METHOD

• Place the flour, yogurt, yeast, sugar and water into a large bowl
• Knead well until the dough no longer sticks to the hands
• Leave the dough in a warm place for 1-2 hours to prove
• While the dough  is proving prepare  the filling
• Wash and peel the pumpkin and cut lengthways in half
• Remove the soft centre and discard and cut into small cubes
• Place in a saucepan with a little oil and cooked rice and simmer until the pumpkin cubes are soft and the water has been absorbed
• Add the sultanas, almonds, spice and sugar and mix well
• Taking small lumps of dough, roll out thinly to the size of your palm
• Place filling on one half of round and close to form a pasty
• Place on pregressed tray and cook until golden in a preheated oven at 180c

İNGREDİENTS

for the dough:

• 1 kg flour
• 1 water glass yogurt
• 125 grams margarine
• 1 Turkish tea glass granulated
• sugar
• Yeast
• Water as required

For the filling:

• ½ kg pumpkin
• ½ water glass of granulated sugar (to taste)
• 1 water glass of sultanas
• 1 water glass of  finely ground almonds
• 1 water glass of fine bulgur wheat of rice
• 2 tablespoons of powdered cinnamon

Bon Appetit