“In Morocco, it’s possible to see the Atlantic and the Mediterranean at the same time.” — Tahar Ben Jelloun
This sweetly-savory pie recipe is in Terry Hope Romero’s great cookbook Vegan Eats World, page 256.
I enjoy anything made with filo dough, and the saffron and baharat spices listed in the recipe cried out to me to try this one! I was not disappointed. The filling was a creamy blend of cauliflower, chickpeas, and spices encased in a flaky filo pastry shell and topped with cinnamon, sliced almonds, and powdered sugar. This would be a pretty impressive dish to bring to your next vegan potluck! 😉
Saffron Fact: This flavorful and aromatic spice is native to Morocco.
This really looks different and good is it dessert or a meal?
Thank you very much! It is an entree, although it does have a slightly sweet taste to it. 🙂
I know I’ve said it before, but I’ve got to stop reading this blog while at work. It makes me too hungry to focus on my job.
Ha ha, thank you! Someone should pack you a bigger lunch! 😉
Love the quote! I haven’t worked much with filo. I always got frustrated cutting and eating it because it flaked and made a mess. But we’d get it at Middle Eastern restaurants. This does look impressive!