Moroccan Vegetable Bastilla

Capture the essence of Morocco with this delightful recipe for Moroccan Vegetable Bastilla. The combination of savory vegetables, fragrant spices, and flaky phyllo pastry creates a dish that is both comforting and exotic. Whether you’re looking to impress guests or simply want to treat yourself to a taste of North Africa, this recipe is sure to satisfy your cravings for something unique and delicious.

Moroccan Vegetable Bastilla

Ingredients:
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 large carrot, peeled and diced
– 1 zucchini, diced
– 1 red bell pepper, diced
– 1 teaspoon ground cumin
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground ginger
– Salt and pepper to taste
– 1/4 cup golden raisins
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh cilantro
– 1/4 cup chopped almonds
– 1/4 cup breadcrumbs
– 8 sheets phyllo pastry
– 1/4 cup melted butter

Instructions:
1. Preheat the oven to 375°F (190°C). Heat the olive oil in a large skillet over medium heat.
2. Add the diced onion and garlic to the skillet and sauté until they become translucent, about 2-3 minutes.
3. Add the diced carrot, zucchini, and red bell pepper to the skillet and cook until the vegetables are tender, about 5-7 minutes.
4. Stir in the ground cumin, cinnamon, ginger, salt, and pepper. Cook for an additional 2-3 minutes to allow the spices to become fragrant.
5. Remove the skillet from the heat and stir in the golden raisins, parsley, cilantro, chopped almonds, and breadcrumbs. Mix well to combine all the ingredients.
6. Layer 4 sheets of phyllo pastry on a baking sheet, brushing each sheet lightly with melted butter before adding the next sheet.
7. Spoon the vegetable mixture onto the phyllo pastry sheets, spreading it evenly to cover the pastry.
8. Place the remaining 4 sheets of phyllo pastry on top of the vegetable mixture, again brushing each sheet lightly with melted butter.
9. Tuck in the edges of the phyllo pastry to enclose the vegetable filling, creating a parcel shape.
10. Brush the top of the pastry with any remaining melted butter to help it brown and crisp in the oven.
11. Bake the bastilla in the preheated oven for 25-30 minutes, or until the pastry is golden brown and crispy.
12. Remove the bastilla from the oven and let it cool slightly before slicing and serving.

Enjoy this Moroccan Vegetable Bastilla as a main dish or cut into smaller portions for a unique appetizer at your next gathering. The blend of warm spices, tender vegetables, and crunchy phyllo pastry will transport your taste buds to the vibrant streets of Morocco. This recipe is a true celebration of the rich flavors and aromas that make Moroccan cuisine so irresistible. Give it a try and bring a touch of North African flair to your table!

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