vine leaf „lasagna“ with pumpkin & cauliflower
  • about 20 vine leaves (from a jar)
  • 1 hokkaido pumpkin (about 620g without seeds)
  • 1 cauliflower (about 600g stalk removed)
  • 150g pearl barley
  • 400g hacked tomatoes (canned)
  • 120ml water
  • 1,5 tsp harissa
  • 1 cinnamon stick
  • 4 cardamom capsules
  • 2 tbsp dried herbs as you prefer
  • 2-3 tbsp (olive-)oil + more for backing tray
  • 2,5 tbsp tahini (sesame paste)
  • fresh lemon juice
  • 2-3 tbsp sesame seeds
  • salt, pepper
  1. Wash vine leaves under cold water, let it dry and trim off the bit of hard stem at the base of each leaf if necessary.
  2. Remove outer leaves and stalk from the cauliflower and cut into small florets. Bring water to a boil and let cook until soft. Keep the cooking water while pouring florets into a strainer. Blend florets together with tahini and add cooking water until it gets creamy and slightly liquid. Add salt, pepper and lemon juice to taste.
  3. Meanwhile remove seeds from hokkaido and cut into small pieces. Crush cardamom capsules and
  4. grind with a mortar. Heat up oil in a big pan and sauté hokkaido for a few minutes until light brown. Add pearl barley, cardamom, cinnamon stick, harissa, herbs, salt and pepper and douse with canned tomatoes and water. Let simmer for about 10-15min. Remove cinnamon stick at the end.
  5. Preheat oven to 180°C. Oil the backing tray and cover the base with vine leaves. Spread hokkaido mixture and top with cauliflower cream. Add another layer of vine leaves, than hokkaido mixture and cauliflower cream. Cover with a third layer of vine leaves, brush them with a little bit oil and add remaining cauliflower cream on top. Sprinkle with sesame seeds and bake for about 25-30min.
As I’m not a big fan of onions and garlic I hardly use them in my kitchen. But feel free to add them of course. You can sauté finely chopped onion or shallots until soft before adding the hokkaido.
Recipe by piroggi at