When what you crave is flavour, and lots of it
then what you need to make is a variation on this dish. It is essentially a vegetarian, Moroccan version of shepherd's pie, and oh man let me tell you is it tasty. Seriously, seriously tasty. Nearly orgasmic, actually. It is actually pretty fussy, but there are a number of short cuts that you can take that will keep to the original intent, but make things a good bit easier.
First and foremost - forget the phyllo pastry. I have absolutely no idea what the author of this recipie was thinking, and her direcitons for how this was supposed to work made no sense. So I ignored it. Also, we had way too much stuffing for a single quiche dish (not something we really saw as a problem). Instead we used a normal 13x9 glass baking dish and puff pastry. I did actually put a layer on the bottom of the dish, but all that it ended up doing was sticking to the bottom and not actually adding any flavour or texture. Next time, what I would do is to just put some puff pastry on top tucking it in around the edges of the stuffing and then tossing it in the oven. Then no sticking and substantially easier to work with. If you live in a place where you can get Pillsbury biscuits in the tins, those would be a great topping as well.
Second, I would double the ingrediants for the hummous. As it was, it made a very thin layer, and we could have used more of that. Also, a bit of tahini is a nice additional layer of flavour and makes the hummous more spreadable. If you're really pressed for time, you *could* use store bought hummous, but I don't recommend it. The homemade stuff adds so much both in terms of texture and flavour (without taking all that much more time - then again we had two people actively working in the kitchen) that it would be a real shame to go that route, but still, better than nothing at all.
Third, I would go for around 1 1/2 Tablespoons of harissa, then again I like things pretty hot. Oh and skip the lemon wedges. finicky and I didn't think it needed it.
What you end up with is some amazingly flavourful food that is like fireworks in each bite. Oh yes, this will definitely be a repeat on our Sunday cooking adventures. Don't be surprised if we make this for you when you come visit.
As a drinks suggestion: went brilliantly with a Torrontes (one of my favourite whites), but anything fairly dry, but with substance would hold up well. If beer is more your thing, I would gravitate towards a dry lager like Singha or Cobra or even Asahi.
First and foremost - forget the phyllo pastry. I have absolutely no idea what the author of this recipie was thinking, and her direcitons for how this was supposed to work made no sense. So I ignored it. Also, we had way too much stuffing for a single quiche dish (not something we really saw as a problem). Instead we used a normal 13x9 glass baking dish and puff pastry. I did actually put a layer on the bottom of the dish, but all that it ended up doing was sticking to the bottom and not actually adding any flavour or texture. Next time, what I would do is to just put some puff pastry on top tucking it in around the edges of the stuffing and then tossing it in the oven. Then no sticking and substantially easier to work with. If you live in a place where you can get Pillsbury biscuits in the tins, those would be a great topping as well.
Second, I would double the ingrediants for the hummous. As it was, it made a very thin layer, and we could have used more of that. Also, a bit of tahini is a nice additional layer of flavour and makes the hummous more spreadable. If you're really pressed for time, you *could* use store bought hummous, but I don't recommend it. The homemade stuff adds so much both in terms of texture and flavour (without taking all that much more time - then again we had two people actively working in the kitchen) that it would be a real shame to go that route, but still, better than nothing at all.
Third, I would go for around 1 1/2 Tablespoons of harissa, then again I like things pretty hot. Oh and skip the lemon wedges. finicky and I didn't think it needed it.
What you end up with is some amazingly flavourful food that is like fireworks in each bite. Oh yes, this will definitely be a repeat on our Sunday cooking adventures. Don't be surprised if we make this for you when you come visit.
As a drinks suggestion: went brilliantly with a Torrontes (one of my favourite whites), but anything fairly dry, but with substance would hold up well. If beer is more your thing, I would gravitate towards a dry lager like Singha or Cobra or even Asahi.