This crinkle pie is a creative take on the classic Palestinian dish. It is perfect for serving as a savoury appetiser
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 40 minutes |
| Serves | 4 |
| Cuisine | Middle Eastern |
| Diet | Other |
| Preparation | Moderate |
| Calories | 717 |
| Fat | 37g |
| Saturates | 13g |
| Protein | 42g |
| Carbs | 51g |
| Sugars | 11g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 200°C, gas mark 6.
Finely dice the onion. Heat the oil in a large pan over a medium heat, then add the onions. Sauté, stirring frequently, until the onions are deeply caramelised, approx. 15 minutes. Add the sumac, cumin, 1 tbsp cinnamon, allspice, 2 tbsp pine nuts and seasoning. Cook until toasted, then stir in the shredded chicken and pomegranate molasses before setting aside.
Melt the ghee in a small saucepan over a low heat. Add 2 tbsp pine nuts and 1 tsp cinnamon.
Lightly grease a 20cm x 30cm rectangle baking dish with ghee and lay one sheet of filo on the bottom. Spread the musakhan mixture over the filo, pressing down slightly to create an even layer. Working with one sheet of filo at a time, brush the sheet with the melted cinnamon-spiced ghee then, start at one end and gather the filo to create folds. Arrange it on top of the filling, then repeat this with the remaining sheets until the top of the pie is covered. Brush with more ghee and spoon over the pine nuts.
Bake for 20-25 minutes, until the filo is golden and crisp.
Bake for 20-25 minutes, until the filo is golden and crisp.
Serve warm with yoghurt, chopped parsley and extra sumac.
