Squash Pastry with Slim Dough
Sample Dishes from Turkish Cuisine
Squash
Pastry with Slim Dough (Kabaklı Yufka Böreği)
| Ingredients | Measure | Amount |
| Onion | 1 medium size | 60 gr |
| Oil | 5 tablespoon | 50 gr |
| Summer squash | 3 medium size | 500 gr |
| Potatoe | 1 medium size | 100 gr |
| Salt | 1 teaspoon | 6 gr |
| Black Pepper | 1/2 teaspoon | 1 gr |
| Parsley | 1/3 bunch | 20 gr |
| Egg | 2 piece | 100 gr |
| Margarine | 5 tablespoon | 50 gr |
| Milk | 1 1/4 cup | 250 gr |
| Yufka | 3 piece | 500 gr |
Preparation
For fılling: Saute
chopped onion in oil for 4-5 minutes or until tender in a covered saucepan.
Stir in grated squash; mix. Cover and cook for 10 minutes. Pare and grate potato.
Add to mixture; stir Cover and cook for 2-3 minutes. Remove from heat. Season
with salt and pepper; cool. Stir in beaten egg and finely chopped parsley. Set
asıde. Beat half of oil, melted margarine, milk and egg mixing thoroughly. Follow
instructions in "Peynirli Tepsi Böreği" (Cheese Börek with Yufka) to prepare;
bake and serve.
Servings:
8
Nutritional
Value
(in approximately one serving)
| Energy | 325 cal |
| Protein | 9 g |
| Fat | 13,6 g |
| Carbohydrates | 46,5 g |
| Calcium | 95 mg |
| Iron | 4,15 mg |
| Phosphorus | 77 mg |
| Zinc | 2 mg |
| Sodium | 692 mg |
| Vitamin A | 603 iu |
| Thiamine | 0,26 mg |
| Riboflavin | 0,13 mg |
| Niacin | 3,7 mg |
| Vitamin C | 9 mg |
| Cholesterol | 65 mg |
Regional Characteristics:
The recipe is
taken from the Marmara and Aegean regions.