Vegetable and Almond Pastilla (Vegetarian)
Imagine a vegetable pastilla, crispy and fragrant, that transports you straight to the souks of Marrakech. With its toasted almonds and ras el hanout, it's perfect for a flavorful vegetarian dinner. Many ask me which essential spices to use: ras el hanout and cinnamon are key. For an authentic version, look for halal Moroccan products online – I recommend quality almonds for a perfect texture. This easy recipe will delight all your guests!
Ingredients
- Brick pastry sheets12
- Zucchini3 medium
- Carrots3
- Onions2 large
- Slivered almonds150 g
- Ras el hanout2 tsp
- Ground cinnamon1 tsp
- Fresh parsley1 bunch
- Olive oil4 tbsp
- Salt1 pinch
- Black pepper1 pinch
- Eggs3 for binding
- Melted butter50 g
- Powdered sugarFor dusting
Nutrition
Instructions
- 1
Grate the zucchini and carrots. Finely chop the onions. Sauté them in olive oil with ras el hanout and cinnamon for 10 minutes until tender.
- 2
Add the chopped parsley and beaten eggs. Mix and cook for 2 minutes to bind the filling. Season with salt and pepper. Set aside.
- 3
Toast the almonds in a dry pan until golden. Reserve a handful for decoration.
- 4
Butter a tart mold. Place a brick sheet, brush with melted butter, then another on top. Alternate brick and filling in layers: brick, filling, almonds, brick, filling, brick. Finish with a brick sheet.
- 5
Brush the top with melted butter and bake at 180°C (350°F) for 25-30 minutes until the pastilla is golden and crispy.
- 6
Dust with powdered sugar and toasted almonds. Serve warm in generous slices. For an oriental touch, add a pinch of cinnamon on top.
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