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Pumpkin Pastry

Sample Dishes from Turkish Cuisine



Pumpkin Pastry (Kabak Kış Böreği)

IngredientsMeasureAmount
Flour2 1/2 cup275 gr
Salt1 tablespoon12 gr
Oil1/2 cup100 gr
Egg1 piece50 gr
Vinegar1/2 tablespoon5 gr
Water3/4 teacup75 gr
Pumpkin2 slice650 gr
Onion2 medium size120 gr
Black Pepper1 1/2 teaspoon3 gr
Starch1 1/2 tablespoon10 gr

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)

Energy395 cal
Protein7,4 g
Fat18,1 g
Carbohydrates42,5 g
Calcium36 mg
Iron1,47 mg
Phosphorus100 mg
Zinc1 mg
Sodium418 mg
Vitamin A1381 iu
Thiamine0,08 mg
Riboflavin0,13 mg
Niacin1 mg
Vitamin C5 mg
Cholesterol41 mg

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.