A traditional recipe for traditional pumpkins from Food Bloggers "The Fella Twins".
Food Bloggers Katerina and Georgia Fella present us every Sunday through their weekly column in SotiraNews their unique recipes.
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Read the Fella Twins interview here on SotiraNews
Execution Time: 2 1/2 hours
Portion: 5
Components:
For the Dough:
• 1600 gr. rustic flour
• 400 gr. soft flour
• 1 tbsp. salt
• 12 tbsp. olive oil
• 12 tbsp. sunflower oil
• 8 tbsp. vinegar
• juice of 1 orange
• lukewarm water about 670 gr. - 890 gr. or as long as it takes
For the filling:
• 2 kg of pumpkin
• 200 gr. thick groats
• 70 gr. vermicelli
• 350 - 400 gr. raisins
• 1 large onion, finely chopped
• 4 tbsp. olive oil
• 2 tbsp. sunflower oil
• 1 tbsp. cinnamon
• 2-3 tbsp. sugar
• ½ κ.γ. black pepper
• 1 pinch of salt
Execution Method:
For stuffing
• Peel the pumpkin and cut it into small cubes. Put it in a large bowl and keep it aside.
• Put the olive oil, sunflower oil and chopped onions in a pan and sauté over medium heat for 5 minutes. After they are sautéed well, add the oatmeal and the vermicelli and sauté well until they get a nice color. Remove and add to the bowl with the pumpkin.
• Next, add the rest of the filling ingredients except the raisins. Mix very well. Keep the mixture covered in the refrigerator for 1 night. (The pumpkin will lower its fluids and the oatmeal will absorb them). The next day, mix in the raisins and set aside.
For the dough
• In a large bowl put the flour, olive oil and sunflower oil and rice them all together until they look like crumbs. Next, make a puddle in the center and pour in the lukewarm water, salt, vinegar and 4 tbsp. from the fresh orange juice and knead until it becomes an elastic and smooth dough.
• Shape it into a ball, wrap it in cling film and leave it in the fridge for at least 1 hour to rest.
Preheat the oven to 180 ° C. Cut the dough into small pieces, take one piece and keep the rest covered with a towel so they do not dry out. Knead it for a while on a floured surface and then open it in a thin sheet with a sheet machine or with the help of a rolling pin.
• With a round cutter we cut discs from our sheet and with a large spoon we take from the filling and place on the dough. We have a bowl of water next to us and we wet the circumference of the dough circle. Fold in half and glue the two ends making 'crescents'. With a fork, press the points where the dough joined to close them well.
• In the same way we fill the rest.
• Put oil paste in a pan and spread the pumpkins on, leaving a distance of 2-3 cm between them and lightly grease them with a little orange juice. Bake for 30-40 minutes until well browned.
SotiraNews