Loubia Phyllo Pot Pie
Loubia is one of those dishes that exudes comfort and warmth the second you smell the aromas of the dish being prepared. This zesty and saucy recipe for stewed white beans is an essential dish in many Moroccan homes, especially during the chillier months of the year.
Like many dishes specific to a culture, community, or region, Loubia is lived in different ways throughout the Middle East and North Africa. In morocco, the dish uses cannellini beans simmered in a zesty and spiced tomato sauce. However, in Iran, a similar dish named Baghali Ghatogh is made of butter beans in a garlicky and zesty sauce with buttery notes of dill.
Loubia is the perfect comfort food to be served as a meal, or as a side dish when served with crusty bread. It has the sweet and warming aromas of cinnamon, ginger, and nutmeg that balance the flavorful zesty flavors of tomato/lemon, and herbaceous notes from fresh cilantro and parsley.
Serve this dish with a squeeze of lemon (because acidity is always welcomed), some crusty sourdough bread, and a sprinkle of chili powder.
Loubia Phyllo Pot Pie
Time: 1 to 2 hours
Serves: 8 to 10 servings
INGREDIENTS
(3) 15-ounce cans cannellini beans, with liquid reserved
(1) 15-ounce can of crushed tomatoes
1 medium yellow onion, diced
6 garlic cloves, minced
1/3 cup olive oil
3 tablespoons fresh parsley, chopped
3 tablespoons fresh cilantro, chopped
1 tablespoon kosher salt (plus more to taste)
2 tablespoons tomato paste
1/2 tablespoon cumin
2 teaspoons ginger
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cayenne pepper (optional)
8-ounces maitake mushrooms, shredded
juice of 1/2 lemon
5-6 sheets of phyllo dough
4 tablespoons unsalted butter, melted
chopped tarragon, for garnish
DIRECTIONS
Preheat your oven to 350F. Begin by dicing your onion, mincing your garlic, chopping your parsley, and shredding the maitake mushrooms by pulling them apart with your hands into strands.
In a large pot, heat the olive oil over medium heat. Add the onions and garlic and sauté for 5 minutes (or until slightly softened and translucent). Add the tomato paste and spices (ginger, cinnamon, nutmeg, cumin, and cayenne pepper). Sauté the spices and tomato paste for about 30 seconds to 1 minute to allow the spices to bloom and become fragrant. Add the shredded mushrooms and stir until coated with the spice mixture, about 1 minute.
Pour in the beans with the liquid, canned tomato, chopped parsley/cilantro, and kosher salt. Bring the beans to a boil over medium heat then reduce to a simmer. Cover and simmer for 20 minutes.
Stir in the lemon juice and let cook for an additional 5 minutes. Taste the broth and adjust the seasoning by adding more salt (if needed), or any other spices like cinnamon, cumin, ginger, nutmeg, or cayenne per your personal preference.
Pour into a 9-inch pie pan. Layer 1 sheet of phyllo dough over the beans and brush with melted butter. Scrunch the additional 5 layers of phyllo dough, brushing each layer with butter at a time. Score the top of the phyllo with a sharp knife into diagonal or square shapes.
Bake on the middle rack for 20 minutes or until the crust is golden brown.
Dive in!
