Moroccan-spiced vegetable and almond pastries with a cucumber-coriander yoghurt sauce

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Preparation info

  • For

    four

    • Difficulty

      Medium

Appears in

The Café Paradiso Cookbook

The Café Paradiso Cookbook

By Denis Cotter

Published 1999

  • About

It is what I think of as the ‘sweet’ spices in these pastries that prompt me to call them Moroccan-spiced. Maybe these spices trigger memories in me of a trip through Morocco long ago, maybe it was something I read in a book. The only pastry I remember from that teenage holiday was eaten on the rooftop of a posh hotel and claimed to feature pigeon. Forgive me, I was young and curious. This humbler version features mostly root vegetables because they are best suited to carrying these spices.