Bisteeya bil Hout
“The coastal seafood version of pastilla — phyllo enclosing chermoula-spiced fish, shrimp, and vermicelli, baked golden and brushed with butter.”
Where it comes from
When Fez's classic pigeon pastilla travels to the Atlantic coast, it transforms — the meat is replaced by white-fleshed fish, often with shrimp and a tangle of cooked vermicelli noodles, all bound by chermoula's herb-spice marinade. The phyllo wrapping stays; the powdered sugar dusting disappears (savory version). A Casablanca and Essaouira specialty.
On the plate
A phyllo-pastry dome dusted with cinnamon and powdered sugar, hiding fish, almond, and rice underneath. Cut into the crust and the sweet exterior gives way to savory-spiced filling — the Atlantic coast's answer to the pigeon pastilla.
How it works
Phyllo's 14+ layers of butter-brushed dough create steam pockets during baking — that's why bisteeya stays crisp despite the moist filling. The fish is cooked first to render moisture; otherwise the bottom layer would soggy.
Variations
Atlantic Moroccan bisteeya uses fish; Marrakech version uses pigeon; Casablanca modern restaurants do chicken — three traditional fillings.
On the Palate
Ingredients
How it's made
5 steps · Show ↓
How it's made
5 steps · Show ↓- 160 min
Marinate 600g firm white fish (cod, sea bream) in 4 tbsp chermoula paste for 30 minutes.
- 26 min
Sear fish in olive oil 3 minutes per side; flake when cool. Sauté 300g peeled shrimp 3 minutes; reserve.
- 35 min
Cook 100g vermicelli noodles in salted water, drain, toss with 2 tbsp olive oil and 2 tbsp chermoula paste.
- 42 min
Brush a 24cm round baking dish with melted butter. Layer 6 phyllo sheets, brushing each with butter, letting edges drape over the rim. Fill with vermicelli, fish, shrimp, scatter 50g toasted almonds.
- 525 min
Fold the draped phyllo over the filling, top with 4 more buttered phyllo sheets tucked under the rim. Brush top with butter. Bake at 200°C for 30 minutes until deeply golden. Serve hot, sprinkled with parsley and lemon wedges.
