Pumpkin Pastry

Sample Dishes from Turkish Cuisine

Pumpkin Pastry (Kabak Kış Böreği)

Preparation

Sift flour in a large bowl reserving 1 tablespoon. Add salt; mix well. Make a hole in center. Add egg and vinegar. Blend in warm water and 1 tablespoon of oil gradually mixing thoroughly. Knead for 3- 4 minutes or until smooth to make a medium soft dough. Divide into 6 portions. Shape into balls. Cover with a damp napkin. Let stand for 5 minutes. For fılling: Saute fınely chopped onions in 2 tablespoons of oil for 7-8 minutes in a covered saucepan. Stir in grated pumpkin. Cover and cook for 20 minutes or until tender; drain. Remove from heat. Season with salt and pepper. Divide into 6 portions. Set aside. Roll each ball into circle 0,5 mm thick, sprinkling with a mixture of reserved flour and starch. Spread fılling over half of each layer. Roll loosely into a roll. Twist rolled layer into a coil tuming around. Arrange on an oiled baking pan. Heat remaining oil. Sprinkle over böreks. Bake in a moderate oven for 30 minutes or until golden. Serve warm.

Servings: 6

Nutritional Value
(in approximately one serving)

Regional Characteristics:

Pumpkin börek is a Thrace, Black Sea and Marmara regions dish. It is usually served as a side dish following a soup and a meat dish or served between meals with ayran. When yufka-bread is prepared in Bolu province 2 tablespoons of the fılling is spread between 2 layers and the edges are pressed to seal. They are browned on both sides on hot iron plate. They are kept for a jew days. When börek is to be prepared, a mixture milk and water is used to soften baked layers with fılling. 4-5 pairs of baked layers are placed in an oiled baking pan. Fresh cream is spread between layers and baked.