Levantine Pilaf in Pastry

Filling

• 4 tablespoons vegetable oil, butter or ghee
• One 4-inch cinna

1. Heat 4 tablespoons oil in a wok or deep skillet over medium heat until very hot. Add the cumin, cinnamon, cardamom and coriander, and cook for 10 seconds, until they become aromatic (keep a cover handy to stop any seeds from flying out). Add the onions and stir-fry for 10 min