Serves 6, veganMorocco meets Lebanon in this crispy, sweet and spicy starter. The Moroccan style tagine is slow cooked in the oven with apricots, vegetables and saffron, cooled and then wrapped in filo pastry.
The aubergines for the pate are lightly smoked (optional) and made to a Lebanese recipe with garlic and tahini.
The harissa is a recipe of my own invention and is a little milder than the Tunisian dish.
Contains 4 recipesTomato sauce
Artichoke, butterbean and vegetable tagine