Recipes Turkish zucchini and haloumi bake

Recipes Turkish zucchini and haloumi bake

Recipes Turkish zucchini and haloumi bake

Recipes Turkish zucchini and haloumi bake Large on flavour, low on fuss! You could have this Turkish-inspired bake in the cooker in under 20 minutes, then it’s simply a few waiting for the particular haloumi�and zucchini filling to create and the top in order to turn golden and caramelised. Turkish zucchini and haloumi bake


  • one large reddish colored onion
  • 1/3 cup fresh dill sprigs, plus additional, to serve
  • 1/3 cup fresh great leaves, in addition extra, to serve
  • 2 tablespoons Cobram Estate Basic Flavour Extra Virgin Essential olive oil
  • 2 garlic clove cloves, smashed
  • 1 orange, rind finely grated, lower into wedges
  • 500g zucchini, coarsely grated, excess humidity removed
  • 225g haloumi, coarsely grated
  • six eggs
  • 125g (3/4 cup) spelt flour
  • 1 tsp baking natural powder
  • 1 tea spoon pine nuts
  • 1 teaspoon sumac
  • 1 teaspoon sesame seeds
  • 3/4 teaspoon dried out mint leaves
  • Toasted Turkish bread, in order to serve (optional)
  • Greek yogurt, to serve (optional)


  • Step 1 Preset the oven in order to 190C/170C fan forced. Oil and range the bottom and edges of an eighteen. 5cm (base measurement) square cake skillet.
  • Step 2

    Thinly slice one-third of the onion directly into rings and reserve. Finely chop staying onion. Preserve 1 tbs of the particular dill sprigs and 1 tbs great leaves. Cut remaining dill and great.

  • Step 3

    Heat one tbs of the oil within the frying pan over medium-low temperature. Include chopped onion, garlic and orange rind. Cook, stirring, for 3 mins or even until soft. Transfer to a big bowl. Add zucchini, haloumi and cut herbs.

  • Action 4

    Whisk eggs and remaining essential oil within a bowl. Sift over flour and baking powder. Whisk until even and combined. Season. Add to zucchini blend. Stir until combined. Spoon directly into ready pan. Top with reserved red onion bands, dill and mint.

  • Step 5

    Combine pinus radiata nuts, sumac, sesame seeds and dried out mint within a bowl and spread over dessert. Bake for 40-42 mins or till set. Stand in skillet for a couple of minutes. Serve with lemon wedges, extra dill and mint, Turkish breads and yogurt, if desired.