1- Creating a flaky Bstilla at home is simpler than it seems, especially with this straightforward guide. Start by heating 2 teaspoons of vegetable oil in a saucepan and sauté 1 medium finely chopped onion until it’s golden, which takes about 5 minutes. This sets the base for the filling in your Bstilla recipe with authentic spices.

2- Next, add 3 to 4 boneless skinless chicken breast halves along with 1/4 cup minced fresh flat-leaf parsley, 2 tablespoons minced cilantro, 1/2 teaspoon ground turmeric, 1 teaspoon ground ginger, 1 1/4 teaspoons ground cinnamon, 8 saffron threads, 1 teaspoon salt, 1/2 teaspoon pepper, and 1 cup water. Cover and cook for 20 to 25 minutes until the chicken is tender. For a quick tip, if you’re familiar with other chicken dishes, check out our chicken stir-fry recipe for similar prep ideas that keep things fresh and fast.

3- Remove the chicken to cool and shred it, while you simmer the sauce and stir in 3 lightly beaten eggs and 2/3 cup powdered sugar until softly scrambled. Combine the shredded chicken with this egg mixture for the filling. Meanwhile, coarsely grind 1/2 cup whole blanched almonds and mix with 1/2 cup powdered sugar and 1 teaspoon ground cinnamon to make the almond layer.

4- Preheat your oven to 425°F (220°C) and stack 12 sheets of phyllo dough, keeping them covered with a damp towel. Butter a baking sheet and layer 3 sheets, brushing each with melted butter, then sprinkle half the almond mixture. Add another 3 buttered sheets and spread the chicken mixture, leaving a border. Layer 3 more sheets with the remaining almonds, top with the last 3 buttered sheets, tuck the edges, and bake for 20 to 25 minutes until golden. The total time is about 1 hour and 30 minutes, resulting in a crispy Bstilla that’s hard to resist.