“This is my first post so I'm not brave enough to submit one of my own efforts. This is, basically, a Jill Dupleix recipe from a recent delicious. magazine. I love B'stilla and this is a great, quick, easy way to make it. I use extra ginger & saffron - almost double. Hope you enjoy it:)”

Ingredients Nutrition


  1. Preheat oven to 180°C.
  2. Shred chicken meat & toss with both eggs, parsley, coriander, preserved or plain lemon, ginger, saffron, icing sugar & cinnamon.
  3. Season with sea salt & freshly ground black pepper.
  4. Combine cornflour, lemon juice, stock or water & toss with chicken mixture.
  5. Lay 1 sheet of filo on a work surface & brush with melted butter. Lay another sheet on top & brush with the melted butter.
  6. Repeat with all remaining filo, saving a little butter.
  7. Arrange the filling in a sausage shape lengthways along one side of the pastry, leaving 4cm at either end.
  8. Fold the ends over the filling then gently roll into a log shape.
  9. Place, join side down, on a baking tray lined with baking paper & brush with reserved melted butter.
  10. Bake for 30 mins or until golden.
  11. Dust with extra icing sugar & cinnamon, cut diagonally into slices with a serrated knife & serve hot.
  12. This goes well with Roast Vegies with Harissa, or with tabbouleh, smokey eggplant dip, hummous, pita bread etc.

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