Cooking time

• Cut all vegetables into even sized cubes of about half a centimeter. Heat the olive oil in a heavy-bottomed pan and fry all the vegetables until soft and brown on all sides. Squeeze the black olives in half and add them. Let it all simmer for a while. Then add the harissa and curry powder. Stir well. Then add the vermicelli, lemon juice and soy sauce. Boil 500 ml of water in the kettle and dissolve the stock cubes in it. Let the filo dough thaw.
• Now add the water to the pan a little at a time. Pay close attention to whether the vermicelli is still absorbing it or not. You may not need to add all 500 ml. Simmer for 5 minutes with the lid on the pan and then taste to see if the vermicelli has softened. Your mixture should be wet but not too wet. And certainly not too dry, Add the finely chopped coriander and stir through. Bring it to taste with salt and pepper.
• Preheat the oven at 200 degrees. Now line a baking pan with the filo dough. Spoon in your filling and fold the filo over the top. If necessary, place other sheets on top if it is not completely closed. Lubricate with sunflower oil.
• Bake your pastilla in the oven for 25 minutes.