remaining 1/2 cup sugar and 1 teaspoon cinnamon.
  • On a clean work surface, unfold a sheet of phyllo with a short side facing you; cover the remaining sheets with a damp kitchen towel. Lightly brush with melted butter; sprinkle with about 1/6 of nut mixture. Lay another phyllo sheet on top; lightly brush with butter. Cut the stack lengthwise into thirds and then crosswise into thirds to make 9 equal rectangles.
  • Working with 1 rectangle at a time, place 1 tablespoon chicken mixture 1 inch from end of a short side, leaving a 1/2-inch border on long sides. Fold 1/2 inch of each long side over filling. Starting from the end with filling, roll into a log. Repeat process to make 54 rolls total. Brush with butter, and arrange seam sides down on parchment-lined baking sheets.
  • Freeze (uncovered) until firm, about 1 hour. Transfer to airtight containers, and freeze until ready to use, up to 6 weeks.
  • To serve, preheat oven to 425 degrees. Place logs on parchment-lined baking sheets; bake, rotating sheets halfway through, until golden brown and crisp, 12 to 15 minutes. Let cool slightly before dusting with sugar and cinnamon. Serve warm.

INDIVIDUAL B'STILLAS (MOROCCAN CHICKEN AND ALMOND PIES)



Individual B'stillas (Moroccan Chicken and Almond Pies) image

Categories     Chicken     Ginger     Bake     Almond     Spice     Summer     Cinnamon     Phyllo/Puff Pastry Dough     Gourmet

Yield Makes 9 b'stillas, to serve 6 with second helpings

Number Of Ingredients 36

For the almond sugar:
1/2 cup blanched whole almonds, toasted and cooled
3 tablespoons granulated sugar
1 teaspoon cinnamon
For the filling:
1/4 teaspoon saffron threads, crumbled
2 tablespoons hot water
1 medium onion, chopped (about 1 1/4 cups)
2 garlic cloves, cut into thin strips
1 1/2 sticks (3/4 cup) unsalted butter
3/4 teaspoon ground ginger
1/2 teaspoon freshly ground black pepper
2 pounds chicken parts (about 1 whole breast, 2 thighs, and 2 legs)
1 1/2 cups low-salt chicken broth
3 large eggs, beaten lightly
1/4 cup plus 2 tablespoons chopped fresh parsley leaves
3 tablespoons chopped fresh coriander
1 1/2 tablespoons fresh lemon juice, or to taste
18 sheets (about 1 1/2 packages) phyllo (preferably Number 4 ultra-thin)
confectioners' sugar and cinnamon for sprinkling
2 teaspoons ras el hanout
For the ras el hanout: (moroccan spice blend)
1/2 teaspoon aniseed
1 teaspoon fennel seeds
8 whole allspice berries
seeds from 8 cardamom pods
8 whole cloves
15 whole black peppercorns
1 stick cinnamon, broken in half
1 tablespoon sesame seeds
1 teaspoon coriander seeds
1/2 teaspoon cuminseed
a pinch dried red pepper flakes
a pinch ground mace
1 tablespoon ground ginger
1 teaspoon freshly ground nutmeg

Steps:

  • To make the almond sugar:
  • In a food processor grind fine almonds, granulated sugar, and cinnamon. Almond sugar may be made 1 day ahead and kept covered in a cool dark place.
  • To make the filling:
  • In a small bowl combine saffron with hot water and let stand 10 minutes.
  • In a heavy 4-quart kettle sauté onion and garlic in 3 tablespoons butter over moderately high heat, stirring occasionally, until onion is golden, about 4 minutes. Reduce heat to moderate and add ginger, ras el hanout, and pepper. Cook mixture, stirring, 3 minutes.
  • Add chicken parts, broth, and saffron mixture and simmer, covered, turning the chicken once, until chicken is very tender and cooked through, 25 to 35 minutes. Let chicken stand in cooking liquid off heat 30 minutes. Transfer chicken to a plate, reserving cooking liquid and solids, and, when cool enough to handle, shred chicken, discarding skin and bones.
  • Measure reserved cooking liquid and solids and if necessary boil, stirring occasionally, until reduced to about 1 3/4 cups. Reduce heat to moderate and add eggs in a stream, whisking. Cook mixture, stirring, until eggs are set, about 3 minutes. Remove kettle from heat and pour egg mixture into a coarse sieve set over a bowl. Let mixture drain undisturbed 10 minutes before discarding liquid. Transfer egg mixture to a bowl. Stir in chicken, parsley, coriander, lemon juice, and salt and pepper to taste and chill. Filling may be made 1 day ahead and kept chilled, covered.
  • Preheat oven to 425°F. and butter 2 large shallow baking pans.
  • In a small saucepan melt remaining 9 tablespoons butter and keep warm but not hot.
  • Cut phyllo sheets in half lengthwise and stack between 2 sheets wax paper. Cover wax paper sheets with a kitchen towel. On a work surface arrange a half sheet of phyllo with short side facing you and brush with melted butter. On this, layer and brush 3 more half sheets of phyllo in the same manner.
  • Sprinkle 1 tablespoon almond sugar on short side of phyllo nearest you to cover about 2 1/2-by 4-inch area, leaving a 1-inch border on 3 edges. Put 1/3 cup chicken mixture over almond sugar and spread out slightly. Top chicken mixture with 1 more tablespoon almond sugar and roll up filling in phyllo, folding in sides after first roll. Transfer b'stilla immediately.
  • Form 8 more b'stillas in the same manner with remaining phyllo, butter, almond sugar, and chicken mixture, chilling each b'stilla as it is made. B'stillas may be prepared up to this point 4 hours ahead and kept chilled, covered lightly with plastic wrap once cold.
  • Bake chilled b'stillas in oven until tops and ends are puffed and browned, 15 to 20 minutes. Cool b'stillas slightly on a rack. Sprinkle b'stillas with confectioners' sugar and cinnamon and serve warm.
  • To make the ras el hanout:
  • In a spice grinder or cleaned coffee grinder grind fine aniseed, fennel seeds, allspice berries, cardamom seeds, cloves, peppercorns, cinnamon stick, sesame seeds, coriander seeds, cuminseed, and red pepper flakes, In a small bowl stir together ground spice mixture, mace, ginger, and nutmeg until combine well. Ras el hanout may be stored in a tightly closed jar in a cool dark place up to 6 months. Makes about 1/4 cup.

BISTEEYA OR MOROCCAN CHICKEN PIE



Bisteeya or Moroccan Chicken Pie image

This will break your mouth as they say down south. Its just fantastic if you like exotic flavors and good old fashioned chicken pot pie!

Provided by Recipe Baroness

Categories     Savory Pies

Time 50m

Yield 4 serving(s)

Number Of Ingredients 17

14 tablespoons butter
3 1/2 lbs whole chickens, cut up into 4 pieces skin removed
1 large onion, minced
salt and pepper
3 3/4 teaspoons cinnamon
1 1/2 teaspoons ginger
1 1/4 teaspoons cumin
1/4 teaspoon cayenne
1/2 teaspoon saffron thread
1/2 teaspoon turmeric
1/4 cup chicken stock
4 eggs, lightly beaten
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh parsley
1 cup blanched almond (whole)
4 tablespoons powdered sugar
3/4 lb phyllo dough

Steps:

  • In a large skillet put 2 tablespoons butter, the chicken pieces, onions, 1 teaspoon salt, 1 teaspoon pepper,2 teaspoons cinnamon, the ginger, cumin, cayenne, saffron, turmeric and chicken stock.
  • simmer gently, covered, until the chicken is cooked, 45 minutes.
  • remove the chicken from the sauce and let it cool.
  • remove all the bones and tear the chicken into 1 inch pieces.
  • bring the liquid to a simmer and add the eggs stirring gently until the eggs are cooked and most of the liquid is evaporated, 4 to 5 minutes.
  • add the chicken, cilantro, parsley, salt and pepper and mix well.
  • Preheat oven to 375°F.
  • Toast the almonds in the oven until they are very lightly golden and hot to the touch, about 5 to 7 minutes.
  • Coarsely chop them in a blender or food processor and mix with 3 tablespoons sugar and 3/4 teaspoons cinnamon.
  • set aside and reserve the rest of the cinnamon sugar for a garnish.
  • Melt the remaining 12 tablespoons butter. brush a 12 inch pie pan with the butter.
  • place one sheet of phyllo dough on the bottom of the pie plate so that it completely covers the bottom of the plate and extends over one side by several inches.
  • brush the whole sheet of phyllo lightly and continue with 7 more sheets moving in a pinwheel effect, brushing butter on each sheet.
  • spread the chicken mixture on the phyllo and sprinkle with the almond mixture.
  • Fold the overhanging phyllo up over the chicken and almonds and brush with butter.
  • then continue adding 7 more sheets of phyllo to the pie as your did before.
  • tuck all the overhanging edges under the pie and brush remaining butter over top of the pie.
  • place in 375F oven and bake until golden brown and flaky, about 20 minutes.
  • sprinkle the garnishing cinnamon and sugar over top.

Nutrition Facts : Calories 1515.7, Fat 110.4, SaturatedFat 41.5, Cholesterol 480.5, Sodium 1046.1, Carbohydrate 67.3, Fiber 7.5, Sugar 11.8, Protein 65.7

MOROCCAN CHICKEN & EGG PIE (BISTEEYA/B'STILLA)



Moroccan Chicken & Egg Pie (Bisteeya/B'stilla) image

This Moroccan dish is usually served at weddings. An authentic bisteeya has almonds & powered sugar inside the pie & dusted on top. My family & I didn't like the sweet flavor so I omitted it from the recipe. The first time you make this recipe it may seem overwhelming because of all the steps but it is well worth it. Having a second pair of hands is a big help when making this dish. I got my 12-yr-old to stir the eggs while I pulled apart the chicken. The second & third time I made it I used my pressure cooker & it cut down the cooking time significantly.

Provided by FDADELKARIM

Categories     Chicken

Time 2h30m

Yield 6-8 serving(s)

Number Of Ingredients 19

2 lbs skinless chicken pieces
3 -4 medium garlic cloves, crushed
1/2 teaspoon salt
1/2 teaspoon pepper
2 1/2 cups water
1/4 cup sweet unsalted butter
1/2 cup parsley, finely chopped
1/2 onion, grated
1 pinch saffron
1 teaspoon ginger
1/2 teaspoon coriander
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon turmeric
3 cinnamon sticks
1/4 cup lemon juice
6 -8 eggs
1/4 cup sweet unsalted butter
18 sheets phyllo dough (1 sleeve in a package is enough)

Steps:

  • Rinse the chicken & remove any fat. Crush the garlic & mix with the salt & pepper. Cover the chicken with the mixture & let marinate for 30 minutes.
  • Place the chicken in a large pot. Add the water, butter, parsley, onion, cinnamon sticks, & spices to the pan. Bring to a boil, then lower the heat, cover, & simmer for 1 hour.
  • Remove the chicken, cinnamon sticks, & any loose bones from the pan & set aside.
  • Boil the sauce rapidly, uncovered, until it is reduced to 1 1/2 cups, then add the lemon juice. Lower the heat until the sauce is simmering.
  • Beat the eggs until they are frothy & then add to the sauce. Stir continuously until the eggs are cooked. (They should become curdy, stiff, & dry.) Taste for salt & set aside.
  • Remove all the bones from the chicken. Then shred into 1 inch pieces.
  • Note: All the steps done until now can be prepared in advanced, even the day before.
  • Preheat the oven to 425 degrees. Thaw the phyllo dough for use later.
  • Heat 1/4 cup sweet butter until melted. When the foam subsides, clarify it by pouring the clear liquid butter into a small bowl & discard the milky solids.
  • Unroll the dough, keeping it under a damp towel to prevent it from drying out.
  • Fold 4 leaves in half & bake in the oven until crisp but not too brown, set aside.
  • Brush some of the clarified butter on the bottom & sides of a 9x13 cake pan. Cover the bottom of the pan with 2 pastry leaves.
  • Arrange 6 more leaves so that they cover half the bottom of the pan & half extend over the sides. (The entire bottom of the pan should be covered.) Brush the extended leaves with butter so they do not dry out.
  • Scatter pieces of chicken on the bottom of the pan so there is a thin layer. Layer some of the well-drained egg mixture on top of the chicken. Place the 4 crisp leaves on top of the egg layer.
  • Add another thin layer of chicken & then a thin layer of eggs (using all that is left).
  • Cover the layers with all but 2 of the remaining phyllo leaves, brushing each one very lightly with butter.
  • Fold the extended leaves over the top cover of the pie & brush lightly with butter. Put the remaining 2 leaves on top, lightly brush with butter, & fold these neatly under the pie (like tucking in sheets). Brush the entire pie again with butter.
  • Bake the pie in the oven for 20 minutes (the top leaves will be golden brown).
  • Shake the pan to loosen the pie. Invert the pie onto a large, buttered baking sheet.
  • Brush top of the pie (which used to be the bottom) with more butter & return to the oven. Continue to bake for 10-15 minutes, or until golden brown.
  • Place a large serving plate over the pie, hold firmly & invert so the pie is on the plate. Serve hot -- .

MOROCCAN B'STEEYA



Moroccan B'Steeya image

B'Steeya is served throughout much of North Africa on special occasions; it's layered with buttery phyllo dough and finished with a dusting of sugar and cinnamon. We used ginger, saffron-spiced chicken, and sugared almonds in the filling for our version.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 17

1 whole roaster chicken, about 4 pounds, cut into 8 pieces
Coarse salt
1 medium onion, finely chopped
3 cloves garlic, minced
1/8 teaspoon crumbled saffron
1/2 teaspoon ground ginger
1 1/2 teaspoons ground cinnamon, plus more for sprinkling
1 cup coarsely chopped fresh flat-leaf parsley
1/2 cup coarsely chopped fresh cilantro
1/4 cup unsalted butter, plus 1/2 cup melted (1 1/2 sticks total)
6 large eggs, lightly beaten
1 tablespoon freshly squeezed lemon juice
Freshly ground pepper
1 3/4 cups blanched whole almonds, toasted and coarsely chopped
3 tablespoons confectioners' sugar, plus more for sprinkling
1/4 cup orange-flower water
1 package (17 ounces) store-bought phyllo dough

Steps:

  • Put chicken and 1/3 cup salt in a medium bowl; toss to coat. Refrigerate 1 hour. Rinse chicken with cold water; pat dry. Mix chicken, onion, garlic, saffron, ginger, 1 teaspoon cinnamon, 1/2 cup parsley, and 1/4 cup cilantro in a large bowl; cover, and refrigerate overnight.
  • Transfer chicken mixture to a medium-heavy pot. Add enough water to cover (about 4 cups). Bring to a boil; reduce heat to medium. Add 1/4 cup butter; cover, and simmer until chicken is falling off the bone, 1 to 1 1/2 hours, adding water to cover if necessary. Transfer chicken to a plate; let cool. Reserve poaching liquid. Remove meat from bones and shred; discard skin and bones. Set chicken aside.
  • Bring reserved poaching liquid to a boil over high heat; cook until reduced to 3/4 cup. Reduce heat to medium high. Slowly add eggs; whisk constantly until mixture is almost set, 4 to 6 minutes. Stir in remaining 1/2 cup parsley, 1/4 cup cilantro, and the lemon juice. Season with salt and pepper; set aside.
  • Stir together almonds, sugar, and remaining 1/2 teaspoon cinnamon in a small bowl; set aside.
  • Preheat oven to 375 degrees. Brush a 13-inch paella or pizza pan with 2 tablespoons melted butter. Stir together remaining melted butter and the orange-flower water in small bowl. Assemble b'steeya: Brush a sheet of phyllo with butter mixture. Put in pan, leaving a 4-inch overhang. Repeat, adding and buttering 7 more sheets of phyllo, overlapping layers and fanning out around pan. (Keep unbuttered phyllo covered with plastic wrap and a damp kitchen towel.)
  • Arrange chicken mixture over dough. Pour in egg mixture. Top with 5 layers phyllo brushed with butter mixture. Sprinkle with almond mixture. Fold up edges of phyllo to enclose. Top with 5 layers phyllo brushed with butter mixture; tuck edges inside pan. Slightly crinkle 2 unbuttered phyllo over top. Bake until golden brown, 35 to 40 minutes. Sprinkle with sugar and cinnamon.

BASTEEYA (MOROCCAN CHICKEN PIE)



Basteeya (Moroccan Chicken Pie) image

I have not made this, but am posting it here in the hope that it might help someone out who is looking for a similar recipe. I saw Christine Cushing make this on her tv show and it looked amazing, and so had the recipe on hand in my "must-try" pile of printouts! Cushing says, "This is a killer Moroccan pie. The combination of cinnamon, icing sugar and almonds hidden between the layers of phyllo and the sweet and savoury chicken filling is really amazing."

Provided by Lennie

Categories     Savory Pies

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 22

2 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, chopped
1 small Thai chile (or chile flakes, to taste)
1 cinnamon stick
1 teaspoon good-quality Madras curry powder
1 teaspoon chopped fresh ginger
1 teaspoon grated fresh lemon zest
4 cooked chicken legs, bones removed and meat chopped coarsely
2 pitted prunes, chopped
1/4 cup spicy green olives, diced
1/2 cup chicken stock
1/2 lemon, juice of
coarse salt
fresh ground black pepper, to taste
1 tablespoon icing sugar
2 tablespoons toasted whole almonds
1/2 teaspoon ground cinnamon
1/3 cup melted butter (or olive oil)
8 sheets phyllo dough
1 egg, lightly beaten
2 tablespoons chopped fresh coriander (also known as cilantro)

Steps:

  • Brush a large 10-inch pie plate with some melted butter (or margarine, if you need to keep this kosher) and set aside.
  • In a large skillet over medium-high heat, heat the olive oil; saute the onions until soft (about 5 minutes), then add the garlic, chile, cinnamon stick, curry powder, fresh ginger, lemon zest and chicken chunks and saute for two minutes.
  • Stir in the prunes, olives, chicken stock, lemon juice, and the salt and pepper; bring this to a boil.
  • Reduce the heat to low, cover, and simmer, without stirring at all, for 10 minutes; then remove the lid and simmer for 5 more minutes, or until the liquid has evaporated; let this cool completely (I'm going to guess you discard the whole cinnamon stick, since it's not mentioned in the original recipe).
  • Meanwhile, in a food processor (the mini one will work well), pulse the icing sugar, ground cinnamon and almonds until coarsely chopped.
  • Preheat oven to 375F.
  • When the chicken mixture has cooled completely, it's time to begin the assembly: on your work surface, arrange a sheet of phyllo (keep the remaining phyllo sheets under a damp tea towel) and brush it with some of the melted butter or olive oil.
  • Lay this sheet of phyllo in the middle of the pie plate, letting the excess phyllo hang over the edge; repeat with 4 more sheets of phyllo.
  • Stir the lightly beaten egg and chopped coriander into the chicken mixture, combine, then spoon the entire mixture into the pie plate, on top of the sheets of phyllo in it.
  • Fold the phyllo edges that are hanging over the edge of the pie plate, one at a time, onto the middle of the pie, sprinkling some of the almond mixture between each layer; do this loosely and not tightly.
  • Butter one piece of the remaining phyllo and sprinkle with some of the almond mixture; place over filling and tuck in any overhang; repeat with remaining phyllo and almond mixture--Christine Cushing says to do this one by one, not stacked together, to achieve a light, blossomy top.
  • Bake in preheated oven for 20 minutes, or until the top is browned and crisp; let stand for 5 minutes before cutting into wedges to serve.

Tips:

  • Use high-quality ingredients: Fresh, flavorful ingredients will make the best bsteeya. Look for organic or free-range chicken, fresh vegetables, and aromatic spices.
  • Don't overcrowd the pan: When cooking the chicken, make sure it is in a single layer in the pan. This will help it cook evenly and prevent it from steaming.
  • Cook the chicken until it is just cooked through: Overcooked chicken will be dry and tough. Cook it until it is no longer pink in the center, but still slightly moist.
  • Use a good quality phyllo dough: The phyllo dough is a key component of the bsteeya. Make sure to use a good quality dough that is not too thick or too thin.
  • Layer the bsteeya carefully: When assembling the bsteeya, make sure to layer the ingredients evenly. This will help ensure that each bite is packed with flavor.
  • Bake the bsteeya until it is golden brown: The bsteeya should be baked until the phyllo dough is golden brown and crispy. This will take about 30 minutes.

Conclusion:

Mini chicken bsteeyas are a delicious and easy-to-make appetizer or main course. They are perfect for a party or potluck, and they can also be made ahead of time. With a few simple tips, you can make the best mini chicken bsteeyas that will impress your guests.

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