Summer Squash Pastry

Sample Dishes from Turkish Cuisine

Summer Squash Pastry (Çıplak Börek (Kabak Böreği))

Preparation

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)

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.