Lebanese pie with cauliflower and eggplant

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Recipe by Damaris Beems Course: Apetizer, SnackCuisine: Arabic




Cooking time


Rijzen van het deeg


Total time



It’s always a bit difficult when it comes to pies. As long as the dough is good. Exactly soft enough. Just crunchy enough. Evenly. And the filling also matches the amount of dough. In that regard, these pies simply score a 10. In every way really. Just super successful as a dish. Or it can also be served as a snack.


  • For the dough
  • 170 gram flour

  • 75 ml warm water

  • 1 table spoon dry yeast

  • snif salt and sugar

  • 1 table spoon olive oil

  • 1 table spoon sunflower oil

  • 1 table spoon turmeric

  • The topping
  • 400 gram cauliflower florets

  • 1 eggplant

  • 3 spring onions

  • 1 clove garlic

  • 1 tea spoon cayenne pepper

  • 2 tea spoon baharat

  • 1 tea spoon turmeric

  • 1 lemon

  • 2 table spoons tahina

  • salt and pepper

  • olive oil


  • Of course you start on time with making the dough. Mix all ingredients, except the oil, together. Knead well until it is mixed together. Then add the oil and mix everything really well. Grease a bowl with sunflower oil, place the dough ball in it, cover and let it rest for an hour in a warm place.
  • Finely chop the spring onions, do the same with the garlic. Lightly brown them in a pan. Add the cauliflower florets. Cut the eggplant into small cubes and add as well. Fry it all on quite high heat, it should not burn, but it should bake. The moisture from the cauliflower and the aubergine must be fried out. Then add the spices. Put out the fire. Squeeze the lemon and add the juice to the cauliflower. Also add the tahina and mix it well with the vegetables. Season with salt and pepper.
  • Roll out the dough into a sausage and cut 6 balls out of it. Roll these between your hands and let them rest for another 30 minutes, covered, in a warm place. Preheat the oven to 200 degrees.
  • Then press a flat circle of each ball with your fingers, forming a raised edge on the outside. Press it apart well into a circle with a diameter of about 10 centimeters. Fill each circle with about two tablespoons of your filling. It should be a little higher than the dough. Place the patties in the oven for about 20 minutes. And then just enjoy.

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