Kadaifi pie with filling of palm cabbage, date and ras el hanout

Recipe by Damaris Beems
0.0 from 0 votes
Course: MainCuisine: Moroccan




Cooking time


Total time



Kadaifi pie, that’s what it looks like in the picture. Like a small battlefield, because everyone wants to eat it so greedily. The structure of the kadaifi (you know it from baklava) is special and surprising. Above all, very pleasant. And the filling is the wonderful combination of spicy, spicy, and sweet. Really everyone’s friend this pie. And that’s what you want on your table, right?


  • 1 suit kadaifi dough

  • 50 gram margarine

  • 5 table spoon flour

  • 300 gram palm cabbage

  • 3 Onions

  • 7 cloves garlic

  • 20 medjoul dates

  • 100 gram white almonds

  • 3 table spoon Ras El Hanout

  • olive oil

  • salt and pepper

Cooking time

  • Grind the kadaifi dough a little finer with the pulse knob of your food processor.
    Melt the margarine in a pan.
    Put the dough, margarine and flour together in a bowl with salt and pepper.
    Mix well.
    Let rest until you need it.
  • Finely chop the onions and garlic. Fry them very gently in the olive oil until soft and lightly browned.
    Cut the vein out of the leaf of the palm cabbage and then cut the leaf into strips.
    Pit the dates and cut them into cubes.
  • Add the palm kale to the onion mixture. Fry for a few minutes. Add the ras el hanout and the dates.
    Let it season with the lid on the pan for a while. And add salt and pepper to taste.
  • Preheat the oven at 180 degrees.
    Line a baking dish with half of the dough. Press down very well.
    Spoon the palm cabbage mixture on top and divide evenly over the dish.
    Now cover with the second half of the dough. Press this down well as well.
    Place a few pieces of margarine spread over the top of the dish.
    Seal tightly with aluminum foil (otherwise the top will harden and you don’t want that).
    Place in the oven for 20 minutes. Then remove the aluminum foil and bake for a while until the top is slightly browned.

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