Vegetable Strudel
Ingredients
- Ingredients
- 150 grams chickpeas (canned)
- 1 garlic clove
- 1 Tbsp Tahini (from a jar)
- 5 Tbsps olive oil
- 1 tsp lemon juice
- salt
- freshly ground peppers
- 1 Fennel bulb
- 1 Red Bell pepper
- 1 small onion
- 60 grams black Olives (pitted)
- 150 grams Cherry tomatoes (Red and yellow)
- 2 Tbsps freshly chopped Basil
- 150 grams Filo dough
- 1 Tbsp Sesame seeds (black and white)
Preparation steps
Combine chickpeas with peeled garlic, tahini, 1 tablespoon of oil, 1 teaspoon of lemon juice and season with salt and pepper. Puree to a fine paste and season to taste.
Rinse and dice fennel. Rinse and halve bell peppers, remove seeds and ribs and chop. Peel onion and chop. Heat 2 tablespoons of oil in a pan and saute prepared vegetables for about 5 minutes. Drain olives and cut into rings. Rinse and peel tomatoes. Add olives, tomatoes and basil to other vegetables and season with lemon juice, salt and pepper.
Arrange 4-5 phyllo dough sheets on a greased baking sheet, brushing each with oil. Spread chickpeas mixture in the middle, leaving about 2-3 cm (approximately 1 inch) margin on all sides. Spread vegetables on cream and fold into rectangular strudel. Turn strudel over so that seam in underneath and brush with oil. Sprinkle with sesame seeds and bake in preheated oven at 180°C (approximately 350°F) for about 30 minutes or until golden brown.
Remove from the oven and serve hot for best results.
