Sample Dishes from Turkish Cuisine
Squash Pastry (Çıplak Börek (Kabak Böreği))
|Summer squash||4 medium size||600 gr|
|Parsley ||1 bunch||60 gr|
|Dill||2/3 bunch||25 gr|
|Egg||6 piece||300 gr|
|Flour||1 cup||110 gr|
|Salt||2 teaspoon||12 gr|
|Black Pepper||1 teaspoon||2 gr|
|Oil||1/4 cup||50 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.
(in approximately one serving)
|Vitamin A||1211 iu|
|Vitamin C||16 mg|
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.