Like all other pies this does not have a crust. But it does have a base which is why I am naming it a vegetable Turk pie. I have used some delightful spices which lends a gorgeous aroma to the dish. The cooking experience is rather mood elevating. So, that famous saying that I often cook with wine, I sometimes use it is rather apt for the making process of this dish. Pour yourself a glass and plough on. Having said that, I have used some white wine in the recipe too.
My food word for this recipe would be aromatic.
When you go out shopping look for;
Salt & pepper
For a spice mix
The recipe would be;
Like most pies, this too has a base, but the base is made with potatoes. For a serving of around four, take three large potatoes, wash them well and make slices keeping the skin on. Brush the slices with two tbsp olive oil, salt and pepper exactly in that order. Line them up on a baking try and bake for eight mins. Then set them aside.
Next grind the spice mix in a small grinder to make a powder. Quantities are as below;
One tsp dry ginger, five peppercorns, a pinch of nutmeg, a pinch of mace, seeds of one large cardamom, one inch stick of cinnamon, four cloves, half tsp turmeric powder, three fourth tsp coriander powder and salt to taste.
In a warm wok pour four tbsp of warm olive oil, toss in two small chopped onions, four chopped pods of garlic and chopped half inch of ginger. Cook till light golden brown. Now add three cups of chopped carrot, peppers, beans and cauliflower. Allow the vegetable to become soft but keep the crunchiness. Now add the spice powder mix. A romantic fragrance will waft through your kitchen. In about four mins, add half a cup of white wine and a handful of prunes. Now add a bunch of chopped washed spinach and cook for two mins. Lastly throw in a handful of chopped walnuts. Taste for salt. Remove from heat.
This is your filling. Layer your base dish with the grilled potatoes. Next fill up with the vegetable filler.
By now your oven should be pre-heated. Bake at three hundred degrees C for fifteen mins. Serve hot after sprinkling some pomegranate.
Enjoy this aromatic brilliance!