For the filling:
2 tbs. olive oil
1 medium onion, finely chopped
1 clove garlic, minced
2 large carrots, grated, about 1 cup
2 tbs. finely chopped parsley or cilantro
1 tsp. ground cumin
1 tsp. kosher salt
2 19-ounce cans of lentils, drained and rinsed
2 flax eggs
3 tbs. quinoa flakes or panko crumbs
For the Bastilla Assembly:
1 box of filo dough, you will need 6 sheets
½ cup neutral tasting oil
1 tbsp. poppy seeds
Big pinch flaked sea salt
A sprinkle of dried edible rose petals for garnish, optional
Make the filling:
Sauté the onion in a little oil until soft, about 5 minutes. Add the garlic and cook for another minute. Add the carrot and cook for another 5 minutes. Add cumin, salt and lentils, cook for another 5 minutes.
Remove from the heat and let cool for 5-10 minutes.
Mix up your flax eggs – see note above.
Add flax eggs and quinoa flakes or panko to the lentil and vegetable mix. Mix well until everything is combined, and set to one side.
To Assemble the Bastilla:
Preheat the oven to 400˚F.
Unfold one of the packages of filo on your work surface. Brush the bottom and sides of the baking pan with oil.
Remove one sheet of filo from the stack and place it on your work surface with the short side close to you. Lightly oil the sheet of filo, layer a second sheet on top and oil that too.
Place about ¾ cup of filling along the bottom edge of the filo sheets. Now, roll the filled sheets away from you, like a carpet (not tightly). Lay the rolled carpet along the perimeter of the prepared pan.
Repeat with two more stacks so that you have three carpet rolls in total,
One by one, carefully move the rolls onto the prepared baking pan, arranging them in a spiral shape. Brush the top of the coiled bastilla with oil and sprinkle with poppy seeds and flaked sea salt.
Place the tray into the preheated oven and cook for 30 minutes.
Before serving, sprinkle with rose petals.