On the occasion of the beginning of the fasts, we present you an original recipe that will renew your interest in the popular legume.
Ingredients
For the dough
- 630 gr. flour for all uses + a little more for the desktop
- 1 sachet of dry yeast
- 1 sharp cut. sweet salt lukewarm water as long as it takes
For stuffing
- 200 gr. lentils thick, rinsed
- 2 medium potatoes, preferably organic, cut into medium pieces
- 2 bay leaves
- 3 whole cloves of garlic, peeled
- 1 small onion, grated
- 200 gr. feta soft, crushed, or cottage cheese
- 1/2 bunch parsley (the leaves), finely chopped
- 1 teaspoon sweet dry mint, grated
- 40 ml of olive oil
- salt, freshly ground pepper
- 1 egg yolk (preferably organic), diluted in 1 tsp. soup water
- a little black sesame (black sesame - we find it in spices) or plain sesame, for sprinkling
Servings 6 - 8
Preparation 1 hour
Baking 20΄- 25΄
Procedure
For the dough:
- In a large bowl or bowl, sift the all-purpose flour and add the dry yeast and salt.
- Stir and make a puddle in the center.
- Gradually pour lukewarm water there, stirring with your hand, until you prepare a soft mixture.
- Transfer it to a lightly floured surface and knead it with your fists for 2-3 minutes, until you prepare a smooth and elastic dough.
- Transfer to a bowl, cover with a clean towel and let rest for 5 minutes.
For stuffing
- Put the lentils, the chopped potatoes, the bay leaves and the garlic in a saucepan and add water that will cover all the ingredients well, by 3-4 fingers.
- Heat the mixture until it boils, lower the heat and cook for 15 - 20 minutes, until the lentils start to soften and the potatoes are ready.
- Drain the mixture and discard the bay leaves.
- Transfer the potatoes and garlic to a plate and melt them all with a fork.
- Transfer the drained lentils to a bowl and add the melted potatoes and garlic, the onion, the feta (or cottage cheese), the parsley, the mint, the olive oil, the salt and the pepper.
- Mix very well.
For the pie
- Lightly grease a rectangular pan with dimensions of about 12 × 25 cm. Divide the dough into two equal parts.
- Open one part with the rolling pin in a sheet about 1½ cm thick.
- Lay the sheet on the baking tray, pressing carefully with your hands to cover the walls and the bottom.
- Pour the filling mixture on top and flatten the surface.
- Open the second piece of dough in the same way and cover the filling.
- Turn the edges of the sheets inwards and press them against the walls of the pan.
- Preheat the oven to 180 ° C.
- Cut the pie into small pieces (diamonds), spread the surface with the yolk mixture and sprinkle with black pepper or plain sesame seeds.
- Bake the pie for 20-25 minutes, on the middle shelf of the oven, until golden brown.
Recipe: Niki Chrysanthidou
“Gourmet”