Dizzy’s been adventurous this week and made her very first m’haancha. It actually turned out pretty well! And it’s completely vegetarian and vegan friendly. 🙂
This recipe is a little more complicated than our usual ones, so Dizzy thought it would be best to provide photos of her doing some of the cooking steps to help. 🙂
- 1/2 butternut squash
- 1 sweet potato
- 70g pearl burley or buckwheat
- 2 red onions
- 3 cloves of garlic
- 1 red pepper
- 60g fresh coriander
- 1 teaspoon of fennel seeds
- 1 teaspoon of cumin seeds
- 1 teaspoon of dried chilli flakes
- 100g mixed dates and dried apricots
- 1 lemon
- Olive oil
- 10 sheets of filo pastry
How to make:
- Pre-heat the oven to 180 degrees.
- Pop the pearly barley in a saucepan with three times the amount of water. Cook for 40 minutes until the barley is soft and the water has been absorbed. Drain any excess water if there is any, and then leave the pearl barley to stand.
3. Wash the squash and carefully cut it up into little cubes. You don’t need the middle part with the seeds. 🙂
4. Peel the onions and garlic. Then chop the onions and peppers, also into little cubes. Finely chop the garlic with the coriander stalks.
5. Pop the squash, onion, garlic, peppers and coriander stalks into a medium-low heat pan. Also put in 2 tablespoons of oil, chilli flakes, fennel seeds and cumin seeds.
6. Leave these to cook in the pan for 25-30 minutes. Stir occasionally throughout. Make sure it is all soft after this amount of time, if not, just leave in for a few more minutes. 🙂
Dizzy took the stirring very seriously. 🙂
7. Remove the stones from the dates and chop them up with the apricots and coriander leaves. Mix these in with the pearl barley and squeeze in half a lemon. Then pour this into your pan with the squash and mix together.
8. Place two damp tea towels side-by-side, so they make a long rectangle. Lay out 3 of the filo sheets side-by-side, and overlap each one by 3 cm’s.
9. Lightly brush olive oil between the overlaps and over the sheets. Then place 3 sheets directly on top of the ones you already have. Brush these overlaps and sheets with oil aswell, and then repeat once more with 3 more sheets.
10. Then use a spoon to create a line along the edge of the filo pastry nearest to you with your filling. Brush the opposite edge with oil.
11. You probably will be a Dizzy for this part to help! 🙂 Or a Dizzy replacement will also do. 🙂 Use the tea towels to help you roll the mixture up and away from you.
12. You should then be left with a long roll with your mixture in the middle. Then roll this into a large wheel. If you have any gaps appear (which is a very likely possibility!) use the left over filo sheet to patch these up with. 🙂
Dizzy was very pleased with herself for her rolling. 🙂
13. Very carefully slide this onto a greased baking tray, brush with oil, and pop into the oven for 45 minutes.
14. Take out of the oven….
…and enjoy. 🙂
We hope you like this as much as me and Dizzy did. 🙂 Dizzy’s portion is nearly as big as she is! xx