If you're making it, be sure to cook up more of the onion mixture than you will need. We mixed up the extra onion mixture with baked kabocha squash, and used it for filling in pasties:
I made up some pie dough, divided it up into twelve or fifteen balls, and rolled them out pretty thin, filled them with this filling and sealed them up. Then cut little holes in their tops, and baked them a little less than an hour at 425F--pretty standard pastie baking. The combination of the squash and the Berber onion filling was fantastic!
I forgot to get photos of the pasties. We were too distracted by the deliciousness.
We'll be making all these dishes again, though!
