Koloketes (pumpkin Pies)

Be very careful, then, how you live (Eph. 5:15), put on the full armor of God (Eph. 6:11), prepare your minds for action (1 Peter 1:13), make every effort (2 Peter 1:5), be self-controlled and alert (1 Peter 5:8). These are battle cries, and Scripture is full of them. But unlike our old conception of warfare, where battle lines are clear and the times of battle can almost be predicted, this is modern warfare in which you are not always sure where the enemy lurks. It is guerilla warfare. There are strategically placed snipers. You let down your guard for a moment and the village you thought was safe suddenly opens fire on you.

Edward Welch

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains, Dairy, Eggs	Vegetarian	Appetizers, Ethnic, Vegetarian	30	Servings

INGREDIENTS

3	c	Diced butternut pumpkin
2	T	Pougouri, coarse burghul
1		Onion, chopped
1/4	c	Peanut or corn oil
1/2	t	Ground cinnamon
1	pn	Ground cloves
1 1/2	t	Salt
		Freshly ground black pepper
4	c	Plain flour
1	pn	Salt
3/4	c	Peanut or corn oil
1/2	c	Cold water
3	t	Lemon juice
		Beaten egg & milk for glaze
86302		9 1 Typed for you by Karen Mintzias

INSTRUCTIONS

Makes: 30 Oven temperature: 200 C (400 F) reducing to 180 C (350 F)
Cooking time: 30 minutes  Peel pumpkin, remove seeds and cut into 5 mm
(1/4 inch) dice. Measure  and place diced pumpkin into a bowl. Add
remaining filling  ingredients, stir to combine, cover and leave for 12
hours or  overnight.  Sift flour and salt into a mixing bowl, add oil
and rub in with  fingertips until distributed evenly.  Add water and
lemon juice and  mix to a firm dough.  Knead lightly, cover and leave
to rest for 30  minutes.  Roll out dough thinly (about the thickness of
a normal pie crust) and  cut into 15 cm (6 inch) rounds.  Take a round
of pastry and moisten  edges with a little water. Place a good
tablespoonful of filling in  centre, fold over and press edges to seal
well.  Flute edge with  fingers or press with tines of fork.  Place
finished pies on lightly greased baking trays and glaze tops  with an
egg beaten with a little milk. Bake in a hot oven for 10  minutes,
reduce to moderate and bake for further 20 minutes. Serve  hot or cold.
From: "The Complete Middle East Cookbook" by Tess Mallos ISBN: 1  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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