Ingredients
Serves 6-8
3 tbsp olive oil
1 red onion, diced
3 garlic cloves, diced
1 can lentils
1 tsp turmeric powder
1 tsp cayenne pepper
1 tsp cumin
1 tbsp fresh coriander, chopped
1 can tomatoes
1 cup vegetable stock
375 g Kataifi Pastry, at room temperature
¼ cup extra virgin olive oil
1 tsp turmeric
1 pinch salt
1 pinch pepper
Method
For this Kataifi Pastry recipe, take your Kataifi Pastry out of the fridge at least 2 hours before use to bring it up to room temperature.
Preheat the oven to 180°C. In a large oven proof dish sauté onion and garlic.
Add lentil, tomatoes and spices. Reduce the heat and simmer on a low heat until some of the liquid absorbs and the filling thickens.
Now gently pull apart and loosen the strands of Kataifi Pastry. Place in a bowl, add the extra virgin olive oil, turmeric, salt and pepper. Using your hands, massage the olive oil and spices into the Kataifi until all the strands are evenly coated.
Place the lentil filling in an oven dish and lay the Kataifi Pastry evenly over the lentils to form the pie top.
Bake in your pre-heated oven for 15-20 minutes or until the Kataifi Pastry is golden brown.
Recipe by Rosie Mansfield - Good Chef Bad Chef