1. Preheat the oven to 350.
2. To make dough for the pies, mix the flours in a large bowl with olive oil and ½ teaspoon salt. Add the water, and knead very well. Shape the dough into seven balls.
3. Cut the pumpkin into small cubes. In a large mixing bowl, combine the pumpkin with the bulgur wheat, 1 teaspoon salt, olive oil, raisins, cinnamon, pepper, and fennel.
4. Roll out each ball of dough into a circle roughly 8 inches in diameter. Put 1/7 of the filling in the center, and fold the dough over in half, covering the pumpkin mixture and making an empanada-like shape. Secure the pie by pressing and twisting along the edges of the dough. Repeat with remaining balls of dough.
5. Arrange the pies on a baking sheet, covering loosely with foil. Bake for 60 minutes, until golden brown.
1 ¼ cup whole wheat flour
1 ¼ cup all-purpose flour
⅓ cup olive oil
1 ½ teaspoons salt, divided
1 ¼ cups water
1 (2-pound) pumpkin
½ cup dry bulgur wheat
2 tablespoons olive oil
½ cup raisins
1 teaspoon ground cinnamon
½ teaspoon pepper, freshly ground
1 tablespoon chopped fresh fennel
Recipe from Cyprus Food Treasures by Marilena Joannides [3], copyright 2017. Published by Marilenio Ltd., Nicosia, Cyprus. Stock photo by Vita Marija Murenaite [4] on Unsplash [5].
Links
[1] https://oldwayspt.org/grain/bulgur
[2] https://oldwayspt.org/grain/wheat
[3] https://www.facebook.com/Marilena-Joannides-Cyprus-Gastronomy-1054156287951225/
[4] https://unsplash.com/@runningvita?utm_source=unsplash&utm_medium=referral&utm_content=creditCopyText
[5] https://unsplash.com/search/photos/pie?utm_source=unsplash&utm_medium=referral&utm_content=creditCopyText