bae

Turkish Yogurt Herb Pie

Food

Ingredients

15-25 grape leaves (fresh or jarred)

4 shallots, finely chopped (~180g)

3 tbsp olive oil, divided

1 ½ tbsp unsalted butter, melted

1 cup (~227g) fat-free plain Greek yogurt

2 ½ tbsp (~19g) pine nuts, lightly toasted

1/2 tbsp fresh tarragon, finely chopped

2 tbsp fresh parsley, finely chopped

3 tbsp fresh dill, finely chopped

1/4 cup fresh mint, finely chopped

1 lemon, zested

1 tbsp lemon juice

salt & pepper, to taste

1/2 cup (80g) rice flour

3 tbsp breadcrumbs or panko

Directions

Preheat oven to 375°F (190°C).

Place the grape leaves in a shallow bowl, cover with boiling water and let sit for 10 min. Remove leaves from the water and dry well with a tea towel. Trim off and discard any bits of hard stalk at leaf base.

Heat 1 tbsp of the oil in a small skillet and sauté the shallots about 8 min, or until light brown. Leave to cool down.

Take a round and shallow ovenproof dish (like a pie dish) that is roughly 8 in. diameter, and cover its bottom and sides with grape leaves, slightly overlapping them and allowing them to hang over the rim of the dish.

Mix the melted butter with the remaining 2 tbsp olive oil; use about 2/3 of this mixture to generously brush the leaves lining the dish.

In a large bowl, mix together the shallots, yogurt, pine nuts, herbs, lemon zest, lemon juice, salt & pepper. Then, add the rice flour and mix well until you get a homogeneous paste. Spread this evenly in the baking dish.

Fold the overhanging grape leaves back over the top of the filling, then cover filling completely with remaining grape leaves. Brush the top with the rest of the butter & oil mix, then scatter the breadcrumbs over the top.

Bake 40 min, or until leaves crisp up and breadcrumbs turn golden brown. Let rest 10 min before serving.

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