Pie pita with chickpeas and mushrooms

Description

Twisted cake of pita bread with chickpeas, leeks and mushrooms. Very tasty, hearty pie for a cosy, homely tea. And this is my first cooking experiment at baking in the slow cooker. It seems to me that it worked for me! To share with you!)

Ingredients

Greens

1 coup
Chicken egg

2 piece
Yogurt

1 cup
Leeks

1 piece
Chickpeas

200 g
Pita

2 piece
Salt
Black pepper
Vegetable oil
Oyster mushrooms

200 g

Cooking

First we need to cook the chickpeas puree. Soak the chickpeas overnight in water, next day water change, and boil the chickpeas until tender, about 1.5 hours. Crush with a pestle.

Onion slice and fry in butter until soft. Add in garbanzo bean puree.

Oyster mushrooms also fry until done.

Add the mushrooms to the chickpeas and leeks and mix well. Salt and pepper to taste. Filling for the pie is ready.

Pita to deploy and to grease with sour cream. Sprinkle with chopped greens.

Spread the filling on pita and spread.

Twist pita stuffed into a bundle and put into a greased baking dish (mine is, as I wrote above, the Cup multivarki). To do the same with the second sheet of lavash.

Prepare the filling. Beat eggs with yogurt. Salt and pepper to taste. Pour pie kefir-egg mixture and give it a little stand until the buttermilk is absorbed in a pita.

Next, I put multiverse mode "BAKING". You have it can be an oven. Bake a short time, until Golden brown, as the cake is already prepared ingredients. Well, that's all. Our cake is ready! Only I have only one piece of pie, which my family graciously left me for pictures. As the pie was immediately eaten, despite my pleas to leave him for a photo shoot)) Well, okay)

Enjoy your tea!

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