Pastilla
Makes 4 single serve pies
Preparation time:
Cooking time: 1 1/4 hours plus 25 minutes
- 1/3 cup (80ml) olive oil, plus extra to grease and brush
- 4 red onions, finely sliced
- 4 cloves garlic, finely sliced
- 1/2 cup finely chopped coriander
- 1/2 cup finely chopped flat-leaf parsley
- 1 teaspoon each ras el hanout, ground cinnamon, ground ginger, ground coriander, ground black pepper, salt
- 2 cinnamon sticks
- 1 chicken (about 1.7kgs/3.74lbs.), quartered
- Cold water (to cover chicken)
- 4 tablespoons/1/3 cup (75g) caster sugar
- 2 tablespoons orange blossom water
- 12 sheets filo pastry, cut into 30cm/12inch - wide circles (make sure they're covered with a damp tea towel until you're ready to use them so they don't dry out)
- 8 tablespoons almond meal
- Honey and ground cinnamon, to serve
Step 1 - Place the olive oil, onion, garlic, herbs and spices in a saucepan over high heat and cook, stirring for 2-3 minutes until the onion has started to soften. Add the chicken, stirring to coat in the onion mixture, then cover and cook for 15 minutes. Give everything a quick stir, then add enough cold water to cover the chicken (about 1 litre). Reduce heat to medium-high, then cover again and cook for 1 hour, turning the chicken halfway, until the chicken is cooked through. Remove the chicken from the saucepan, reserving the stock, then set aside to cool.
Step 2 - Bring the stock to a simmer over high heat until reduced and becoming thick, then stir in the sugar and orange blossom water. Continue to simmer, stirring occasionally, until the liquid evaporates and you're left with a lovely caramelised onion mixture.
Step 3 - Meanwhile, using your hands, finely shred the chicken, discarding the skin and bones. Stir the chicken into the onion mixture. Stand for 5 minutes to allow the flavours to infuse, then remove the cinnamon sticks. Spread the chicken mixture onto a tray and allow to cool completely.
Step 4 - Preheat the oven to 220°C/440°F and lightly oil a baking tray. Lay the 3 circles of pastry on top of each other. Place 2 heaped tablespoons chicken mixture in the centre of the pastry, then top with 1 tablespoon almond meal. Carefully bring up the edges of the top pastry sheet, folding in a pleated pattern to enclose. Top with another 2 heaped tablespoons chicken mixture, then another 1 tablespoon almond meal, and fold the second sheet of pastry in a pleated pattern to enclose. Repeat pleating with final pastry sheet. Repeat the whole process three more times with remaining pastry, chicken mixture and almond meal to make four pies in total.
Step 5 - Place pastilla upside-down on the oiled baking tray, pressing down slightly with your hands to flatten. Brush the top with a little oil, then bake in the preheated oven for 20-25 minutes or until the pastry is golden and the filling is warmed through. Drizzle pastilla with honey, sprinkle with cinnamon and serve.
Harira (Moroccan soup)
Serves 4
Begin this recipe a day ahead
Preparation time: 10 minutes
Cooking time: 50 minutes
- 1 tablespoon dried lentils (green or Puy-style)
- 1 tablespoon dried chickpeas
- 1 tablespoon long grain rice (basmati, jasmine, Persian)
- 2 tablespoons olive oil
- 1 celery stick (including leaves), very finely chopped {I used a mezaluna}
- 2 teaspoons very finely chopped coriander
- 2 teaspoons very finely chopped flat-leaf parsley
- 1 small onion, grated
- 1/2 teaspoon each ground turmeric, ground ginger and ground black pepper
- Salt and sugar to taste
- 1 litre/33 fl. ozs. cold water, plus a few extra tablespoons
- 500ml/17.66fl ozs. tomato passata
- 3 heaped tablespoons flour
Step 1 - Place the lentils, chickpeas and rice in a bowl. Cover with water and soak overnight. Drain.
Step 2 - Place lentil mixture in a saucepan with oil, celery, coriander, parsley, onion, turmeric, ginger, pepper, salt, water and 1 1/2 cups (375ml) passata. Place over high heat, cover, and cook for 30 minutes
Step 3 - Meanwhile, place the flour in a bowl and stir in enough cold water to make a thick paste. Gradually add the remaining 1/2 cup (125ml) of tomato passata, stirring constantly to combine. Uncover the soup, then stir in the tomato juice mixture. Continue to cook over high heat, uncovered and stirring occasionally, for 10-15 minutes until thickened. Then eat!