Bisteeya sticks

Served with pomegranate yoghurt, these Moroccan pastries make elegant finger food.

  • 35 mins cooking
  • Makes 12 Item
  • Print


Bisteeya sticks
  • 1/4 cup (20g) slivered almonds
  • 1 tablespoon olive oil
  • 500 gram (1 pound) chicken thigh fillets, chopped finely
  • 1 small red onion (100g), chopped finely
  • 1 clove garlic, chopped finely
  • 1 long green chilli, seeded, chopped finely
  • 1 pinch saffron threads
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 1 egg
  • 1/4 cup coarsely chopped fresh coriander (cilantro)
  • 1/4 cup coarsely chopped fresh flat-leaf parsley
  • 1 1/2 tablespoon coarsely chopped fresh mint
  • 8 (sheets) fillo pastry
  • 60 gram (2 ounces) butter, melted
  • 1 teaspoon icing (confectioners') sugar
  • 1/2 medium pomegranate (160g)
  • 1 cup (280g) greek-style yoghurt


Bisteeya sticks
  • 1
    Toast nuts in a large frying pan over low heat until browned lightly. Remove from pan.
  • 2
    Heat half the oil in same pan over medium heat; cook chicken, stirring occasionally, for 5 minutes or until cooked through.
  • 3
    Add onion, garlic, chilli and remaining oil to pan; cook, stirring, 3 minutes or until onion is soft. Add saffron, ground coriander, ground ginger and half the cinnamon; cook, stirring, for 30 seconds or until fragrant. Transfer mixture to a medium bowl; cool slightly. Stir in egg, herbs and toasted nuts; cool.
  • 4
    Preheat oven to 220°C/425°F. Oil an oven tray; line with baking paper.
  • 5
    Layer four pastry sheets, brushing each with some of the butter. Cut layered pastry into six rectangles. Place 2 tablespoons chicken mixture along short side of each rectangle. Roll to enclose filling. Place on tray, brush with more butter. Repeat with remaining pastry, butter and chicken mixture.
  • 6
    Bake pastries for 20 minutes or until golden. Stand on tray 5 minutes before transferring to a platter. Dust with icing sugar and remaining cinnamon.
  • 7
    Meanwhile, remove seeds and juice from pomegranate. Stir juice and most of the seeds through yoghurt in a small bowl; sprinkle with remaining seeds.
  • 8
    Serve bisteeya with yoghurt mixture.


Bisteeya are best made on day of serving. They are not suitable to freeze.

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