Add 250ml of pouring cream along with the tomatoes to make this bake creamier. This dish can be made in advance and frozen. Divide it into individual portions and freeze. When ready to serve, reheat it in an oven set to 180°C, gas mark 4, until warmed through.
| Created by | Spinneys |
| Prep time | 5 minutes |
| Cook time | 30 minutes |
| Serves | 4 |
| Cuisine | Arabic |
| Diet | Vegetarian |
| Preparation | Easy |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 200°C, gas mark 6.
Peel and finely chop the onion.
Heat 1 tablespoon of oil in a large saucepan placed over a medium-high heat.
Sauté the onions until tender, approx. 5 minutes. Add the mushrooms, season with the salt and sauté. Stir in the tomato, ras el hanout and stock. Simmer for 10 minutes.
To make the topping, combine the tahini, lemon juice, cold water, eggs, feta and salt in a small bowl.
Pour the mushroom mixture into a medium- sized, oven-proof dish, then pour the tahini topping over.
Bake for 15 minutes until golden brown.
Serve topped with fresh parsley, pine nuts and pomegranate seeds.
