Cyprus Cooking by Liz
Nov 9, 20193 min
Updated: Apr 25, 2021
The word "squash" comes from the Massachusetts Tribes word askutas quash, meaning "eaten raw or uncooked." Although Native people may have eaten some forms of squash without cooking, today most squash is eaten cooked.
The late-growing, less symmetrical, odd-shaped, rough or warty kinds, small to medium in size, but with long-keeping qualities and hard rinds, are usually called winter squash.
The word "pumpkin" is derived from the old French term pompion, meaning eaten when "cooked by the sun," or ripe.
Although technically a fruit, butternut squash is used as a vegetable that can be roasted, sautéed, toasted, pureed for soups such as squash soup, or mashed to be used in casseroles, breads, muffins, and pies.
ref: wikipedia - pic: greenhousebio.gr.
Here on Cyprus they grow in many household yards, they need very little care, just some water, they are left on the fields for weeks unattended and picked when needed.
Today we are going to work out Mrs Amalia's recipe of her delicious pumpkin pies, very light and healthy too! Only 182 calories per pie.
For the pastry dough:
110 gr oil
500 gr village flour
100 gr farina flour 00
35 gr sugar
300 ml water
For the pumpkin filling:
750 gr pumpkin (Butternut squash) in cubes 1cm3
100 gr pourgouri (bulgur) or quinoa
110 gr olive oil
little bit of cinnamon
some freshly grounded pepper
fresh dill finely chopped
250 gr raisins (Original recipe is with175 gr of raisins, I make them slightly sweeter)
6 gr sugar (1/2 table spoon)
Start by making the dough, add both flours and the sugar to a large bowl and add the oil, rub the oil and the flour between your hands so the oil is completely absorbed by the flour, then add the water and kneed until a soft dough, wrap the dough in clingfilm and leave to rest for at least half an hour. The dough can also be prepared in a kitchen machine then the rubbing of the oil can be done roughly with a whisk. The powerful mixing will make sure all ingredients are fully combined.
Bring the pourgouri to the boil and simmer for about 7-8 minutes. Mrs. Amalia used to add the pourgouri raw to the mixture, but I personally like it softer so I cook it for about 7-8 minutes. Both ways are possible, depending on your taste.
Wash the cooked pourgouri under plenty of cold water and drain and set aside to cool.
Add all ingredients for the filling in a large bowl, stir with a large spoon.
Divide the dough in 20 equal pieces of more or less 50 grams and roll them into balls.
Roll each ball of dough through the extra flour.
With the use of a rolling pin roll out the dough until a rounded shape of roughly 15 by 15 cm.
Roll out 10 of the 20 balls into 10 sheets.
Divide half of the filling over 10 sheets of pastry. It should take 2 spoons full per sheet.
Fold the dough over the filling.
Fold over the edges onto the upper side and press to close. Start with both hands from the middle and work side ways. It needs a little practice, but it is not difficult.
Place the pies onto a large oven dish with some flour on the bottom. Bake in a pre-heated oven on 180 degrees C for 35 - 40 minutes.
Tip: It is easy to prepare first 10 pies and then another 10, roll out 10 balls of dough. Divide the half of the filling over these 10 sheets of dough. Fold them one by one and bake. Then do the other 10 pies.