Artichoke Tulum Cheese Pie

Hello Dear Friends,

Actually, I don't really like peeling artichokes. When I say hairs and thorny leaves, the job gets bigger in my eyes. However, there is a slight difference in taste between the peeled artichoke and the one you peeled yourself. I didn't want to waste all the artichokes I bought for the weekend shoot, so I peeled them well. Meanwhile How to peel an artichoke? to the photographic explanation You can find it here.

Although it sounds unusual when the words artichoke and pastry stand side by side, it is seriously delicious. Even my wife didn't realize it was artichoke at first and thought it was mushroom. The maturity of Tulum cheese balances the sharp taste of artichokes and takes it to the next level.

I would definitely recommend you to try this different artichoke recipe before this spring. I came up with this recipe while I was thinking about the leftover materials at home. The end of my experiment was pretty good. With me when you try too Instagram, Facebook or Twitter You can share via

Love…

Ingredients for Artichoke Tulum Cheese Pie Recipe

• 3 pieces of dough
• 1 egg yolks
• Black seed

For the sauce:

• 1 water glass milk
• 1 pieces of eggs
• 100 gr Tulum Cheese (İzmir Tulum)

For inside:

• 3 large artichokes
• 1 large onion or 2 medium onions
• half a glass of water
• 3-4 tablespoons of olive oil
• salt
• black pepper
• Red pepper

How to Make Artichoke Tulum Cheese Pie Recipe?

1. Cut the artichokes lengthwise into 3 parts and finely chop. Chop the onion finely.
2. Take olive oil in the pan, add the onion and artichoke and fry until the onions turn pink.
3. Add the water and cook, stirring occasionally, until the water evaporates. Add salt, pepper and red pepper flakes to the mortar that absorbs water to taste and remove from the stove.
4. Cut the dough into 4 equal triangles.
5. Whisk the sauce ingredients and brush into the triangle with the help of a brush.
6. Put the artichoke mortar on the wide side of the triangle and sprinkle 3-4 small pieces of tulum cheese on top.
7. Wrap the dough like a cigar roll, without tightening it too much, and place it on a baking tray lined with greaseproof paper.
8. Follow the same procedure until all the phyllo is finished and place them on the tray at 2 cm intervals.
9. Brush with egg yolk and sprinkle with nigella sativa.
10. Bake in the oven preheated to 180 degrees for about 25 minutes until the pastries are browned.