recipe of homemade Turkish zucchini and haloumi bake

Hi Everyone, I hope you’re in excellent health and happiness today. One issue that is inseparable in human lifestyle is eating. Of course, in supplement to with regards to the taste, we must furthermore attach importance to health. Eating very good and healthy foods which have been beneficial intended for the body so that the body is always in a fit state. Regarding those of you who still like to consume fast food, I advise to stop and start cooking all on your own.

Turkish zucchini and haloumi bake

You certainly know that the foodstuff you consume daily has an excellent effect on your body health plus standard of living. In fact, healthy food may come in a simple version together with form, at a low price plus easy to reach. Healthy food it isn’t just focused on expensive organic ingredients that will are common in big supermarkets.

The particular rise of popular diet styles and trends has caused a bit involving confusion on so-called healthy foods. In fact , this trend often distracts from the particular most important basic nutritional principles. In reality, all you need to know is definitely the basic principles and content associated with different different types of foodstuffs and adjust these people to the needs from the body.

Therefore healthy food is a food that you simply cook yourself, you can choose typically the ingredients that are suitable for the sake of your body. Cooking is an easy activity, everyone is able to cook, no need to have cooking courses to become an expert within cooking, just know the recipe together with try to practice it. Today jooxie is going to make something special, Turkish zucchini and haloumi bake. This is one of my favorite dishes, This time I will make this a little more unique than regular.

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Attention! ALLERGENS Contains Vegetarian , Low carb , Low kilojoule , gluten and peanuts.

Ingredients of Turkish zucchini and haloumi bake

  • 1 large red onion
  • 1/3 cup fresh dill sprigs, plus extra, to serve
  • 1/3 cup fresh mint leaves, plus extra, to serve
  • 2 tablespoons Cobram Estate Classic Flavour Extra Virgin Olive Oil
  • 2 garlic cloves, crushed
  • 1 lemon, rind finely grated, cut into wedges
  • 500g zucchini, coarsely grated, excess moisture removed
  • 225g haloumi, coarsely grated
  • 6 eggs
  • 125g (3/4 cup) spelt flour
  • 1 teaspoon baking powder
  • 1 tablespoon pine nuts
  • 1 teaspoon sumac
  • 1 teaspoon sesame seeds
  • 3/4 teaspoon dried mint leaves
  • Toasted Turkish bread, to serve (optional)
  • Greek yoghurt, to serve (optional)

Steps To Make Turkish zucchini and haloumi bake


  • Step 1
    Preheat oven to 190C/170C fan forced. Grease and line the base and sides of an 18.5cm (base measurement) square cake pan.
  • Step 2
    Thinly slice one-third of the onion into rings and reserve. Finely chop remaining onion. Reserve 1 tbs of the dill sprigs and 1 tbs mint leaves. Chop remaining dill and mint.
  • Step 3
    Heat 1 tbs of the oil in a frying pan over medium-low heat. Add chopped onion, garlic and lemon rind. Cook, stirring, for 3 minutes or until soft. Transfer to a large bowl. Add zucchini, haloumi and chopped herbs.
  • Step 4
    Whisk eggs and remaining oil in a bowl. Sift over flour and baking powder. Whisk until smooth and combined. Season. Add to zucchini mixture. Stir until combined. Spoon into prepared pan. Top with reserved onion rings, dill and mint.
  • Step 5
    Combine pine nuts, sumac, sesame seeds and dried mint in a bowl and sprinkle over cake. Bake for 40-42 minutes or until set. Stand in pan for 10 minutes. Serve with lemon wedges, extra dill and mint, Turkish bread and yoghurt, if desired.

What do you think ? It’s simple, isn’t it ? I’m sure everyone can make it home including you. Nothing is impossible if you want to try. I want to thank your time. Also, check out out other interesting recipes on this particular website, Don’t forget to bookmark this particular page inside your browser so you can access it faster later, make sure you reveal it with your loved ones, pals, and colleagues. Thanks for listening, Joyful Cooking!

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