Tomato, feta, almond and date baklava
Ingredients to serve 6
Friday 31 August 2012
100ml olive oil
5 Spanish onions, halved and finely sliced
2 garlic cloves, finely chopped
2 teaspoons ground cinnamon
Pinch of granulated sugar
A bunch of dill, finely chopped (or 3 teaspoons dried)
12 plum tomatoes, skinned and chopped (reserve half the juice)
5 teaspoons tomato purée
1 packet filo pastry (9 sheets)
150g melted butter
60g blanched almonds, whizzed to a crumble
100g Medjool dates, stoned and finely sliced
250g feta cheese, crumbled
6 tablespoons clear honey
Baklava is usually sweet, but I always like to think outside the box, and I find that once I do this, a whole new culinary world opens up before me. This recipe makes a wonderful-tasting dish, served hot or cold.Preheat the oven to 180°C/350°F/Gas Mark 4. Heat the olive oil in a large-bottomed pan. Gently fry the onions over a low heat, add the garlic, cinnamon and sugar and increase the heat.
Fry for about 6 minutes, until caramelised. Add the dill, tomatoes and half of their juices and the tomato purée and cook for a further 5 minutes, until reduced.
Unfold the pastry and cut in half; keep it covered with a damp cloth to prevent it from drying out. Brush a baking tray (approximately 30cm x 20cm) with melted butter, line the tin with a sheet of filo, brush with butter and repeat until you have a 3-layer thickness.
Spread half the onion mixture over the pastry, top with half the almonds, the dates and half the feta. Sandwich 3 layers of filo together, brushing each with melted butter and place on top of the onion and feta mix.
Top with the remaining onions, almonds and feta and again top with a 3-layer thickness of filo. Lightly score the top, cutting diamonds (see photograph above) or squares, brush with butter and splash with a little water.
Place on a baking tray and cook for 35–40 minutes until golden. Leave to cool a little before serving, then drizzle each portion with honey.
Taken from 'The Modern Vegetarian' by Maria Elia (Kyle Books, £14.99).
As anti-Semitic attacks rise, Grant Feller re-evaluates his identity
Kirstie Allsopp has waded into the female fertility debate again
...and it wasn't caused by an asteroid crash, as first thought
Savoury patisserie is a thing now
Gillian Anderson lays into gender disparity in Hollywood
Life & Style blogs
An app for the amorous: Could Good2Go end disputes about sexual consent - without being a passion-killer?
Windows 10 release: Microsoft bypasses 'Windows 9' with new operating system
The Fappening: After the third wave of leaked celebrity photos, why can't we stop it?
Stoptober: How I stopped smoking for good
Couples who gush about each other are the 'most annoying' Facebook users
- 1 Snoop Dogg and Jared Leto buy a stake in Reddit as A-list invests $50m
- 2 Prince held a Facebook Q&A and this is the only question he answered...
- 3 35,000 walrus gather on north-west Alaska beach 'for a rest'
- 4 Brad Pitt, on the moment he completely lost his temper with Clint Eastwood's son
- 5 A teacher speaks out: 'I'm effectively being forced out of a career that I wanted to love'
- < Previous
- Next >
iJobs Food & Drink
30,000 to 35,000 per annum: Accountancy Action: We are currently recruiting on...
28,000 to 32,000 per annum: Accountancy Action: Our client, a hospitality busi...
18,000 to 20,000 per annum: Accountancy Action: Our fantastic leisure client i...
£20 - 24k: Guru Careers: A Marketing Analyst / Marketing Executive is needed t...