Crispy Mini Meatless Pies from Tahini and Turmeric

A poster in the window of the Philadelphia City Institute Free Library announcing an upcoming presentation by the authors of Tahini and Turmeric, caught my attention earlier this year. This day was the first time I’m gone to this library, which is actually close to my home. The authors, sisters Vicky and Ruth, were entertaining and informative, and the tastings they brought to the event for sharing were delicious. I waited around to meet them, asked if they’d do a guest post here on my blog. Today I am delighted to introduce these woman, whose very popular blog May I Have That Recipe is one I subscribe to. You’ll want to as well. Read the Vicky and Ruth’s interesting story, enjoy the recipe they’ve shared here, and scroll to enter the giveaway for a copy of Tahini and Turmeric.

May I Have That Recipe?

We grew up in Barcelona, eating the best, most flavorful, comforting home-cooked meals prepared by our mom, who taught us everything we know about cooking. When we moved here to the U.S. we felt it was really important to keep our traditions and background alive, and we’ve done so by sharing it with everyone we’ve met throughout the years. After all, what better way to make new friends and share our love and culture than through food, right?

Our friends have come to enjoy our food and gatherings so much that are always asking us for our recipes. That inspired us to start a cooking blog we named May I Have That Recipe? where we share delicious, flavorful, seasonal, healthy vegetarian & vegan recipes from around the world (with the occasional indulgence), inspired by our multicultural background. With over 500 recipes and numerous step by step photos, you will look forward to receiving our weekly recipes in your inbox, when you subscribe to our blog for free!

Tahini and Turmeric

Writing a cookbook was always on the back of our minds. After years of creating and sharing our recipes online (and with a little push from our readers) we took the plunge and started writing “Tahini and Turmeric: 101 Middle Eastern Classics – Made Irresistibly Vegan”, which was published in May of 2018. Tahini and Turmeric is a collection of 101 irresistible recipes showcasing delicious vegan dishes with sophisticated flavor profiles and beautiful, crowd-pleasing presentations.  With gorgeous full-color photos and many gluten-free recipes, our cookbook has become a favorite go-to in many kitchens.

The gorgeous colors of vegetables, sauces, and garnishes in these recipes evoke the cultural and gastronomic richness of the Middle East. You’ll find that your guests not only enjoy the dishes, they will slow down, savor new flavors, and leave the table far more satisfied than expected.

Writing Tahini and Turmeric was a true labor of love. All its recipes share our mother’s and grandmother’s intuitive, a-little-of-this, a-little-of-that style, our father’s appreciation of fresh, quality, food, and personal touches we’ve cultivated through our own food journeys. We are grateful to our parents for what they’ve taught us and are delighted to share a favorite with you.

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Crispy Mini Meatless Pies

This delicious appetizer is one of our family’s favorites. The inspiration comes from a dish called lajme bil ajin (which translates to “meat on the dough”), which our mom would often make on Friday nights or special occasions. The traditional version is made with homemade pizza dough, topped with ground beef sautéed in olive oil with pine nuts, chopped tomatoes, and pomegranate molasses. We have simplified the recipe by using crispy spring roll wrappers as a base, and substituted tofu for the ground meat. If you would like to freeze these, arrange them on a large baking sheet before they’re baked, and place in the freezer for about two hours (this will keep the filling from falling off). Transfer to a large freezer bag and freeze for up to a month.

Course Appetizer

Cuisine Middle Eastern

Keyword Meatless Pies, Tahini & Turmeric

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Yields 18 pies

Author Vicky Cohen and Ruth Fox

Ingredients

INGREDIENTS

• 2 tablespoons plus 1/2 teaspoon extra virgin olive oil
• 1 medium-size onion diced (about 1 cup)
• 10 ounces extra-firm tofu patted dry
• 1/2 cup chopped fresh parsley
• 3 tablespoons sun-dried tomatoes packed in oil diced
• 1/4 cup pomegranate molasses
• 1 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon baharat or ground allspice
• 2 tablespoons raw pine nuts
• 9 spring roll wrappers
• 1/4 cup vegetable oil

EQUIPMENT

• Parchment paper

Instructions

1. Heat 1 tablespoon of the olive oil in a large, nonstick pan. Add the diced onion and cook over medium heat for 10 minutes, until translucent.
2. Crumble the tofu into a medium-size bowl. Add the cooked onion, parsley, diced sun-dried tomatoes, pomegranate molasses, salt, cinnamon, and baharat and mix well.
3. Using the same pan, heat 1 tablespoon of olive oil. Add the tofu mixture and cook over medium-high heat for 10 minutes, stirring occasionally. Transfer to a bowl and set aside.
4. In the same skillet, heat the remaining ½ teaspoon of olive oil. Add the pine nuts and toast for 1 to 2 minutes, stirring frequently and watching carefully to prevent them from burning. Remove from the heat and set aside.
5. Preheat the oven to 375°F. Line two baking sheets with parchment paper.
6. Brush each spring roll wrapper on both sides with vegetable oil. Cut each wrapper in half and fold each half into a square (you will end up with 18 squares).
7. Spoon a heaping tablespoon of tofu mixture into the middle of each wrapper square, lightly pushing it down so it almost covers the surface of the wrapper.
8. Sprinkle the toasted pine nuts on top and transfer to the lined baking sheets (9 per sheet). Bake for 12 to 15 minutes, or until golden brown.

Recipe Notes

TIP: To make sure the wrappers don’t dry out while you fold them, pile them on top of one another and cover with a clean towel until they are ready to be filled and baked.

Excerpted from Tahini & Turmeric: 101 Middle Eastern Classics—Made Irresistibly Vegan by Vicky Cohen and Ruth Fox. Copyright ©2018. Available from Da Capo Lifelong Books, an imprint of Perseus Books, LLC, a subsidiary of Hachette Book Group, Inc.

Vicky Cohen and Ruth Fox

Start with a dash of Spain, a chunk of Lebanon, and splash of Israel, and a hint of America. Blend until smooth, and voila! You may end up with a well-mixed identity crisis, but for the most part, you’ll get us, Vicky and Ruth: two sisters raised in Barcelona by Syrian-Lebanese Jewish parents, now living in New Jersey.

We’re recipe developers, cooking instructors, and food enthusiasts, creators of the food blog May I Have That Recipe and authors of Tahini and Turmeric, a cookbook filled with tempting, healthy vegan dishes that will take you beyond the conventional and recognizable Middle Eastern staples of baba ghanoush and baklava. Instead, you’ll find modern, lighter dishes bursting with flavor. These recipes invite you to discover new flavors through fresh, bright ingredients and are meant to be served on busy weeknights and during casual gatherings with friends.

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Vicky and Ruth have a copy of Tahini and Tumeric for one lucky winner. Follow the instructions below to enter. U.S. residents only, please. Contest ends at midnight eastern time on June 26th.  Good luck!

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