This turned out way more beautiful than I expected, which is one way of saying it's easier than it looks. We also had a whole team of people putting this dinner together, and some handy tools like a food processor and one of those fast-chopping things from TV infomercials. We made a chicken version and a vegetarian version, but a real Bstilla is made with pigeon (or squab-- believe me, it's the same thing-- but which would you rather order in a restaurant?). For the vegetarian version, we used leftover rice and tofu, and made vegetable stock in place of the stewing liquid. This recipe is adapted from Claudia Roden's excellent The New Book of Middle Eastern Cooking.
inside the veggie bstilla