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Moroccan Pie


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Ingredients                  

            * Mograbieh is the Lebanese name for large “pearl” sized couscous which is made with semolina and flour.
  • 250g mograbieh*
  • Extra virgin olive oil
  • Sea salt
  • White pepper, freshly ground
  • 5 cardamom pods
  • ½ teaspoon fennel seed
  • 2 cinnamon sticks
  • 1 leek, cleaned and finely sliced
  • 200g red onion, (1 medium) peeled & chopped
  • 3 eggplant, peeled & cubed (approx 1kg)
  • 4 yellow squash, cut into chunks
  • 2 yellow capsicums, seeded & cut into chunks
  • 2 red capsicums, seeded & cut into chunks
  • 1 medium zucchini, cut into chunks
  • 1 packet fine filo pastry
  • 175g butter, melted
  • 1 pickled lemon, pulp discarded and finely sliced
  • ½ bunch each of parsley, oregano, coriander, dill & mint, stalked and roughly chopped
  • 1 butternut pumpkin, peeled, seeded & cut into 2cm cubes

Method
Cook the mograbieh in boiling salted water for 10 minutes, drain and refresh under cold running water. Pre heat oven to 175°C. Roll the pumpkin through olive oil, season and bake in the oven for about 30 minutes until it is softened and caramelised. While the pumpkin is cooking, put a big splash of oil in your pan & add the spices & cook them stirring on high heat until they crackle. Turn the heat down, add the leek and onion and season with salt and pepper. Cook stirring until it starts to colour then add the eggplant and a little more oil. Cook stirring for a few minutes, then add the squash, capsicums, zucchini and pickled lemon. Stir over and turn the heat off. When the pumpkin is ready, add half of it, the herbs and the mograbieh to the vegetables. Use a potato press to mash the other half of the pumpkin into the pan. Mix everything together, taste and adjust seasonings if necessary and allow to cool. Butter the tagine and inside of the lid. Buttering a sheet at a time, line the tajine with about two thirds of the filo pastry, draping about ½ of each sheet over the sides. Put the filling into the prepared filo pastry & fold it back over the filling and brush with butter. Buttering each sheet cover with the remaining filo making sure to tuck it in neatly. Refrigerate without covering until you are ready to cook the pie. Pre heat to 175°C. Bring the pie from the fridge two hours before you want to eat it. Wiping the knife between each cut, portion the pie. Cover it with the lid and put it in the oven. Cook for 20 minutes with the lid on and 20 minutes with the lid off. Check the centre with the thermometer it should be at least 80°C. Allow to stand for another 10 minutes and serve.