Spiced Vegetable Crisps
Ingredients
- 8 pcPhyllo dough (halved)
- 200 gCarrot (grated)
- 200 gZucchini (grated and squeezed)
- 1 pcYellow onion (minced)
- 50 mlExtra virgin olive oil
- 1 tspCumin ground
- 1 tspSweet paprika
- 1 pinchGray sea salt
- 0.5 pcMint fresh (chopped)
- 1 tspSumac
Method
Ultra-thin phyllo pastry that cracks with every bite, revealing a tender heart of vegetables scented with cumin. The golden crust must be even, a sign of perfect baking.
- 1
Coarsely grate the carrots and zucchinis. Finely slice the onion. Squeeze the zucchinis between your hands to extract as much water as possible, otherwise the pastry will be soggy.
- 2
In a sauté pan with a drizzle of olive oil, sauté the onion. Add the grated vegetables, cumin, paprika, and sumac. Cook until the vegetables are tender and there is no juice left at the bottom of the pan.
- 3
Cut the phyllo pastry sheets in half. Brush with olive oil. Place a spoonful of filling, fold the edges, and roll to form a tight cigar.
- 4
Bake at 200°C. The crisps are ready when the pastry is golden brown and sounds dry when tapped against the tray.
Frequently asked questions
How do you get this dish right?
- If the phyllo dough dries out too quickly, cover it with a damp cloth while working.
- Do not overfill; the roll must remain thin to cook evenly.
How long does this dish keep?
Consume immediately to maintain crunchiness. Do not cover, as moisture will soften the pastry.
