Crustless Leek Pie

Malzemeler

• 1 kg leeks

• 1 onion

• 1 potato

• 1 carrot

• 5 tablespoons whole wheat flour

• 5 tablespoons strained yogurt

• 1 tablespoon pan yogurt

• 300g curd cheese

• 2 eggs

• 4 cloves garlic

• 6 tablespoons Livvy olive oil

• 1 packet baking powder

• 1 teaspoon salt

• 1 teaspoon black pepper

Tarifler

1. Slice the leeks into thin rings.

2. Grate the potato and carrot.

3. In 2 tablespoons of olive oil, sauté the garlic for about 30 seconds until fragrant, then add the finely chopped onion and sauté for another 1–2 minutes.

4. Add the leeks, grated potato, and carrot, and cook until softened.

5. Let the mixture cool. Once cooled, add the flour, baking powder, eggs, curd cheese, yogurt, and the remaining 4 tablespoons of olive oil. Mix until all ingredients are well combined.

6. Spread the mixture onto a baking tray lined with parchment paper and sprinkle with nigella seeds (optional).

7. Bake in a preheated oven at 180°C (356°F) until the top is golden brown.