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Recipe Name: Koloketes (pumpkin Pies) Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Appetizers Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 30

Ingredients:
3 Cup(s) Diced butternut pumpkin
2 Tablespoon(s) Pougouri, coarse burghul
1 Onion, chopped
1/4 Cup(s) Peanut or corn oil
1/2 Teaspoon(s) Ground cinnamon
1 Pinch(s) Ground cloves
1 1/2 Teaspoon(s) Salt
Freshly ground black pepper
4 Cup(s) Plain flour
1/2 Cup(s) Cold water
3 Teaspoon(s) Lemon Juice
Beaten egg & milk for glaze, Beaten egg & milk for glaze
Directions:
F)Cooking time: 30 minutesPeel pumpkin, remove seeds and cut into 5 mm
(1/4 inch) dice. Measureand 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 withfingertips until distributed evenly. Add water and lemon
juice and mixto 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) andcut into 15 cm (6 inch) rounds. Take a round of pastry
and moistenedges with a little water. Place a good tablespoonful of
filling incentre, fold over and press edges to seal well. Flute edge
with fingersor press with tines of fork.Place finished pies on lightly
greased baking trays and glaze tops withan 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 86302069 1 Typed for you by Karen
MintziasFrom Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini


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