Carrot Strudel

Cut figs into small pieces and cover in warm water to soak. 

Wash the carrots, peel and quarter them lengthwise. Peel the onions and cut into thin strips.

Wash chile pepper.  Split in half, remove the seeds, wash and finely chop. Halve and juice oranges to make 150 ml (approximately 5 oz) of juice.

Heat 2 tablespoons of olive oil in a pan, sauté onions until are translucent.  Add allspice, cinnamon, coriander seeds and chili and sauté for an additional minute.

Add carrots and orange juice, sauté for 1 minute.

Drain the figs and add the saffron. Cover and cook for 12-15 minutes over medium heat. Season with salt and pepper. Pour away excess liquid and remove from pot, allow mixture to cool completely.

Lay a sheet of strudel or phyllo dough on a towel and sprinkle with flour, brush with 1 tablespoon oil.

Apply remaining oil to pastry sheet, sprinkle the breadcrumbs on the lower third.

Lay cooled carrots lengthwise over the crumbs.

Fold in the widest edges.  Use towel to fold, roll and seal the strudel.

Place strudel on non-stick parchment paper, use brush to coat with milk.