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Dolorit stuffed with chickpeas by Olga Tuchsher
If you are looking for a vegan and gluten-free dish for the holiday table, you simply must try this recipe by Olga Tuchsher, which combines a variety of vegetables and flavors and will give you a particularly refreshing option.
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Food in conjunction with Pavilion Wines
Thursday, 23 September 2021, 10:00 Updated: 10:03
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What do we want from our holiday table?
Let it be the most delicious, special, high quality and of course - the freshest there is, exactly what can be found in Pavilion Wines and Market Pavilion.
So to make sure you have an unforgettable holiday meal this year, we asked the chefs to give their holiday recipes.
Appetite and Happy New Year!
To purchase groceries at the online pavilion >>
Dolorit is stuffed all good
Recipe By: Olga Tuchsher
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★
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20 minutes of work
80 minutes total
Easy to prepare
2 units
4 diners
Israeli
vegan
fur
Extras
vegetables
kosher
Dolorit stuffed with chickpeas, roasted cherry tomatoes and almonds (vegan and gluten-free) (Photo: Alon Mesika)
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Ingredients
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1 medium dollar, halved
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 tablespoon maple
Salt
Ground black pepper
For the stuffing:
15 colorful and small cherry tomatoes, cut in half
Olive oil
Coarse salt
black pepper
5 Thyme branches
1 can of filtered canned chickpeas
1 chopped coriander
½ Finely chopped chili pepper
A handful of toasted sliced almonds
½ A teaspoon of cumin
½ Lemon juice
To serve:
Chopped green onion
Tehina
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Preparation
How do you make a dolorita stuffed with any good?
1 Preheat the oven to 180 degrees and line a pan with baking paper.
2
Prepare the dolorita:
Using a spoon, drain the central part of the dolorita from seeds.
3 In a small saucepan, mix the olive oil, balsamic vinegar and maple, and brush the inside of the dolorita with the mixture.
Sprinkle over coarse salt and ground black pepper.
4
Prepare the filling:
Place cherry tomatoes in a bowl, pour a little olive oil, sprinkle with salt and pepper and mix.
5 Place the halves of the dolorita with the cut side up on one side of the pan and the tomatoes on the other side and roast for about 25 minutes.
6 Remove the pan from the oven, transfer the cherry tomatoes to a bowl, and return the pan with the dolorita back to the oven for another 20 minutes, or until it softens and begins to char.
Remove and cool.
7 Peel the chickpeas a little and add to the bowl with the roasted cherry tomatoes.
8 Expand the inner space of the dolorita with a spoon, chop its "meat" and add to the bowl with the tomatoes and chickpeas.
9 Add coriander, chili and toasted almonds to a bowl and season with salt, pepper, cumin, lemon juice and olive oil and mix well.
Taste and adjust the seasoning.
10 Fill the halves of the dolorita with the mixture, sprinkle with green onions and serve with tehini.
To purchase groceries at the online pavilion >>
More recipes for pavilion wines
Roast meat of Tomer Thomas
Chickens with lemon and honey by Rotem Liberzon
Fillet to shine in tomato butter by Rotem Liberzon
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