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Chicken bastilla is probably one of my favorite Moroccan dishes- I know I say this for many Moroccan dishes, but I promise they're all too good to have only one favorite. Chicken bastilla (or pastilla), a traditional "pie" filled with flavorful shredded chicken or pigeon, layered with almonds, eggs, and caramelized onions wrapped in delicate phyllo dough, then baked until golden and crisp. This is often served on special occasions, such as weddings or large family gatherings. So it's always a treat when someone serves you this special dish.

So what if we took the filling of bastilla and gave it a bite-sized twist? What if, instead of a large circular "pie" we made it into crispy eggrolls or briwat—that quintessentially a Moroccan savory pastry? This twist on the classic is a perfect way to enjoy the flavors of bastilla in a less messy and appetizer-friendly form.

Bastilla was originally made with pigeon, but now it is mostly prepared with chicken, making it a versatile and beloved dish across our country.

It’s a celebratory dish, rich in history and flavor, often used to impress guests with its delicate layers and incredible combination of ingredients. One thing Moroccans love to do is combine sweet and savory, thanks to the use of cinnamon, sugar, and saffron, it gives the dish a unique taste that is distinctly Moroccan.

Now, imagine all that flavor, but in the form of crispy little rolls, perfect for dipping in your favorite sauce. These Moroccan chicken bastilla briwat (eggrolls) are every bit as flavorful and comforting as their bigger cousin, with the added bonus of being easy to share.

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Ingredients
Instructions
Variations
Equipment
Storage
Try another recipe
Pairing

Ingredients

All these ingredients are easy to find at your local grocery store. For the spring roll paper you can find it at any international market or Asian grocery store. Here is my favorite spring roll paper to use when making briwat.

Chicken
Almonds
Eggs
Onions
Spices
Sugar
Cinnamon
Spring Roll Paper
Powdered sugar

See the recipe card for quantities.

Instructions

Step 1: Marinate and cook the chicken and onions.

Step 2: Blanch and toast the almonds and blend with cinnamon and sugar.

Step 3: Assembly briwats

Step 4: Bake, fry or air fry and serve with a dusting of powdered sugar and cinnamon.

Variations

If you're not a chicken bastilla fan and prefer fish bastilla you can swap the filling for these. I have shared a fish bastilla spring roll recipe on my socials last year and they were a hit especially since I used rice paper rather than spring roll paper. That recipe will eventually be on the blog.

Equipment

For cooking the chicken you can either do that in a deep pan or a pot. In my video I used my perfect pot from Our Place, I think I use it at least 2-3 times a week.

You want to have a food processor or blender to blend the almonds with sugar and cinnamon. This immersion blender package is perfect for a variety of kitchen tasks and affordable as well.

Storage

It is best to eat these the same day you bake them, if you want to prep them and store for later (unbaked) place in an airtight container for 2-3 days or in a freezer-friendly bag/container for up to 3 months.

If you are pulling them out of the freezer to reheat them, make sure to defrost them for at least 15-20 minutes before baking or air frying.

Try another recipe

Looking for more recipes? Try these:

Pairing

These are my favorite dishes to serve with briwat:

Creamy Lentil Soup

Print Recipe

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Chicken Bastilla Rolls

Moroccan chicken bastilla briwat might be a modern twist, but they still capture the heart of Moroccan cooking—layers of flavor, a balance of savory and sweet, and that satisfying crunch.

Print Recipe

Prep Time: 1 hour

Cook Time: 1 hour

Total Time: 2 hours

Yields: 20-25 servings

Ingredients

For the Filling:

4 tbsp olive oil
1lb -2lbs whole chicken, cut into pieces (or you can use chicken breast)
2 large onion, finely diced
2 cloves garlic, minced
1 tsp ground ginger
1/2 tsp saffron threads (optional, but highly recommended)
1 tsp turmeric
1 tsp paprika
Salt and pepper to taste
1/4 cup fresh cilantro and parsley, chopped
2-3 eggs (for the egg mixture)
1 cup whole almonds (or blanched almonds to save you time)
1tsp neutral oil (olive or vegetable)
1tbsp cinnamon
1/4 cup sugar
3tbsp water

For the Wrapping:

20-25 spring roll wrappers (or briwat wrappers if available)
4tbsp butter, melted
Powdered sugar and cinnamon (for garnish, optional)

Instructions

1. Marinate chicken with olive oil, salt, pepper, ginger, garlic, saffron, turmeric, paprika and cilantro/parsley. Leave the chicken to marinate for 30 minutes or preferably overnight—heat 2 tbsp of olive oil over medium heat in a large pot. Add the chicken to the pot and cook for 6-7 minutes per side, until golden brown.

2. In the same pot, add the diced onions and mix them in with the chicken. Cover and cook over medium heat until chicken is cooked thoroughly. Then remove the chicken and shred. Set aside and let the onions continue to simmer in the sauce until the liquid is reduced.

3. While the sauce is simmering, take whole almonds and blanch them into a small pot of boiling water for 1-2 minutes. Strain them from the water and peel off the skin. Place the almonds onto a baking sheet with neutral oil and bake in the oven at 350F for about 15-20 minutes or until the almonds are toasted/golden.

3. In a small bowl, whisk the eggs. Once the sauce has reduced, add in whisked eggs and stir constantly until the eggs are fully cooked and incorporated into the onion mixture. The eggs help bind everything together. Allow them to cool down before assembling.

4. In a blender or food processor add in toasted almonds, sugar, cinnamon, and water. Blend until you get a crumbly texture.

5. For assembly you want to lay a spring roll wrapper flat on a clean surface, with one corner pointing towards you (like a diamond shape). Place about 2 tbsp of the chicken filling along the bottom edge of the wrapper. Add 1 tbsp of the egg mixture and 1 tbsp of the almond mixture.

6. Carefully fold the bottom corner up over the filling, then fold in the two side corners to form a neat rectangle or triangle shape. Continue rolling tightly, sealing the top edge with a little water or egg wash to help it stick. Repeat this process until all the filling is used up.

7. Preheat your oven to 375°F (190°C). Place the briwat on a baking sheet and brush them with melted butter. Bake for 15-20 minutes, flipping halfway through, until golden and crispy.

For frying: Heat about 2 inches of vegetable oil in a large skillet over medium-high heat. Once hot, fry the briwat in batches, turning them occasionally until they are golden brown and crispy, about 3-4 minutes per side. Remove from the oil and drain on paper towels.
For air frying: Brush the briwat with melted butter or oil and place in an air fryer basket at 380F for about 10-15 min and flip halfway through.

8. Serve these chicken bastilla briwat hot, with a dusting of powdered sugar and cinnamon for that authentic Moroccan touch (optional, but highly recommended).