Lentil Bastilla Recipe

Instructions

1. 1

   Make the filling: Heat oil in sauté pan, add onion, cook until soft, about 5 minutes. Add garlic, cook for another minute.

2. 2

   Add carrot, cook for another 5 minutes. Add cumin, salt and lentils, cook for another 5 minutes.

3. 3

   Remove from heat, let cool for 5-10 minutes. Add eggs and quinoa flakes or panko, mix well.

4. 4

   To Assemble the Bastilla: Preheat the oven to 400˚F. Melt the butter. Make sure you have a pastry brush.

5. 5

   Unfold one of the packages of phyllo on your work surface.

6. 6

   Butter the bottom and sides of the baking pan.

7. 7

   Remove one sheet of phyllo from the stack and place it on your work surface with the short side close to you. Lightly butter the sheet of phyllo and layer a second sheet on top, butter that sheet and then place about ¾ cup of filling along the bottom edge of the phyllo. Now, roll the filled sheets away from you, like a carpet (not tightly).

8. 8

   Lay the rolled carpet along the perimeter of the prepared pan.

9. 9

   Repeat with two more stacks so that you have three carpet rolls in total and lay each roll into the prepared pan so that they join and the circle gets filled into the centre.

10. 10

    Generously butter the top of the coiled bastilla, sprinkle with poppy seeds, flaked sea salt and cook for 30 minutes.

11. 11

    Before serving, sprinkle with rose petals. Serves 12-

12. 12

    Note: this can be made a day in advance and reheated in a 400˚F oven for 15-20 minutes. Alternatively, it can be assembled, frozen raw and cooked from frozen when needed. You will need about 10-15 minutes extra cooking time.