Chicken B'stilla Roll Recipe

Name: Chicken B'stilla Roll
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 g cooked chicken; 1 hard-boiled egg, finely chopped; 1 small egg, lightly beaten; 2 tablespoons chopped Italian parsley; 2 tablespoons chopped cilantro; 1 tablespoon preserved lemon rind, chopped (or grated lemon rind); 1 teaspoon ground ginger; ¼ teaspoon powdered saffron; 1 tablespoon icing sugar, & extra to dust; 1 teaspoon ground cinnamon, & extra to dust; 1 tablespoon cornflour; 2 tablespoons lemon juice; 1 tablespoon chicken stock or 1 tablespoon water; 8 sheets phyllo pastry (refrigerated is easier to use than frozen); 100 g unsalted butter, melted

Servings: persons

500 g cooked chicken
1 hard-boiled egg, finely chopped
1 small egg, lightly beaten
2 tablespoons chopped Italian parsley
2 tablespoons chopped cilantro
1 tablespoon preserved lemon rind, chopped (or grated lemon rind)
1 teaspoon ground ginger
¼ teaspoon powdered saffron
1 tablespoon icing sugar, & extra to dust
1 teaspoon ground cinnamon, & extra to dust
1 tablespoon cornflour
2 tablespoons lemon juice
1 tablespoon chicken stock or 1 tablespoon water
8 sheets phyllo pastry (refrigerated is easier to use than frozen)
100 g unsalted butter, melted

1
Preheat oven to 180C.
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.
6
Lay another sheet on top & brush with the melted butter.
7
Repeat with all remaining filo, saving a little butter.
8
Arrange the filling in a sausage shape lengthways along one side of the pastry, leaving 4cm at either end.
9
Fold the ends over the filling then gently roll into a log shape.
10
Place, join side down, on a baking tray lined with baking paper & brush with reserved melted butter.
11
Bake for 30 mins or until golden.
12
Dust with extra icing sugar & cinnamon, cut diagonally into slices with a serrated knife & serve hot.
13
This goes well with Roast Vegies with Harissa, or with tabbouleh, smokey eggplant dip, hummous, pita bread etc.

489

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 500 g cooked chicken, 1 hard-boiled egg, finely chopped, 1 small egg, lightly beaten, 2 tablespoons chopped Italian parsley, and more.

Yes, Chicken B'stilla Roll falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken B'stilla Roll

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions