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Turkish zucchini and haloumi bake
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
Effortless Turkish-inspired bake with haloumi and zucchini. Ready in under 20 minutes, bake until golden and caramelized.
Ingredients:
  • 1 large red onion
  • 82.50 ml fresh dill sprigs, plus extra, to serve
  • 82.50 ml fresh mint leaves, plus extra, to serve
  • 36.40 gm Classic Flavour Extra Virgin Olive Oil
  • 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
  • 4.00 gm baking powder
  • 20.00 ml pine nuts
  • 1 tsp sumac
  • 3.00 gm sesame seeds
  • 3/4 tsp dried mint leaves
  • Toasted Turkish bread, to serve (optional)
  • Greek yoghurt, to serve (optional)
Instructions:
  • Preheat your oven to 190C/170C fan forced. Prepare an 18.5cm square cake pan by greasing and lining the base and sides.
  • Thinly slice one-third of the onion into rings and reserve. Finely chop the rest of the onion. Set aside 1 tablespoon of dill sprigs and mint leaves. Chop the remaining dill and mint.
  • In a frying pan over gentle heat, warm 1 tablespoon of oil. Sauté chopped onion, garlic, and lemon zest, stirring until soft, for about 3 minutes. Transfer this aromatic mixture to a spacious bowl and mix in zucchini, haloumi, and fresh herbs.
  • In a bowl, whisk together eggs and the rest of the oil. Sift in flour and baking powder, then whisk until smooth and well combined. Season the mixture and add it to the zucchini mixture. Stir until fully incorporated. Transfer the batter into the prepared pan and sprinkle the top with reserved onion rings, dill, and mint.
  • Mix pine nuts, sumac, sesame seeds, and dried mint in a bowl. Sprinkle the mixture over the cake. Bake for 40-42 minutes until set. Let it rest in the pan for 10 minutes. Serve with lemon wedges, extra dill and mint, Turkish bread, and yogurt if desired.

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