Pie with fermented chickpea block - Chiko. Sliced into pieces, it is reminiscent of Yugoslavian pride - good old burek, which is a dish that is suitable anywhere, anytime. This time, however, the homemade cottage cheese is replaced by a delicious chickpea block - Chiko. You can prepare it for lunch or dinner for various gatherings. It will also be great as a cold dish at parties or picnics.
CREAM FILLING
Garlic
Nutmeg
Salt
Pepper
Olive oil
2 soya yoghurt
Lemon
In a food processor, combine the Chiko fermented chickpea block, 3 cloves garlic, 2 soya yoghurt, juice of ½ lemon, salt, pepper, nutmeg and olive oil. The result should be a creamy liquid mass.
METHOD
Preheat the oven to 180 C. Grease a baking tray with olive oil. Place 2 tiers of the puff pastry on the bottom of the baking tray. Pour some of the cream mixture over the top and spread it neatly over the entire surface of the pastry with a spoon. Then alternate layers of dough, one at a time, and spread the mixture over the top until you reach the last two layers of dough, which you place back together on top of the baking tray, rim the dough nicely, spread the last of the mixture over the top and pierce the pie with a knife or fork all the way through to the bottom to prevent it from puffing up during baking.
Bake for about 30 min until the top layer is nicely golden brown.
Bon appetit!
Martin
P.S.
The recipes are deliberately written without grammage, so that you will begin to develop your own flavor character and enjoy a forgotten sense, intuition. You can always write to us if you need any hint or direction. Thank you for your understanding. No offense.
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