Moroccan Harira Pie with Phyllo and Toasted Almonds
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.
Preparation
Get these tasks done before you start cooking.
Preparing the Filling
- 1
Heat oil
Heat a tablespoon of olive oil in a pan over medium heat.
- 2
Sauté onion and garlic
Sauté the onion and garlic until translucent.
- 3
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.
Tip: 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
- 1
Combine herbs and zest
Combine cilantro, parsley, and lemon zest in a small bowl.
- 2
Mix into filling
Stir half the mixture into the cooled filling.
- 3
Reserve garnish
Reserve the remaining herb mixture for garnish.
How to Make Moroccan Harira Pie with Phyllo and Toasted Almonds
Total time: 2 h 20 min · Yields 6 servings
- 1
Prepare Phyllo
Brush each sheet of phyllo lightly with butter and layer in a pie dish.
- 2
Spread Filling
Spread the filling evenly over the phyllo.
- 3
Bake Pie
Bake at 375°F (190°C) until the phyllo is golden and crisp, about 25-30 minutes.
Chef's Tips
Further reading
Frequently asked questions
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.
Is this dish vegan?
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.
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