Vegetable Pastilla & Tagine with preserved lemon and harissa
Moroccan spices perfectly balanced with sweet and sour flavours...
Pastilla is a kind of flaky pie originally made with squab (or pigeon) brought to Morocco by the Moriscos after their expulsion from Spain. It has many elements of Moroccan cookery - mellow spices, sweetness from the apricots and contrasting texture from the almonds and pastry. For the main we have tagine - the name describes the conical pot used in Morocco but it’s become known as a gently-spiced and slow-cooked stew sweetened with dried fruit. The spicing is subtle and aromatic and the sweetness of the tagine is balanced with the sourness of a quick- preserved lemon dressing, with heat being added by a fiery harissa paste on the side.
| Description | Moroccan spices perfectly balanced with sweet and sour flavours... Pastilla is a kind of flaky pie originally made with squab (or pigeon) brought to Morocco by the Moriscos after their expulsion from Spain. It has many elements of Moroccan cookery - mellow spices, sweetness from the apricots and contrasting texture from the almonds and pastry. For the main we have tagine - the name describes the conical pot used in Morocco but it’s become known as a gently-spiced and slow-cooked stew sweetened with dried fruit. The spicing is subtle and aromatic and the sweetness of the tagine is balanced with the sourness of a quick- preserved lemon dressing, with heat being added by a fiery harissa paste on the side. |
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| Spices Included | PASTILLA SPICES: Cinnamon, coriander, toasted cumin, nutmeg, green cardamon, cassia, bay, allspice, fennel, caraway, long pepper, cubeb, rose petal, lavender, black pepper, mace, black cardamon, cayenne, paprika, turmeric, galangal, ginger, cloves, saffron HARISSA SPICES: Paprika, chilli, caraway, coriander, cumin, garlic, mint, rose petals, sea salt, red bell pepper TAGINE SPICES: Allspice, coriander, cardamon, cassia, paprika, turmeric, chilli flakes COUSCOUS SEASONING: Mint, coriander, parsley, garlic, onion, sea salt CHICKPEA SPICES: Toasted caraway, toasted coriander, cayenne pepper, Aleppo chilli flakes ROAST CAULIFLOWER SPICES: Green cardamon, cassia, bay, allspice, fennel, caraway, long pepper, cubeb, rose petal, lavender, black pepper, cumin, mace, black cardamon, coriander, cayenne, paprika, turmeric, galangal, nutmeg, ginger, cloves, saffron PRESERVED LEMON SPICES: Garlic, sweet paprika, cumin, turmeric, chilli flakes |
| Shopping List | 1Kg any combination of root vegetables (carrot, sweet potato, turnip, etc) 2 onions 6 cloves of garlic 20g bunch of coriander 1 cauliflower 150g spinach 1 small lemon 4 sheets of filo pastry 75g butter 2 eggs 400g tin of chopped tomatoes 400g tin of chickpeas 250g couscous 100g dried apricots 25g flaked almonds 150ml olive oil 1 ½ tsp icing sugar plus more to dust |
Product Rating (2):
The pastries were easier to make than I expected and everything was delicious!
The Vegetable Pastilla & Tagine with preserved lemon and harissa was delicious.
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The pastries do look incredible - impressive work!