Summer Squash Pastry

Sample Dishes from Turkish Cuisine

Summer Squash Pastry (Çıplak Börek (Kabak Böreği))

Summer squash4 medium size600 gr
Parsley 1 bunch60 gr
Dill2/3 bunch25 gr
Egg6 piece300 gr
Flour1 cup110 gr
Salt2 teaspoon12 gr
Black Pepper1 teaspoon2 gr
Oil1/4 cup50 gr


Remove stems and blossom ends of squash and grate. Combine with slightly beaten eggs, minced parsley and dill. Add flour gradually. Season with salt and pepper; stir well. Add oil mixing well and reserving 1 tablespoon for greasing baking pan. Beat slightly. Oil bottom of a round baking pan 30 cm (12 inch) in diameter. Pour mixture into pan. Bake in a moderate oven or 40 minutes. Cut into 5 cm (2 inch) squares or wedges. Serve hot.

Servings: 6

Nutritional Value
(in approximately one serving)

Energy234 cal
Protein8,9 g
Fat13,7 g
Carbohydrates19 g
Calcium68 mg
Iron1,95 mg
Phosphorus132 mg
Zinc1 mg
Sodium848 mg
Vitamin A1211 iu
Thiamine0,1 mg
Riboflavin0,18 mg
Niacin1,28 mg
Vitamin C16 mg
Cholesterol247 mg

Regional Characteristics:

This dish is prepared in the Marmara and Aegean regions. Pulp of squash is usually used to prepare this dish. In some areas, it is called "Mücver". Served with yogurt. 2 cloves of crushed garlic or garlic salt will improve flavor if added into batter.