A recipe from Ivana, who is volunteering in Kora
INGREDIENTS
For the dough:
- 480 gr flour
- 200 ml olive oil
- 200 ml water
- pinch of salt
- a bit of thyme
- and cumin seeds to perfume the dough
For the cream and spiral:
- 25 carrots
- 3 garlic cloves
- Vegetable cream or milk (something without a strong taste, like rise milk) (around 4 spoons)
- Roasted hazelnuts (or other nuts and seeds of your preference)
- A spoon of mustard
STEPS
For the dough:
- Combine all the dough ingredients well.
- Set aside while preparing the other components.
For the carrot cream:
- Peel and chop 10-12 carrots and boil them with garlic cloves and a pinch of salt until soft.
- Drain the cooked carrots and transfer them to a bowl. Add olive oil, salt, cumin, and thyme, then blend until smooth. If needed, add vegetable milk or cream to achieve a smooth consistency, resembling puree. Avoid adding too much liquid to prevent the dough from becoming soggy.
For the spiral:
- Peel and slice 10-15 carrots lengthwise into thin strips using a peeler.
- Blanch the carrot slices in boiling water for about 5 minutes until they become soft and flexible.
Building the spiral:
- Spread the dough mixture evenly on an oven tray, forming a thin layer on the bottom and along the walls. Optionally, pre-bake the dough slightly until it becomes slightly crispy.
- Spread a thin layer of mustard over the dough.
- Evenly spread the carrot cream on top of the mustard layer, adding a generous amount (about 2 cm thick). Optionally, sprinkle roasted hazelnuts on top.
- Create a spiral/flower pattern with the blanched carrot slices, starting from the outer edge and working towards the center. Gently press the carrot slices down to allow the cream to fill the gaps.
- Bake in the oven at 160°C for approximately 30 minutes (adjust baking time according to oven strength).
- Finish by decorating with thyme and chopped hazelnuts before serving.
