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Cypriot Pumpkin and Bulgur Pie

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Ingredients Edit

Stuffing Edit

Sauce Edit

Directions Edit

Stuffing Edit

  1. To make the stuffing for the pie we sauté the shallots in a little olive oil, and then add the pumpkin, and the pounded wheat and cook for an extra minute.
  2. We pour in the broth and raisins and cook until all the juices have almost evaporated.
  3. We season with the sugar, salt and pepper and we fold in the mint.
  4. We cook the pies in small individual tartlets (6 cm in diameter).

Sauce Edit

  1. For the sauce we run all the ingredients in the blender for two minutes and then strain.
  2. We make a salad with the cilantro leaves, which we dress with the lemon juice and olive oil, and serve it with the pie.
  3. The cilantro oil goes on the sauce.

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