This is one of the few dishes that Moroccans can claim for their own. Unlike couscous or tajine which stretches across the Maghreb b’stilla is firmly routed in Morocco. Today, the most common type of b’stilla served is chicken but traditionally it was made with pigeon. Only recently has this dish become something that an average Moroccan person might eat – previously it was reserved only for royalty or the wealthy.
This is made with a dough called ourka (work-a) that is a bit thicker than filo dough. You can sometimes pick it up in Middle Eastern markets but if not filo dough works too. This recipe is a bit different than the traditional recipe but it’s how I’ve adapted it for my American kitchen.
Subscribe for Updates
- Business and Development3 months ago
Top 10 African Currencies With The Most Value In 2021
- Events3 months ago
Meet The Africans On Facebook Oversight Board That Decided Trump’s Fate On The Platform
- COVID193 months ago
🤔Why Is WHO Telling African Countries To Use Expired COVID-19 Vaccines?
- Beauty3 months ago
15 Celebrities Making A Powerful Fashion Statement With Their Natural Hair
- Designer Spotlight1 month ago
Designer Spotlight: Meet Egyptian Designer Rania Elkalla Who Makes Home Accessories With Egg Shells
- Art3 months ago
20 Really Cool Afrocentric Home Decor Items You Can Get On Amazon
- News4 weeks ago
DISCUSSION: South Africans Are Debating For Women To Marry More Than One Husband. Where Do You Stand?
- Arts & Culture3 months ago
15 Top African Music Stars To Watch Out For In 2021