Moroccan Pastilla with Caramelized Onion and Almond Layers

Ingredients

• 10 sheets warqa pastry sheets (or phyllo)
• 3 large yellow onions, thinly sliced
• 2 medium carrots, grated
• 1 cup chickpeas, cooked
• 3/4 cup slivered almonds, toasted
• 6 tbsp butter, melted
• 2 tsp ground cinnamon
• 1 tsp ground cumin
• 1 tsp ground ginger
• 1/2 tsp turmeric
• 2 tbsp honey
• 2 large eggs, lightly beaten
• 1/4 cup fresh cilantro, chopped(optional)
• 2 tbsp powdered sugar
• 1 tsp salt
• 2 tbsp olive oil

Instructions

1. 1

   Heat olive oil and 2 tbsp butter in a large skillet over medium-low heat. Add sliced onions with a pinch of salt and caramelize slowly, stirring occasionally, for 35-40 minutes until deep golden brown. Stir in honey during the last 5 minutes.

2. 2

   Meanwhile, in another pan, saute grated carrots with cumin, ginger, turmeric, and half the cinnamon for 8 minutes. Add chickpeas and 1/4 cup water, simmer 10 minutes, then mash lightly. Stir in beaten eggs and cook 3-4 minutes until just set, then fold in cilantro. (Prep work: grate carrots, chop cilantro, toast almonds in a dry pan 5 minutes while onions cook.)

3. 3

   Preheat oven to 375°F (190°C). Brush a 9-inch round baking dish with melted butter. Layer 5 warqa sheets, brushing each with butter and letting edges overhang the rim.

4. 4

   Spread the carrot-chickpea mixture evenly over the base, top with caramelized onions, then sprinkle with toasted almonds and remaining cinnamon.

5. 5

   Fold overhanging pastry over the filling, then layer the remaining 5 sheets on top, brushing each with butter and tucking edges under to seal.

6. 6

   Bake 35-40 minutes until golden and crisp. Rest 10 minutes, then dust generously with powdered sugar mixed with a pinch of cinnamon. Slice and serve warm.