| 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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