Recipe courtesy of Julie, Italy Quits Sugar & www.ItalyQuitSugar.com
| Servings |
servings
|
Ingredients
- 7 oz spelt flour (200g)
- 1/2 cup water
- 9 oz red lentils
- soy sauce
- 1 1/2 oz parsley diced
- Pistachios toasted, roughly chopped
- extra virgin olive oil
- rice flour to dust
- sesame seeds for garnish
Ingredients
|
|
Instructions
- Combine spelt flour and water in a bowl and then work with your hand until forming a sticky dough. Divide the dough in 10 small balls and roll them in transparent film. Let them rest for 2 hours;
- meanwhile let’s prepare the börek filling. In a non stick pan stir-fry the lentils with some olive oil and some soy sauce. Then add water to cover completely. Let the water evaporate and taste to see if well cooked. Otherwise add more water. Once cooked and completely dry, add the parsley and pistachios . Let cool;
- Dust a surface and a rolling pin with rice flour, then bring one of the mini dough, press it into a square and roll it as thin as possible. Keep dusting if it sticks to the surface or to the rolling pin. Use your hand to spread the sheet of pastry and don’t be afraid if some small holes appeared. Press with your finger to close them;
- Grease the pastry sheet with some olive oil, then fold the long edges for 5 mm and the one of the short one as well. Put along one of the long edges some lentils and then roll it up to form a long snake;
- Cover a round tin with baking paper. Curl around the snake and put in the middle;
- Repeat the process with the remaining dough remembering to dust well both the surface and the rolling pin before beginning. Form a second snake and curl it around the first one;
- Once finished you will have a sort of pie made of each snakes curled around each other
- Grease the pie with some olive oil and sprinkle with sesame seeds and chopped pistachios;
- bake in the preheat oven at 350F (180C) for 30 minutes or until golden brown.
Share this Recipe