* Exported from MasterCook *
Grape Leaf Herb and Yogurt Pie - Turkish
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : LowerCarbs Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
20 grape leaves -- to 25, fresh or from a jar
4 shallots -- finely chopped
4 tablespoons olive oil
1 1/2 tablespoons unsalted butter
1 cup Greek yogurt -- plus extra to serve
2 1/2 tablespoons pine nuts -- lightly toasted
1/2 tablespoon finely chopped tarragon
2 tablespoons finely chopped fresh flat-leaf parsley
3 tablespoons finely chopped fresh dill
4 tablespoons finely chopped fresh mint
grated zest of 1 lemon
1 tablespoon freshly squeezed lemon juice
salt and pepper
1/2 cup rice flour
3 tablespoons dried breadcrumbs -- preferably panko
Preheat the oven to 375F. Place the grape leaves in a shallow bowl, cover with boiling water and leave for 10 minutes. Then remove the leaves from the water and dry them well with a tea towel. Use scissors to trim off and discard the bit of hard stalk at the base of the leaf.
Saute the shallots in 1 tablespoon of the oil for about 8 minutes, or until light brown. Leave to cool down.
Take a round and shallow ovenproof dish that is roughly 8-inches in diameter, and cover its bottom and sides with grape leaves, slightly overlapping them and allowing the leaves to hang over the rim of the dish. Mix the melted butter with 2 tablespoons of olive oil; use about two-thirds of this to generously brush the leaves lining the dish.
Mix together in a bowl the shallots, yogurt, pine nuts, chopped herbs and lemon zest and juice, and season with salt and pepper to taste. Then add the rice flour and mix well until you get a homogenous paste. Spread this paste evenly in the baking dish.
Fold the overhanging grape leaves back over the top of the filling so they cover the edges, they cover the filling completely with the remaining grape leaves. Brush with the rest of the butter and oil mix. Finally, scatter the breadcrumbs over the top and drizzle over the remaining 1 tablespoon olive oil.
Bake for 40 minutes, or until the leaves crisp up and the breadcrumbs turn golden brown. Remove the oil from the oven and leave to rest for at least 10 minutes. Cut into wedges and serve warmish or at room temperature, with a dollop of fresh yogurt.
Serves 4 (1 eight-inch pie)
AuthorNote: Whenever I walk into a bookshop I find myself in the cookery section within seconds; it's an urge I can't control. On a recent visit to a secondhand bookshop in Hay-on-Wye, the capital of bookshops, I came across a real treasure, "Classic Turkish Cookery" by Ghillie Basan, published in 1995. This book offers a fantastic introduction to one of the world's most accomplished cuisine and it is packed full of recipe you just know you must try. It is there that I came across this unusual savory cake originating from the Turkish part of Cyprus. It make a substantial snack or a light starter. Serve with fried eggplant with tahini.
Cuisine:
"Turkish"
Source:
"Plenty: Vibrant Vegetables Recipes from London's Ottolenghi by Yotam Ottolenghi, 2011."
S(Formatted by Chupa Babi):
"Aug 2011"
Yield:
"8 inch pie"
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Per Serving (excluding unknown items): 342 Calories; 21g Fat (56.9% calories from fat); 10g Protein; 26g Carbohydrate; 1g Dietary Fiber; 12mg Cholesterol; 541mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 4 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 20062 802 0 0 0 0
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