Pumpkin and Bulgur Pie
This pie from Cyprus can be eaten any time of the day. Anyway you try it it's delicious. Serve with a salad made with the cilantro leaves dressed with lemon juice and olive oil.
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EmailIngredients:
pie dough with crushed coriander (pat sablee),
150 g pumpkin
1/2 cup pounded wheat
2 shallots finely cut
1/3 cup raisins soaked in brandy
2/3 cup vegetable broth
3 tbsp mint
1 cup cilantro leaves
cilantro oil
juice of 1/2 a lemon
olive oil
sugar
salt & pepper
For the Sauce:
1 cup yogurt strained
1/2 garlic clove
2 tbs water
honey
salt & pepper
Procedure:
Preheat oven at 200° C.
- Finely cut shallots
- Julienne mint
- Brunoise cut pumpkin
1. Sauté the shallots in a little olive oil, and then add the pumpkin, and the pounded wheat and cook for an extra minute.
2. Pour in the broth and raisins and cook until all the juices have almost evaporated.
3. Season with the sugar, salt and pepper and we fold in the mint.
4. Cook the pies in small individual tartlets (6 cm in diameter)
Sauce
- Put all the ingredients in the blender for two minutes and then strain.
