Pumpkin pies

First, try a piece of the pumpkin to see if it’s sweet or not. Overnight (or at least for 6 hours) place the pumpkin and the wheat in a bowl and if the pumpkin isn’t sweet enough, add 1-2 spoons of sugar. Keep this covered (the pumpkin will release its juice and the wheat will absorb it). The next day, add the remaining ingredients for the filling and keep it to one side.
Dough: Rub the flour with the oil with your fingers until the oil is absorbed (you can do this in a mixer) then, make a well in the centre (if your are kneading with your hands) and add the water, along with a little salt and the fresh orange juice (if wanted, otherwise replace it with 3 cups of water). If you’re kneading with a food mixer, keep on mixing until the mixture is smooth and elastic. If the dough is too tough, add a little more water, if it is too loose, add a little more flour. Keep it covered for at least ½ an hour to let it settle. Preheat the oven to 180°C. Take small pieces of the dough, spread these out in fine (3cm) round, flat circles (roughly 12-15cm diameter, according to the size of the pumpkin pies you want to make). In the centre of the circles, place a spoonful of filling and fold them into half moon shapes. Then bind the edges together by pushing down on its sides with your fingers until its sides seal firmly. Place the pies on an oven dish layered with baking paper and spread each of them with a little olive oil. Cook in the oven for about 45 minutes, until they become golden brown.


1kg village flour
1/3 cup olive oil
2 cups (approx.)
lukewarm water
1 cup orange juice
A little salt, a little oil
to spread


750g peeled pumpkin, cut in cubes (about 6 cups)
1 cup dried raisins
2/3 cup bulgur wheat
1 tsp cinnamon
½ tsp black pepper
1 pinch of cloves
(if wanted)
1/3 cup olive oil
Sugar (if needed)

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