It gained a lot of attention, and those who tried it started making it repeatedly. There are still plenty of posts saying “I make it every week, I’ve made it 3 times since I first tried it,” but I’m sure there are just as many who haven’t made it or even seen it. I make it every week too. It’s so delicious…

– I finely chopped 1/2 kilo of leeks and grated 2 medium carrots. I sautéed them in olive oil, turning them frequently.

– I added 1/2 cup corn flour (I also made it with buckwheat flour, it’s amazing too) and 1/2 cup chickpea flour. You can use any flour you like, as long as you maintain the consistency, but coconut flour, almond flour, or carob flour won’t suit the taste or texture.

– 4 tablespoons olive oil and 2-3 tablespoons water; you can add more if needed, as each type of flour absorbs different amounts of liquid.

– Salt, and sesame seeds or nigella seeds for garnish.

You can check out the video on my Instagram account to see how it turned out.

https://www.instagram.com/p/CsQR-v3Ir_5/?igshid=MzRlODBiNWFlZA==

I mixed everything together. I shaped them with wet hands and placed them on a baking sheet.

I put them in a 170-degree turbo oven. You can use both top and bottom heating elements. I think they baked for about 35 minutes. At first, the inside was a bit raw, slightly moist. I even thought, “Oh no, the inside is still wet,” but I didn’t worry because they tasted amazing. After an hour, when they cooled, I saw that the inside was fantastic. Like a cookie. And the next day, they were even better. Please, please make them 🙂

I wish everyone a healthy, happy day.

With love,

Sema