Big on flavour, low on fuss! You can have this Turkish-inspired bake in the oven in less than 20 minutes, then its just a matter of waiting for the haloumi and zucchini filling to set and the top to turn golden and caramelised.
- Preheat oven to 190C/170C fan forced. Grease and line the base and sides of an 18.5cm (base measurement) square cake pan.
- Thinly slice one-third of the onion into rings and reserve. Finely chop remaining onion. Reserve 1 tbs of the dill sprigs and 1 tbs mint leaves. Chop remaining dill and mint.
- Heat 1 tbs of the oil in a frying pan over medium-low heat. Add chopped onion, garlic and lemon rind. Cook, stirring, for 3 minutes or until soft. Transfer to a large bowl. Add zucchini, haloumi and chopped herbs.
- Whisk eggs and remaining oil in a bowl. Sift over flour and baking powder. Whisk until smooth and combined. Season. Add to zucchini mixture. Stir until combined. Spoon into prepared pan. Top with reserved onion rings, dill and mint.
- Combine pine nuts, sumac, sesame seeds and dried mint in a bowl and sprinkle over cake. Bake for 40-42 minutes or until set. Stand in pan for 10 minutes. Serve with lemon wedges, extra dill and mint, Turkish bread and yoghurt, if desired.
You may need it
Mixing Bowl Set
Food Storage Container Set
Kitchen Utensil Set