CRUNCHY TAHINI ROLLS – TAHİNLİ ÇITIR KURABİYE
June 1, 2024
Apple Upside Down Cake – Elmalı Pasta
June 15, 2024
Lentils, red and green are used in soups, salads, appetizers, and main dishes in Turkish cuisine, especially in Southeastern Turkey. Mixing them with spices, herbs, and other vegetables enhances the flavor of this legume. Lentils are rich in fiber, protein, B vitamins, magnesium, zinc and potassium. Since they are rich in protein and iron, they have a special place in vegetarian and vegan diets. This recipe, inspired by my friend Açelya’s recipe, uses red lentils instead of flour, thus making it an excellent gluten free, protein rich option for bread. Enjoy!
Ingredients:
- 1 cup red lentils, soaked overnight
- 4 eggs
- 1 cup yogurt
- 1/2 cup olive oil
- 2 tablespoons baking powder
- 1 teaspoon baking soda
- Salt to taste
- 1 cup feta cheese, crumbled
- 1/2 cup fresh dill, finely chopped
- 2 tablespoons nigella seeds, divided
Directions:
- Rinse and soak lentils in water overnight.
- Preheat the oven to 350 degrees Fahrenheit.
- In a blender mix eggs, olive oil, yogurt, lentils, salt baking powder and baking soda until it is a smooth liquid. Taste it and adjust salt if necessary.
- Transfer the mixture to a large bowl. Add cheese, dill and 1 ½ tablespoons of nigella seeds to the lentil mixture. Stir with a spoon until all is evenly distributed.
- Pour the mixture into the baking dish lined with parchment paper or brushed with oil.
- Sprinkle the remaining nigella seeds on the mixture.
- Bake until the top is golden brown and a toothpick inserted comes out clean.
- Serve warm
Notes:
- Taste the cheese for salt content before you add salt to the bread mixture. Some versions of feta cheese can be very salty.
- You can use a 9 inch oven safe dish or a bread loaf pan as well as cupcake pans with cupcake liners.
- Other cheese mixtures can be substituted for feta cheese.
- For the vegan version you can add vegan cheese or chopped nuts.
AFIYET OLSUN!
BON APPETIT!
