Artichoke, Potato, Spinach, & Tofu B’stilla with Poppy Seeds & Rose Petals

Name: Artichoke, Potato, Spinach, & Tofu B’stilla with Poppy Seeds & Rose Petals
Yield: Serves 6 to 8
Cuisine: Moroccan
Ingredients: Handful of black olives, pitted; 4 large sheets of phyllo pastry; Poppy seeds, for sprinkling; Powdered sugar; Sea salt; Rose petals, to garnish; 1 to 2 preserved lemons, cut into small pieces; 1 tsp harissa; 1 Tbsp ras el hanout spice mix; Heaping 2 Tbsp [20 g] pine nuts; 1 Tbsp sugar; 2 Tbsp [30 g] green raisins (available from Indian stores); ½ cup [50 g] slivered almonds; 14 oz [400 g] canned artichoke hearts, drained and halved; 14 oz [400 g] firm tofu, drained and cut into 1-in [2.5-cm] squares; 18 oz [500 g] fresh spinach; 1 cinnamon stick; 2 garlic cloves, sliced; 1 onion, sliced; Olive oil, for frying, oiling, and brushing; 2 large potatoes, peeled

Preparation info

Serves
6 to 8

Difficulty
Medium

Appears in

V is for Vegan

By Kerstin Rodgers

Published 2015

About

One of the most stunning meals I’ve ever had was at a Moroccan restaurant in LA. We were served vast platters with pyramids of couscous and a b’stilla, an exotic filled pastry pie. Try this easy vegan b’stilla, an explosion of sweet and savory.

Ingredients

2 large potatoes, peeled
Olive oil, for frying, oiling, and brushing
1 onion, sliced
2

Africa
Morocco
Main course
Gluten-free
Mediterranean
Vegan

Method

Boil the potatoes in a medium saucepan, with 1 tsp salt, for 15 to 20 minutes until just about tender. Drain and cut into 1-in [2.5-cm] chunks.

Heat some olive oil in a large saucepan over medium heat, add the onion and cook until soft. Add the garlic, cinnamon stick, potatoes,