Traditional dishes of Cyprus 39 INGREDIENTS FOR THE FILLING • 60 ml olive oil (½ cup) • 1 onion, finely chopped (about 100 g) • 1.5 kg pumpkin, peeled and cut into small cubes, left to rest for 12 hours (to release excess liquid) • 40 g bulgur wheat (¼ cup) • 1 tsp ground cinnamon • Sea salt & freshly ground black pepper, to taste • A handful of raisins (optional) FOR THE DOUGH • 625 g plain flour (5 cups) • 1 tsp dried yeast • 180 ml sunflower or corn oil (¾ cup) • About 240 ml lukewarm water (1 cup, approx.) METHOD 1. Heat olive oil in a pan and fry the onion until soft and lightly golden (5–6 minutes). 2. In a large bowl, combine the onion with the pumpkin cubes, bulgur wheat, cinnamon, salt, pepper, and raisins (if using). Mix well and set aside. 3. Prepare the dough: Place flour, yeast, and oil in a bowl. Rub with fingertips until the oil is absorbed. Gradually add lukewarm water and knead into a soft, elastic dough (8–10 minutes). Roll into a ball, cover, and rest for 30 minutes. 4. Roll out the dough thinly and cut into circles (18–20 cm in diameter). 5. Place a spoonful of filling in the center of each circle. Fold into a semi-circle and seal the edges by pressing firmly with a fork. 6. Arrange on a lined baking tray and bake in a preheated oven at 180–190°C until golden brown (40–45 minutes). Tips • Resting the pumpkin overnight is essential to prevent the filling from being watery. • Kolokotés are a popular Lenten pastry in Cyprus, traditionally enjoyed as a snack or light meal. • You can enrich the filling with fresh mint or parsley for extra flavour. • Serve warm or at room temperature. Ko l o k o t é s (Pumpkin Pies) VEGAN
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