“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.