I stumbled across this recipe and changed it to what you see today and I can not tell you how delicious and satisfying it is. This was a Chtistmas recipe for me but I have been making it for every gathering and everyone who had it asked for the recipe.
Hope you enjoy it as much as I did 😋
Ingredients
1 Whole Pumpkin,
3 Red Onions
2 Blob Garlic
1 Can Chickpeas,
1 Bunch Coriander,
1 Bunch Mint,
Handful of Rosemary,
1 Cup Cranberries,
100g Feta
1 Cup Cous Cous
1 Jar Grilled Pepper
Filo pastry
5 Tbsp Ras-El-Hanout
2 Tbsp Dukkah
Date Syrup to drizzle
Method
1- Place the pumpkin, the onions and garlic (skin on) in the oven and bake on 180 for 2 hours.Â
2- After the baked veggies have cooled down, take the inside of the veggies out and mash them up together with the back of the fork.
3- Add the Ras-El-Hanout, and mix well.
4- Chopp the grilled pepper, coriander, mint, and add to the mashed veggies.
5- Add the cous cous, chickpeas, cranberies and mix.Â
6- Crumble the feta and lightly mix to the mashed veggies.
7- Spread a damp and clean kitchen towel on your kitchen bench, place two filo pastry on the kitchen towelwith about 5 cm overlap. We are aiming to make a cigar shape with the filos.
8- Spread a few table spoons of the mixture along the edge of the filo closest to you and tuck in the mixture with a layer of pastry then lifting the kitchen towel, guide the pastry to roll and shape a cigar.
9- Pour a little olive oil on a 40 cm round baking dish.
10- Carefully lift the roll and place it in the baking dish in a round shape on the outer edge.
11- Repeat steps 8 and 10 placing more rolls in the dish creating a sleeping snake shape.
12- Brish the top of the pastry with olive oil and top with rosemary, Dukkah, and chickpeas.
13- Heat the oven to 180 degrees, place the baking dish in the oven without cover and bake for 45 minutes or until the top is golden.
14- Take out of the oven and drizzle with Date Syrup
15- Serve with a side of greek yoghurt, tomato chutny, and salad.
Comments (1)
This sounds absolutely delicious.
Have sent the recipe to a friend.
I hope that you are settling into Ballarat 🙂
Cheers,
Suzanne