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

  • carrots
  • ground cayenne pepper
  • ground cinnamon
  • ground cumin
  • filo pastry
  • lemons
  • parsley
  • butternut squash
  • turmeric
  • pine nuts
  • eggs
  • parsnips
  • celeriac
  • garlic granules
  • flaked almonds
  • Maldon salt
  • ready-to-eat dried apricots
  • clear honey

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • 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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