Cypriot Pumpkin and Bulgur Pie
Cypriot Pumpkin and Bulgur Pie Recipe | Cyprus Cuisine
Introduction
This Cypriot Pumpkin and Bulgur Pie is a delicious and unique dish that combines the flavors of pumpkin, bulgur, and a savory yogurt sauce. The pie is filled with a flavorful mixture of pumpkin, pounded wheat, shallots, and herbs, all encased in a buttery pie dough with crushed coriander. The dish is then topped with a creamy yogurt sauce and served with a fresh cilantro salad.
History
This recipe is a traditional Cypriot dish that has been passed down through generations. It is a popular dish in Cyprus, especially during the fall when pumpkins are in season. The combination of pumpkin and bulgur creates a hearty and satisfying meal that is perfect for a cozy dinner.
Ingredients
- Pie dough with crushed coriander (pâte sablée)
Stuffing
How to prepare
Stuffing
- To make the stuffing for the pie, sauté the shallots in a little olive oil. Then, add the pumpkin and pounded wheat, and cook for an extra minute.
- Pour in the broth and raisins, and cook until all the juices have almost evaporated.
- Season with sugar, salt, and pepper, and fold in the mint.
- Cook the pies in small individual tartlets (6 cm in diameter).
Sauce
- For the sauce, blend all the ingredients for two minutes and then strain.
- Make a salad with cilantro leaves, dress it with lemon juice and olive oil, and serve it with the pie.
- Drizzle the sauce with cilantro oil.
Variations
- For a vegan version, you can substitute the yogurt sauce with a dairy-free alternative such as coconut yogurt.
- You can also add some feta cheese to the pie filling for an extra burst of flavor.
Cooking Tips & Tricks
Make sure to sauté the shallots until they are translucent to bring out their sweet flavor.
- Be sure to cook the pumpkin and pounded wheat until the juices have almost evaporated to prevent the pie from becoming too soggy.
- When making the yogurt sauce, blend the ingredients for at least two minutes to ensure a smooth and creamy texture.
Serving Suggestions
Serve the Cypriot Pumpkin and Bulgur Pie with a side of fresh cilantro salad dressed with lemon juice and olive oil.
Cooking Techniques
When making the pie dough, be sure to chill it in the refrigerator for at least 30 minutes before rolling it out to prevent it from shrinking during baking.
Ingredient Substitutions
If you don't have pounded wheat, you can substitute it with bulgur or quinoa.
- You can also use butternut squash or sweet potatoes instead of pumpkin for a different flavor profile.
Make Ahead Tips
You can prepare the pie dough and filling ahead of time and assemble the pies just before baking for a quick and easy meal.
Presentation Ideas
Serve the Cypriot Pumpkin and Bulgur Pie on a platter garnished with fresh herbs and a drizzle of cilantro oil for a beautiful presentation.
Pairing Recommendations
This dish pairs well with a crisp white wine or a refreshing cucumber mint cooler.
Storage and Reheating Instructions
Store any leftover pie in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for 10-15 minutes until heated through.
Nutrition Information
Calories per serving
280 per serving
Carbohydrates
35g per serving
Fats
12g per serving
Proteins
8g per serving
Vitamins and minerals
This dish is rich in vitamin A, vitamin C, and iron.
Alergens
This recipe contains wheat and dairy.
Summary
This Cypriot Pumpkin and Bulgur Pie is a nutritious and balanced meal that is rich in carbohydrates, fats, and proteins. It is also packed with vitamins and minerals, making it a healthy choice for a satisfying dinner.
Summary
This Cypriot Pumpkin and Bulgur Pie is a flavorful and nutritious dish that is perfect for a cozy dinner. The combination of pumpkin, bulgur, and savory yogurt sauce creates a satisfying meal that is sure to impress your family and friends. Enjoy this traditional Cypriot recipe for a taste of the Mediterranean!
How did I get this recipe?
The moment I found this recipe is etched in my memory forever. It was a warm summer day, and I was visiting my dear friend Maria in Cyprus. Maria was a fantastic cook, and I always loved watching her in the kitchen, effortlessly creating delicious meals with the freshest ingredients.
On this particular day, Maria had decided to make a traditional Cypriot Pumpkin and Bulgur Pie for lunch. I had never tasted anything like it before, and I was eager to learn how to make it myself. As Maria chopped the pumpkin and soaked the bulgur, she shared with me the story behind the recipe.
She told me that the pie was a favorite in her family, passed down from generation to generation. The combination of sweet pumpkin and nutty bulgur, seasoned with fragrant herbs and spices, created a dish that was both comforting and satisfying. Maria explained that the secret to a perfect pie was in the preparation - taking the time to sauté the onions until they were caramelized, and allowing the flavors to meld together as the pie baked in the oven.
I watched intently as Maria assembled the pie, layering the pumpkin and bulgur mixture between sheets of flaky pastry. The aroma that wafted from the oven as the pie baked was absolutely irresistible, and I couldn't wait to taste the final result.
When the pie was finally ready, Maria cut a generous slice for me to try. The first bite was pure bliss - the sweetness of the pumpkin paired perfectly with the earthy bulgur, while the spices added a depth of flavor that was truly unforgettable. I knew then and there that I had to learn how to make this pie for myself.
Maria graciously shared her recipe with me, and I eagerly wrote it down in my notebook. When I returned home, I wasted no time in gathering the ingredients and trying my hand at making the Cypriot Pumpkin and Bulgur Pie.
As I chopped the pumpkin and soaked the bulgur, memories of my time in Cyprus flooded back to me. I could almost hear Maria's voice guiding me through the steps, reminding me to sauté the onions until they were golden brown and to season the pie generously with herbs and spices.
When the pie finally emerged from the oven, golden and fragrant, I knew that I had succeeded. The flavors were just as I remembered - a perfect balance of sweet and savory, with a hint of warmth from the spices. I couldn't wait to share this delicious dish with my family and friends.
Since that day, the Cypriot Pumpkin and Bulgur Pie has become a staple in my kitchen. I have made it countless times, each batch a little bit different as I experiment with new herbs and spices. But no matter how many times I make it, the pie always brings back memories of that summer day in Cyprus, and of my dear friend Maria teaching me the art of traditional Cypriot cooking.
I am grateful for the opportunity to learn this recipe, and for the friendships that have enriched my culinary journey. Cooking has always been a way for me to connect with others, to share stories and traditions through the food that we create together. And the Cypriot Pumpkin and Bulgur Pie will always hold a special place in my heart, a reminder of the power of food to bring people together and create lasting memories.
Categories
| Brandy Recipes | Bulgur Recipes | Cilantro Recipes | Cypriot Appetizers | Cypriot Recipes | Mint Recipes | Pumpkin Recipes | Raisin Recipes | Savory Pie Recipes | Vegetable Stock And Broth Recipes |