Hailing from Morocco, b’stillas are grand, intricate, diverse, and rich in flavour. Don’t be shy to try it out; a dynamic dish packed full of surprises.
(Makes one 9″ pie or 6 individual)
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 1 pc medium onion, minced
- 1 tbsp ras el hanout
- 1/2 tsp crushed red chile flakes
- 1/4 tsp saffron threads, mixed with 1 tsp. water
- 1 medium potato, grated
- 1 medium carrot, grated
- 1 medium zucchini, grated
- 1 cup vegetable stock
- 1 pkg extra firm tofu, crumbled
- 1/2 cup slivered almonds, toasted
- 1/2 cup dried apricots, diced
- 3 tbsp cilantro, chopped
- 3 tbsp parsley, chopped
- 2 pc eggs, whisked
- 1/3 cup breadcrumbs salt and black pepper, to taste
- 1/4 cup coconut oil, melted 8 sheets phyllo dough
- 1/4 cup confectioners’ sugar
- 1 tsp ground cinnamon
- Heat a skillet over medium-high.
- Cook onion until golden, 8–10 minutes, stir in garlic.
- Add ras el hanout, chile flakes, and saffron mixture.
- Stir in the potato, carrot and zucchini.
- Add the vegetable stock and tofu and cook for 8 mins.
- Add the almonds, apricots, cilantro and parsley.
- Remove from heat. Season with salt and pepper.
- Stir in the whisked eggs, followed by the breadcrumbs.
- Set filling aside.
- Heat oven to 400°. Grease a 9” springform pan with coconut oil.
- Lay 1 sheet phyllo on a work surface and brush with coconut oil.
- Fit into pan, allowing corners to hang over the edges.
- Repeat until there are 4 layers of phyllo.
- Spread the filling over dough.
- Fold corners of phyllo over filling.
- Top with remaining 4 sheets buttered phyllo tucking corners around sides of pan, encasing the filling.
- Bake until golden brown, 30–35 minutes.
- Let cool slightly, then unmold; dust with confectioners’ sugar and cinnamon.