How long can I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days.

Can I make this pie ahead?

Yes, prepare the filling and assemble the pie but bake just before serving for best texture.

What can I use instead of phyllo pastry?

Puff pastry can be a good substitute but will produce a different texture.

Use dairy-free butter or oil for the phyllo to make it completely vegan.

How can I reheat leftovers?

Reheat in a preheated oven at 350°F (175°C) until warmed through for best results.

Moroccan Harira Pie with Phyllo and Toasted Almonds

Name: Moroccan Harira Pie with Phyllo and Toasted Almonds
Prep time: 26 min
Cook time: 1 h 45 min
Total time: 2 h 11 min
Yield: 6
Cuisine: Main Course
Ingredients: Lentils; Chickpeas; Onion; Garlic; Ground cumin; Ground cinnamon; Ground coriander; Diced tomatoes; Vegetable broth; Salt; Black pepper; Fresh cilantro; Fresh parsley; Lemon zest; Phyllo pastry sheets; Melted butter; Almonds; Salt

A Savory Twist on Traditional Harira

This Moroccan-inspired dish combines the warming flavors of traditional Harira soup in a crisp phyllo pie, enhanced with the rich crunch of toasted almonds.

1 h 45 min
6
Intermediate

Ingredients

For the Filling

Lentils

1 cup, rinsed

Chickpeas

1 cup, cooked or canned

Onion

1 medium, finely chopped

Garlic

2 cloves, minced

Ground cumin

1 tsp

Ground cinnamon

1 tsp

Ground coriander

1 tsp

Diced tomatoes

1 can (14 oz)

Vegetable broth

2 cups

Salt

to taste

Black pepper

to taste

For the Herb Mixture

Fresh cilantro

1/4 cup, chopped

Fresh parsley

1/4 cup, chopped

Lemon zest

from one lemon

For the Phyllo Crust

Phyllo pastry sheets

10 sheets, defrosted

Melted butter

1/2 cup

For the Almond Topping

Almonds

1/2 cup, toasted and slivered

Salt

Pinch

Nutrition

These values are estimates and not meant for dietary advice.

Per serving (estimated)

Calories: 440 kcal
Protein: 11.2 g
Carbs: 46 g
Fat: 24.7 g
Fiber: 8.7 g

Full recipe (estimated)

Calories: 2638 kcal
Protein: 67 g
Carbs: 276 g
Fat: 148 g
Fiber: 52 g

By ingredient

Ingredient	Calories	Protein	Carbs	Fat	Fiber
Lentils1 cup, rinsed	230 kcal	18 g	39 g	1 g	16 g
Chickpeas1 cup, cooked or canned	210 kcal	10 g	35 g	3 g	9 g
Onion1 medium, finely chopped	44 kcal	1 g	10 g	0 g	2 g
Garlic2 cloves, minced	9 kcal	0 g	2 g	0 g	0 g
Ground cumin1 tsp	8 kcal	0 g	1 g	0 g	1 g
Ground cinnamon1 tsp	6 kcal	0 g	2 g	0 g	1 g
Ground coriander1 tsp	5 kcal	0 g	1 g	0 g	1 g
Diced tomatoes1 can (14 oz)	70 kcal	3 g	16 g	0 g	4 g
Vegetable broth2 cups	20 kcal	1 g	4 g	0 g	0 g
Saltto taste	0 kcal	0 g	0 g	0 g	0 g
Black pepperto taste	2 kcal	0 g	1 g	0 g	1 g
Fresh cilantro1/4 cup, chopped	1 kcal	0 g	0 g	0 g	0 g
Fresh parsley1/4 cup, chopped	1 kcal	0 g	0 g	0 g	0 g
Lemon zestfrom one lemon	2 kcal	0 g	1 g	0 g	1 g
Phyllo pastry sheets10 sheets, defrosted	800 kcal	18 g	150 g	16 g	8 g
Melted butter1/2 cup	810 kcal	1 g	0 g	92 g	0 g
Almonds1/2 cup, toasted and slivered	415 kcal	15 g	15 g	36 g	8 g
SaltPinch	0 kcal	0 g	0 g	0 g	0 g

Preparation

Preparing the Filling

Heat oil

Heat a tablespoon of olive oil in a pan over medium heat.

Sauté onion and garlic

Sauté the onion and garlic until translucent.

Add spices and simmer

Add the cumin, cinnamon, coriander, diced tomatoes, and broth. Stir in lentils and chickpeas, simmering until lentils are tender, about 30 minutes. Allow to cool slightly.

Ensure the filling has cooled to prevent the phyllo from becoming soggy. Prepare the filling a day ahead to let flavors develop further.

Assembling the Herb Mixture

Combine herbs and zest

Combine cilantro, parsley, and lemon zest in a small bowl.

Mix into filling

Stir half the mixture into the cooled filling.

Reserve garnish

Reserve the remaining herb mixture for garnish.

Cooking Process

Prepare Phyllo

Brush each sheet of phyllo lightly with butter and layer in a pie dish.

Spread Filling

Spread the filling evenly over the phyllo.

Bake Pie

Bake at 375°F (190°C) until the phyllo is golden and crisp, about 25-30 minutes.

Plating & Serving