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Vegetable Pastilla Recipe

Name: Moltaqa Moroccan Restaurants Vegetable Pastilla Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 2 tbs olive oil; 1 tbs unsalted butter; 1 cup onion, finely chopped; 3 each garlic cloves, minced; 1 cup carrot, small dice; 1 cup zucchini, small dice; 0.5 cup red bell pepper, small dice; 1 cup cauliflower florets, small pieces; 0.5 cup frozen peas; 0.25 tsp ground cinnamon; 1 tsp ground cumin; 0.5 tsp ground coriander; 0.5 tsp paprika (sweet); 0.25 tsp turmeric; 1 tsp salt; 0.5 tsp black pepper; 1 tsp lemon zest; 1 tbs lemon juice; 0.25 cup fresh cilantro, chopped; 0.25 cup fresh parsley, chopped; 0.25 cup toasted sliced almonds (optional); 1 each egg, lightly beaten (for binding); 8 each phyllo pastry sheets (thawed if frozen); 0.5 cup unsalted butter, melted (for brushing); 1 tsp granulated sugar (optional finishing); 1 tsp sesame seeds (optional topping); 1 cup plain Greek yogurt; 1 tbs lemon juice; 1 tsp honey; 0.25 tsp salt

Inspired by Moltaqa Moroccan Restaurant

Time1h

Serves4

A delicate golden parcel of seasonal vegetables with aromatic spices — light, crisp, beautifully balanced

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Ingredients

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Vegetable Filling

2 tbs olive oil

1 tbs Unsalted butter

1 cup Onion, finely chopped

3 each Garlic cloves, minced

1 cup carrot, small dice

1 cup zucchini, small dice

1/2 cup red bell pepper, small dice

1 cup cauliflower florets, small pieces

1/2 cup frozen peas

1/4 tsp Ground cinnamon

1 tsp Ground cumin

1/2 tsp Ground coriander

1/2 tsp paprika (sweet)

1/4 tsp turmeric

1 tsp Celtic sea salt

1/2 tsp black pepper

1 tsp Lemon zest

1 tbs ReaLemon lemon juice

1/4 cup Fresh cilantro, chopped

1/4 cup Fresh parsley, chopped

1/4 cup toasted sliced almonds (optional)

1 each egg, lightly beaten (for binding)

Phyllo & Assembly

8 each phyllo pastry sheets (thawed if frozen)

1/2 cup unsalted butter, melted (for brushing)

1 tsp granulated sugar (optional finishing)

1 tsp sesame seeds (optional topping)

Yogurt Citrus Sauce (Served with)

1 cup plain Greek yogurt

1 tbs ReaLemon lemon juice

1 tsp Honey

1/4 tsp Celtic sea salt

1/4 tsp Ground cumin

1 tbs chopped mint or cilantro

Method

Vegetable Filling

Prepare vegetables

Trim and dice the carrot, zucchini, and red bell pepper into small, uniform pieces. Break cauliflower into small florets. Finely chop the onion and mince the garlic.

Heat a large skillet over medium heat. Add olive oil and 1 tablespoon butter. When butter melts and begins to sizzle, add the chopped onion and a pinch of salt. Sauté for 4–5 minutes until translucent and fragrant.

Add the minced garlic and cook for 30 seconds until aromatic, then add carrots and cauliflower. Cook, stirring occasionally, for 4–5 minutes to begin softening.

Add zucchini and red bell pepper, continue to cook for 3–4 minutes until vegetables are tender-crisp. Stir in frozen peas and cook 2 more minutes to warm through.

Reduce heat to low and sprinkle in the cinnamon, cumin, ground coriander, paprika, turmeric, salt, and black pepper. Stir well to coat the vegetables and cook 1–2 minutes to bloom the spices.

Remove the skillet from heat. Stir in lemon zest, lemon juice, chopped cilantro and parsley, and toasted sliced almonds if using. Let the mixture cool 5–10 minutes.

Once slightly cooled, stir in the lightly beaten egg to bind the filling. Taste and adjust seasoning (salt, pepper, lemon) as needed. The filling should be moist but not watery.

Phyllo & Assembly

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease.

Prepare your workspace: keep the phyllo under a damp towel so it doesn't dry out. Have a pastry brush and the melted butter ready.

Take one sheet of phyllo and brush lightly with melted butter. Place a second sheet on top, offsetting slightly, and brush again. Repeat until you have a stack of four sheets brushed and stacked.

Cut the stacked phyllo into 4 equal squares (if making 4 individual pastillas) or leave larger for a single round pastilla. For 4 small pastillas, each small stack will be two sheets thick (brush each sheet).

Place 1/2 to 3/4 cup of the cooled vegetable filling in the center of each phyllo square. Fold the corners into the center to form a neat parcel: bring each corner up and overlap slightly, pressing gently so seams stick with butter. Alternatively, bring edges up and pleat to form a round pastilla.

Brush the outside of each parcel generously with melted butter. If you like a sweet-savory finish (traditional in some pastillas), sprinkle a scant 1/4 teaspoon sugar across each; otherwise skip. Sprinkle sesame seeds over the top, if using.

Place assembled pastillas on the prepared baking sheet, spaced 1 inch apart. Bake in preheated oven for 18–25 minutes, until the phyllo is deep golden and crisp. Rotate the sheet halfway through baking for even color.

Remove from oven and let rest 5 minutes before serving so the filling sets slightly.

Yogurt Citrus Sauce

While the pastillas bake, combine Greek yogurt, lemon juice, honey, salt, ground cumin, and chopped mint or cilantro in a small bowl. Whisk until smooth and adjust seasoning to taste. Chill until ready to serve.

Serve each warm pastilla with a dollop of the yogurt citrus sauce on the side or a small spoonful drizzled over the top.