B'stilla

2 cups saffron rice

Stir together

1/4 cup melted butter

1 tsp ground cinnamon

1/2 tsp salt

1/4 tsp ground black pepper

2 Tbsp butter

Slowly fry ingredients in the butter until onions turn clear

2 cups sliced onions

1/2 cup sliced pitted olives

1/2 cup chopped almonds

2 tbsp copped fresh coriander

1 lb tofu

Squeeze the tofu in sheer nylon material or cheesecloth or equivalent to remove as much water as possible, then knead together with spices

1 clove garlic finely minced

1 tsp ground cumen

1/2 tsp groupnd oregano

1/4 tsp cayenne

1/4 tsp salt

4 to 5 sheets of phyllo pastry

Form in a flat rosette on a pastry sheet; brushing each sheet with oil or butter and sprinkling it with ground almonds before laying out the next sheet, rotated about 20 degrees from the previous sheet. Cover the edges with damp clean towels.

Melted butter or oil

Ground almonds

4 to 5 sheets of phyllo pastry

Form a second rosette on top of the first.

Melted butter or oil

Ground almonds

Spread with the rice mixture. Fold up the layers of the second rosette one at a time, forming a neat flat round pad.

4 to 5 sheets of phyllo pastry

Form a third rosette on top of the wrapped pad of rice.

Melted butter or oil

Ground almonds

Spread with the fried onion mixture. Fold up the layers of the third rosette one at a time, forming a second neat flat round pad.

4 to 5 sheets of phyllo pastry

Form a fourth rosette on top of the wrapped pad of rice.

Melted butter or oil

Ground almonds

Spread with the tofu mixture. Fold up the layers of the fourth rosette one at a time, forming a thirdneat flat round pad. Fold up the bottom rosette, one at a time, creating a domed pastry. Brush the top with butter or oil and sprinkle with ground cinnamon and sliced almonds. Bake 45 minutes until golden brown.