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| Poppy pie with spicy chickpea, photo: Ildikó Szilágyi-Nagy |
I had to follow a milk-free diet for some days. It is difficult for a lacto-vegetarian person, but it made me rethink my beloved flavors without milk. Luckily, I was allowed to eat butter, so I could use it in this Hungarian-Indian poppy pie.
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| Poppy pie with spicy chickpea, photo: Ildikó Szilágyi-Nagy |
I am fond of
Indian chai, which I had to leave behind for some days because it
contains cow milk. Instead, I transferred it's reach, spicy flavor
into a Hungarian poppy seed pie. To this one, I used oath milk
instead of cow milk. So I also developed the home made oath milk of
my taste. (I may post it next time.)
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| Poppy pie with spicy chickpea, photo: Ildikó Szilágyi-Nagy |
Chickpea
is often used in our kitchen, but I have never used it for a sweet
dish before. Now I don't understand how I could do without it!
Chickpea has been used in Hungarian cuisine traditionally for a long
period of time. It was a common crop of village gardens together with
other legumes, mainly with kinds of beans and other peas. Distinction
of farm culture in Hungary after the World War II. also did away with
diverse farm produces and the brilliantly diverse style of eating.
Chickpea also became forgotten, and it was reborn here only as an
ingredient of Asian cuisine. It's Hungarian name was 'bagolyborsó',
which means 'owl pea'. Obviously this name follows the shape of a
chickpea, but as for me, I guess eating plenty of chickpea shows you
are as wise as an owl. As 'owl pea' does you good.
Pastry:
25 dkg
whole-wheat flour
10 dkg sugar
(hopefully any kind of whole cane sugar)
10 dkg
butter
1,5 dl oath
milk
1 dkg yeast
0,5 package
of baking powder
2 eggs
pinch of
salt
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| Poppy pie with spicy chickpea, photo: Ildikó Szilágyi-Nagy |
Poppy
filling:
200 gr
minced poppy seeds
75 gr sugar
1 tablespoon
flour
1,5-2 dl
cream (30% fat)
1 egg
Spicy
chickpea filling:
0,5 cup of
chickpea
2-3
tablespoon olive oil
1-2
tablespoon home made vanilla sugar
0,5 teaspoon
Indian tea spice (chai garam masala)
0,5 teaspoon
cinnamon
Preparation:
I soaked the chickpea overnight. I cooked it in water. I reserved
also the water for further use.
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| Poppy pie with spicy chickpea, photo: Ildikó Szilágyi-Nagy |
After I had
mixed lukewarm (home made) oath milk with yeast, I kneaded all the
ingredients into a flexible pastry, which I divided into two, and I
let them rest for some minutes in the fridge while I prepared the two
fillings. (The pastry doesn't need to come up!)
I smashed
the cooked chickpea in a food processor, using it's boiler water and
2-3 tablespoon olive oil to moisturize the mixture until I get a rich
creamy consistence. I flavored the filling with 1-2 tablespoon
vanilla sugar, chai garam masala and cinnamon. (Using the amount of
spices above you will get a really spicy filling, but it will vivify
the whole pie. In fact, this amount of chickpea filling makes a thin
layer, so you can double the amount of the whole chickpea filling if
you wish.)
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| Poppy pie with spicy chickpea, photo: Ildikó Szilágyi-Nagy |
For the
poppy filling, I combined all ingredients listed above. I got a
thick, black mash.
After I
prepared the filling, I rolled out the two pastry balls into 1 cm
thin sheets, or even thinner. One of the pastry sheets went to the
oven (about 30x20 cm), with it's edges hanging over the oven, then
creating a wall to prevent the filling from pouring. I put the
chickpea filling first in a slight layer, and then added the poppy
filling gingerly. I prevented them from mixing in order to get two
separated layers. I covered the filling with the other pastry sheet.
I closed the ends of the pie and pierced the top of it with a folk. I
made some vintage style decoration using bands of pastry. I baked it
at low heat (160 Celsius) until light brown.
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| Poppy pie with spicy chickpea, photo: Ildikó Szilágyi-Nagy |
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