I want to go to there.
Wanderlust. The disease is real.
I know I need to stop being a spoiled brat about it, especially since I did just get back from vacation, and it’s not like I don’t have places to go planned for the short term (Denver for Memorial Day, L.A. for my birthday). However my need to travel to somewhere exotic won’t be fulfilled until the fall when Lettuce, Tomato and I go to Iceland/Germany/England/France/wherever we decide to go, and the fact that all of my friends are headed to Africa/England/France/Czech Republic before then does not help. At all.
Therefore, culinary travels through my kitchen will have to suffice, so working my way through the World Showcase brings me to Morocco, the land of a thousand spices for a non-dessert. Yes, I do remember how to cook and eat real food. It’s a Festivus miracle!
Who am I kidding. All I want to eat are chocolate chip cookies. And, based on some of my favorite internet foodie friends, I’m not alone. Luckily, this is a slow move towards adult eating with the perfect balance of sweet and savory.
I made mini-chicken bastillas way back when I didn’t know how to take a proper picture. So, apologies there. I had those at the ready when Apple Crisp and her hubs, Apple Pie came over for brunch and Pie, not a fan of eggs or exotic cuisine gave them a thumbs up. High praise.
I haven’t made them since my first go around, despite them being oh-so-delicious. Therefore, after mom and I were reminded of its awesomeness at Epcot a few weeks ago, I decided to make it again with a vegetarian twist. Good decision.
Super easy, I just used the same spice mix as in the first recipe and swapped butternut squash and garbanzos for the chicken. I do love me them garbanzos. Also, taking a hint from Restaurant Marrakesh, I rolled these instead of making the wonky shaped pie dumpling things for a much prettier result. Overall success.
- 1 TB olive oil, for the pan
- 2 TB butter (or more), melted
- 1 large onion, sliced
- 2 cloves garlic, chopped
- 2-3 TB blanched almonds, chopped
- 1 1/2 tsp cinnamon
- 1 tsp ground ginger
- 1 tsp smoked paprika
- 1 tsp coriander
- 1/2 tsp turmeric
- 1/2 tsp sugar
- 1 14-oz can garbanzo beans, rinsed
- 2 cups butternut squash, cubed into about 1 cm pieces
- 1 cup water
- 3 eggs, beaten
- 1 bunch fresh parsley, finely chopped
- 1 bunch fresh cilantro, finely chopped
- 4-5 sheets phyllo dough
- Salt and pepper, to taste
- Confectioners sugar, for dusting at the end
- Preheat the oven to 400F.
- Heat the oil in a large heavy bottom skillet. Add the onions and cook over medium heat until they soften. Stir in the garlic and almonds and cook for 2 minutes until the almonds toast a bit. Add the squash, beans, water and the spices and cook gently until it’s all warmed through and the squash is tender, about 15-20 minutes. Add the herbs, season with salt and pepper to taste, and cool. This step can be done in advance.
- Scramble the eggs as you normally would. Set aside.
- When you’re ready to assemble, melt the butter. Separate the phyllo dough and keep covered with a clean, damp cloth. To a foil or parchment lined cookie sheet, add one phyllo sheet and brush a little melted butter. Place another on top. Repeat with rest of the phyllo.
- Spread the squash and onion mixture on top of the phyllo along one long edge, leaving any liquid aside (don’t want wet phyllo). Layer with the scrambled eggs, fold the edges over the filling and roll like a burrito over once. Cut away any extra phyllo to avoid an overly doughy pastry.
- Brush the whole log butter or olive oil.
- Bake the pie for about 25-20 minutes, or until the phyllo is puffed and golden. Dust the top with powdered sugar and extra almonds, if you like and serve.
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