Moroccan Vegetable Pie

Traditional Friday couscous in Morocco takes half a day (at least) to prepare. I developed this recipe in order to enjoy that delicious dish and economize time (gotta finish that dissertation!). The vegetables and spice blend is the same as that in the wonderful Moroccan couscous.

This is now a pie!+++++

Moroccan Vegetable Pie (any combination of these vegetables is great, depending on seasonal availability)



2 cups fresh pumpkin, peeled, cut into 1-inch cubes

1 small zucchini cut into 1-inch cubes

1 turnip, peeled, cut into 1-inch pieces

½ cup baby carrots

1 small red potato, cut into 1-inch pieces

½ cup cabbage, chopped

½ cup onion, chopped

2 tbsp. olive oil

½ tsp. each, salt & pepper

½ tsp cinnamon

½ tsp coriander

½ tsp cumin

½ tsp turmeric

1 pinch saffron

1 cup vegetable broth

1 tbsp ghee or smen (optional)

1 tbsp. cornstarch

2 tbsp. plain oatmeal, ground in coffee grinder or food processor (or plain breadcrumbs)

1 pkg. refrigerated pie crusts

1 egg beaten with 1 tbsp. water

1 Tbsp cilantro (fresh is best)



Heat oven to 450°F.

Coat a large baking pan with cooking spray. In a large bowl, add pumpkin, zucchini, turnips, carrots, and potato. Toss with olive oil and 1/4 teaspoon each of salt and pepper. Spread out on baking pan in single layer.



Bake for 30 minutes, stirring halfway through the cooking time.



Place the broth in a medium-sized saucepan. Stir in cornstarch, onions and cabbage. Bring to boil. Lower heat, simmer for 1 minute, until thickened. Stir in cinnamon, cumin, coriander, saffron and remaining salt and pepper and ghee/smen.



In a large bowl, gently toss roasted vegetables, oatmeal (or breadcrumbs) and sauce. Fit 1 of the pie crusts into a deep-dish 9-inch pie plate. Spoon in vegetable mix and cilantro.



Place second pie crust on top, crimp. Pierce a few times to vent. Brush with egg-water mix.



Bake for 15 minutes. Lower heat to 425°F and bake for 30 minutes. Remove from oven and allow to cool for 10 minutes before slicing.

Serve it up with a glass of cold buttermilk. Yum!