Bisteeya
Ras El Hanout-Spiced Chicken, Kale, California Almond Royal Cake, Phyllo, Edible Flowers, Radish Blossoms, Buckwheat
Chef Mourad Lahlou of Aziza | San Francisco, CA
This dish reworks fyrstekake through a Moroccan lens, drawing on elements of Moroccan bisteeya to fit our menu at Aziza. I use finely ground California Almonds in the frangipane to intensify the nutty flavor and add a toasted aroma that carries into the savory layers, giving the cake structure and depth without the heaviness of the Scandinavian sandwich’s traditional butter dough.
Adapted by StarChefs | February 2026 | Photo: Angela DeCenzo
INGREDIENTS
Chicken:
2 bone-in chicken breasts
2 tablespoons ras el hanout
Kosher salt
Phyllo:
2 tablespoons granulated sugar
1 teaspoon ground black cardamom
½ teaspoon ground cinnamon
¼ teaspoon kosher salt
4 sheets phyllo, halved lengthwise
2 tablespoons clarified butter, melted
Royal Cake:
¼ cup plus 2 tablespoons sifted powdered sugar
¼ teaspoon plus ⅛ teaspoon sifted ground cardamom
¼ teaspoon sifted ground cinnamon
½ ounce egg whites
3½ ounces ground California almonds
Chicken Stock:
4 cups chicken stock
Kosher salt
Kale:
2 tablespoons olive oil
2 shallots, minced
4 cloves garlic, minced
2 bunches red Russian kale, ribs removed and torn
Kosher salt
1 preserved lemon rind, minced
½ teaspoon maras pepper
To Assemble and Serve:
2 tablespoons grapeseed oil
Edible flowers
Radish blossoms
Buckwheat
METHOD
For the Chicken:
Place chicken on a clean work surface. Season with ras el hanout and salt. Place on a wire rack set over a sheet tray. Refrigerate overnight.
For the Phyllo:
Heat oven to 325°F. In a mixing bowl, combine sugar, cardamon, cinnamon, and salt. Place 1 sheet phyllo on a clean work surface. Brush with butter. Generously dust with sugar mixture. Brush remaining sheet with butter. Cover phyllo with parchment paper and using a rolling pin, roll to press out all air bubbles. Cut into 2-inch by 3-inch rectangles. Transfer to a parchment-lined sheet tray. Top with parchment paper and a second sheet tray to add weight. Bake 12 minutes. Rotate pan and bake additional 10 minutes, or until golden brown. Let cool.
For the Royal Cake:
Heat oven to 300°F. In a mixing bowl, combine sugar, cardamon, cinnamon, and 1 tablespoon water. Mix, then add additional 2 tablespoons water and egg whites. Whisk to combine. Fold in California almonds. Transfer mixture to parchment-lined sheet tray. Form in an 8-inch by 3½-inch rectangle. Bake 8 minutes. Rotate pan and bake additional 7 minutes. Let cool. Once cooled, cut into 2-inch by 3½-inch rectangles. Reserve.
For the Chicken Stock:
In a saucepan over medium heat, cook stock until thickened and a sauce-like consistency is achieved. Taste and adjust seasoning with salt. Reduce heat and keep warm.
For the Kale:
In a large sauté pan over medium flame, heat oil. Add shallots and sweat 2 minutes. Add garlic and cook additional 1 minute. Add kale. Season with salt. Cook 10 minutes, or until wilted. Transfer to a sheet tray and let drain. Add lemon rind and maras pepper. Set aside.
To Assemble and Serve:
Heat oven to 400°F. In a sauté pan over medium-high flame, heat oil. Add Chicken, skin-side down, and sear until golden brown. Transfer to an aluminum foil-lined sheet tray and roast 20 minutes, or until cooked through. Let rest 15 minutes. Once cooled, remove meat from bones and thinly slice crosswise. Set aside. Spoon Chicken Stock onto a serving plate. Top with 1 piece Royal Cake. Cover Royal Cake with 1 layer sliced chicken, 1 layer Kale, and 1 sheet Phyllo. Garnish with edible flowers, radish blossoms, and buckwheat.
