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.