Roast vegetable bastilla from Bazaar: Vibrant Vegetarian Recipes (page 78) by Sabrina Ghayour

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Notes about this recipe

  • veronicafrance on April 19, 2026

    This was quite nice, sweet and spicy, and looked pretty, but we felt there was something lacking (not necessarily pigeon!). Was it texture? Lack of protein? It needed something with it as contrast. Chutney maybe? Or even a lentil salad for protein. Not sure I would make it again.

  • dc151 on September 28, 2021

    The Moroccan dish bastilla is traditionally made with pigeon. This vegetarian version is chock-full of flavor and fun to make! I couldn't find celery root, so subbed in potatoes, but otherwise stayed faithful to the original. Root veggies, pine nuts and almonds, dried apricots with a lemon parsley sauce with all sorts of warm spices and wrapped with phyllo dough. Really amazing!

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