Hotchpotch pie with Dzja-dzjək

Hello everybody, it's Brad, welcome to my recipe site. Today, I will show you a way to make a special dish, Hotchpotch pie with Dzja-dzjək. One of my favorites. For mine, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

Hotchpotch pie with Dzja-dzjək is one of the most favored of recent trending foods on earth. It's appreciated by millions every day. It's simple, it is quick, it tastes delicious. Hotchpotch pie with Dzja-dzjək is something which I have loved my entire life. They are fine and they look wonderful.

Many things affect the quality of taste from Hotchpotch pie with Dzja-dzjək, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Hotchpotch pie with Dzja-dzjək delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Hotchpotch pie with Dzja-dzjək is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Hotchpotch pie with Dzja-dzjək estimated approx 40 minutes.

To get started with this particular recipe, we have to first prepare a few components. You can have Hotchpotch pie with Dzja-dzjək using 23 ingredients and 4 steps. Here is how you can achieve that.

Hotchpotch (Hodge-podge) dates back to the 14th century and derives from the French verb hocher meaning to shake and pot, which means the same in English. It was anything and everything thrown together and cooked.

Cacık (pronounced Dzja-dzjək) is a tarator dish that became popular across the Ottoman empire from the Balkans to the Middle East. Originally it was a simple meze of yoghurt, walnut and vinegar but nowadays it is similar to tzatziki but not as garlicky and just, well, more sophisticated. It is made from a blend of Turkish cheese lor peyniri (similar to a dry ricotta) and strained yoghurt and flavoured with a smidge of garlic, salt, chopped cucumber, mint or dill and lime juice and finished with a drizzle of olive oil. It is usually served cold in small bowls with ice cubes as a side dish.

Always fun to rummage in the fridge, find leftovers and play Ready, Steady, Cook. I have chickpeas, potato, tuna flakes, herb chutney, a couple of sheets of filo pastry, Greek yoghurt, ricotta and picked some baby cucumbers from the garden. Ideal for making a hotchpotch pie with a side of creamy cacık for lunch or a light supper.

Ingredients and spices that need to be Prepare to make Hotchpotch pie with Dzja-dzjək:

1. 100 g cooked chickpeas
2. 100 g cooked potato, cubed
3. 50 g cooked tuna fish (optional) or any cooked fish/meat/cheese or tofu
4. few grinds of salt and pepper
5. 2 sheets filo pastry
6. 2 tbsps oil
7. Herb chutney:
8. 100 g coriander
9. 50 g pistachios or almonds
10. 20 g mint leaves
11. 4 tbsps lemon juice
12. 4 green chillies, chopped
13. good pinch salt
14. Cacık:
15. 125 g Greek or Turkish yoghurt
16. 125 g lor peyniri or ricotta
17. 1/2 clove garlic, crushed to a paste with a little salt
18. 1 tsp dried mint
19. 150 g Persian cucumbers, peeled, deseeded and finely diced
20. salt to taste
21. 1 tsp lemon juice
22. 1 tbsp extra virgin olive oil
23. Small sprig of fresh mint, finely chopped

Steps to make to make Hotchpotch pie with Dzja-dzjək

1. Heat the oven to 190 degrees C.
   
   Make the herb chutney by whizzing all the ingredients in a food processor. Fold together the chickpeas, potato, tuna (if using) and add the herb chutney. Season with salt and pepper.
2. Cut each sheet of filo into 4 pieces. Place one sheet in a small ovenproof tin overlapping the top edge and brush with a little oil. Place the remaining pieces one at a time, overlapping and brushing each with the oil.
3. Spread the chickpea mixture into the centre and wrap the overlapping sides of the filo over to cover. It doesn't matter if covered completely as the crispy bits add texture. Brush the top with oil and bake in the centre of the oven for 30-35 minutes until golden and crispy.
4. Cacık: whilst the pie is cooking, mix together in a bowl the yoghurt and cheese, then add in the garlic and mint. Gently fold through the cucumbers and season well with salt. Top with a drizzle of extra virgin olive oil and finely chopped fresh mint.

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