An original pide variety with a sweet-savory balance, prepared with the walnut and cinnamon filling of autumn's beloved vegetable, pumpkin. Boiled and mashed pumpkin is blended with walnuts and a little sugar and placed inside leavened dough. It becomes a different delight for warm tables in winter months.
Dissolve the yeast in warm water and knead into the flour with salt, sugar, and vegetable oil; cover and leave to rise for 40 minutes.
Mix the drained pumpkin purée with chopped walnuts, cinnamon, sugar, and melted butter to prepare the filling.
Divide the risen dough into 4 pieces and roll out thin, fold up the edges and spread the pumpkin filling in the center.
Bake in a preheated oven until the edges of the dough are browned and the filling is lightly set. Note: since the filling contains sugar, keep the oven rack at the middle level to avoid burning the bottom.
Important: After boiling the pumpkin, drain it thoroughly in a strainer, otherwise the filling will become watery and soak the dough. Allergen: contains gluten (wheat flour) and nuts (walnut).
If you drizzle a few drops of pekmez (grape molasses) over the filling before baking, the sweet taste of the pumpkin comes through more distinctly.
Admin DadaGastro · verified in test kitchenBen bu kadar uzun pişirmenin gerekli olduğunu düşünmüyorum, daha kısada da oluyor. Fotoğraftaki kadar kabarmadı bende, sebebini tam çözemedim. Baharat miktarı bana ağır geldi, biraz azaltılabilir.
İlk denemede pişirme kabını yanlış seçtim, altı yapıştı.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.