Kadaifi pie with Lebanese eggplant and tomato filling

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Recipe by Damaris Beems Course: pie, kadaifi, eggplant, tomato, tahina, cumin seeds, cinnamonCuisine: Lebanese, Arabic
Servings

8

Preparation

30

minutes
Cooking time

40

minutes
Total time

1

hour 

10

minutes

Kadaifi is a miracle. It is normally used for baklava, for example, but I really like it in savory dishes. Crisp. Easy to use. It turns a pie into a feast. A feast for the eyes too. And of course you can make any filling you like.

Ingredients

  • 2 packages kadaifi dough

  • 2 eggplants

  • 4 tomatoes

  • 2 Onions

  • 5 cloves garlic

  • olive oil

  • 1 table spoon cinnamon

  • 1 table spoon cumin seeds

  • 1 table spoon pul biber of allepo peper

  • 1 small can tomato puree

  • salt and pepper

  • 100 ml tahina

preparation

  • First make the sauce. Fry the onions and garlic in plenty of olive oil until soft and brown. Add the eggplant cut into small cubes and fry it well. This could take a while though. Take the time for this. Then add the chopped tomatoes and the spices. Stir well. Put the lid on the pan and let it stew slowly. Finally add the tomato puree and season with salt and pepper.
  • Cover an oven dish with baking paper and put half of your kadaifi dough in it. Flatten it well with the back of a spoon. Press it really well. Spoon your sauce on the dough, spread it well. Then put the other half of the kadaifi dough on top and press it well again. Grease the top generously with olive oil and let it bake in the oven at 200 degrees for about 20 minutes.
  • Now put 300 ml of water in another pan and add the tahina. Stir well and heat gently. Put in some black pepper.
  • Serve the pie with the tahina sauce.

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