Broad Beans & Edamame Qassatat
Ingredients
- Shortcrust pastry
- 2 cups Darta broad beans
- 1 cup Darta Edamame (Soy beans)
- 2 medium potatoes
- 1 onion
- 3 cloves garlic
- 6–8 sun-dried tomatoes
- 1 tsp curry powder
- 1 tsp dried mint
- 1 tsp dried thyme
Instructions
Check out this delicious Lent and Easter recipe: Qassatat tal-Ful with a little twist.
- Boil the diced potatoes, Darta Broad Beans and Darta Edamame until tender. Drain and set aside.
- In a pan, heat olive oil and sauté the onion, garlic and sundried tomatoes.
- Stir in the beans and potatoes.
- Season with salt, pepper, herbs and spices.
- Mash some of the beans and potatoes to help bind the filling.
- Turn off heat and let it cool slightly.
- Preheat oven to 180°C.
- Start by assembling the qassata by rolling out dough and cut circles.
- Add a heaping spoon of filling to each.
- Slightly pinch and fold edges to create a qassata.
- Bake for 25–30 minutes or until golden and crisp.
- Serve Warm or Cold.
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