Artichoke, Potato, Spinach, & Tofu B’stilla with Poppy Seeds & Rose Petals from V is for Vegan by Ke

Ingredients

• 1 tsp harissa
• 14 oz [400 g] canned artichoke hearts, drained and halved
• 1 Tbsp sugar
• Rose petals, to garnish
• 1 onion, sliced
• Handful of black olives, pitted
• 2 garlic cloves, sliced
• 4 large sheets of phyllo pastry
• 2 large potatoes, peeled
• Olive oil, for frying, oiling, and brushing
• 14 oz [400 g] firm tofu, drained and cut into 1-in [2.5-cm] squares
• 18 oz [500 g] fresh spinach
• 1 cinnamon stick
• Sea salt
• Powdered sugar
• ½ cup [50 g] slivered almonds
• Poppy seeds, for sprinkling
• 1 Tbsp ras el hanout spice mix
• Heaping 2 Tbsp [20 g] pine nuts
• 2 Tbsp [30 g] green raisins (available from Indian stores)
• 1 to 2 preserved lemons, cut into small pieces