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Ingredient
Hotchpotch Pie with Dzja-dzjək
Introduce
Chef :
LauraHotchpotch Pie with Dzja-dzjək
Hotchpotch (Hodge-podge) dates back to the 14th century and derives from the French verb hocher meaning to shake and pot, which means the same in English. It was anything and everything thrown together and cooked.
Ingredient
Food ration :
4 servingsCooking time :
40 minutes
100 g
cooked chickpeas
100 g
cooked potato, cubed
2 sheets
filo pastry
2 tbsps
oil
100 g
coriander
20 g
mint leaves
1 tsp
lemon juice
125 g
Greek or Turkish yoghurt
125 g
lor peyniri or ricotta
1 tsp
dried mint
1 tbsp
extra virgin olive oil
Cooking instructions
* Step 1
Heat the oven to 190 degrees C.
* Step 2
Cut each sheet of filo into 4 pieces. Place one sheet in a small ovenproof tin overlapping the top edge and brush with a little oil. Place the remaining pieces one at a time, overlapping and brushing each with the oil.
* Step 3
Spread the chickpea mixture into the centre and wrap the overlapping sides of the filo over to cover. It doesn't matter if covered completely as the crispy bits add texture. Brush the top with oil and bake in the centre of the oven for 30-35 minutes until golden and crispy.
* Step 4
Cacık: whilst the pie is cooking, mix together in a bowl the yoghurt and cheese, then add in the garlic and mint. Gently fold through the cucumbers and season well with salt. Top with a drizzle of extra virgin olive oil and finely chopped fresh mint.
Note: if there is a photo you can click to enlarge it
Tag
cooked chickpeas
cooked potato, cubed
cooked tuna fish (optional) or any cooked fish/meat/cheese or tofu
filo pastry
oil
Coriander
pistachios or almonds
Mint leaves
lemon juice
green chillies chopped
Greek or Turkish yoghurt
lor peyniri or ricotta
garlic, crushed to a paste with a little salt
dried mint
Persian cucumbers, peeled, deseeded and finely diced
extra-virgin olive oil
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