Ingredients:
1 1/2 cups buckwheat flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cups water
Filling:
3 large onions, chopped finely
Salt to taste
1/2 teaspoon cummin
1/2 cup water
1/2 cup plain nonfat yogurt
3 egg whites, slightly beaten
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cups water
Filling:
3 large onions, chopped finely
Salt to taste
1/2 teaspoon cummin
1/2 cup water
1/2 cup plain nonfat yogurt
3 egg whites, slightly beaten
Recipe:
1. Mix in a bowl the flour, baking powder, salt and water. Batter should be thick and stiff, not watery.
2. Press batter with a spatula into the base and sides of a 9-inch/23cm pie tin sprayed with cooking spray.
3. Bake in a hot oven (400 F/200 C) for 10 minutes. Cool.
4. Saute onions in a little water until soft.
5. Add salt, cumin, water, yogurt and egg whites.
6. Stir over low heat for a few minutes, then turn into pie shell.
7. Bake in a preheated oven of 375 F/190 C for 30-40 minutes or until filling has set.
2. Press batter with a spatula into the base and sides of a 9-inch/23cm pie tin sprayed with cooking spray.
3. Bake in a hot oven (400 F/200 C) for 10 minutes. Cool.
4. Saute onions in a little water until soft.
5. Add salt, cumin, water, yogurt and egg whites.
6. Stir over low heat for a few minutes, then turn into pie shell.
7. Bake in a preheated oven of 375 F/190 C for 30-40 minutes or until filling has set.
Serves:
4 to 6
Notes:
You can sprinkle the pastry case with 2 tablespoons Parmesan cheese before placing onions. Also arrange 1 can anchovy fillets and a few sliced black olives on top of tomato puree.