Real African Dishes: [MC-AllEthnic-Recipes] Cypriote Squash Turnovers

* Exported from MasterCook *

Cypriote Squash Turnovers - Kolokotes

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Serving Size : 0 Preparation Time :0:00
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Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Filling:
3 cups diced squash -- peeled and diced
3 tbsp pourgouri -- to 4 T. (coarse crushed wheat - I used couscous)
3 tbsp olive oil
2 tbsp sugar
1 cup golden raisins
1 tsp ground cinnamon
1/2 tsp salt
1/2 tsp pepper
1/2 tsp ground cloves
Dough ingredients:
4 cups all purpose flour
1 tbsp lemon juice
1 tsp salt
1/2 cup olive oil
1/2 cup water -- to 1 cup as needed

Wam olive oil in a large frying pan. Add diced squash. Toss until squash
gives up most of liquid. Add pourgouri or other crushed wheat. Toss with
sugar, raisins, and spices.
Mix all stuffing ingredients at least 24 hours in advance in order for the
squash and the pourgouri to absorb the flavors of the cinnamon and cloves.

The following day we prepare the dough mix.

Place the flour in a bowl and mix well with salt.

Add the olive oil and with your fingers mix well until the oil is fully
absorbed by the flour.

Gradually add the lemon juice and water and knead until the dough is firm.

Cover the bowl with a thick cloth and let it rest for about 45 minutes.

Knead again for about 5 minutes and now you are ready to open your
homemade fillo.

Cut your dough in 6-8 pieces and form into small balls.

With a dough roller, roll each ball into a long and wide sheet of about
1/8 inch thick. Cut your fillo into round shapes of about 6 inches in
diameter.

Brush lightly each piece at the edge with cold water and place in the
center 1 1/2 to 2 tbsp of stuffing.

Fold them into half moon shapes and with a fork press the edges of your
kolokotes to seal.

In a baking tray place non-stick cooking paper and place your kolokotes
on it.

Preheat your oven to 360 degrees and bake for about 20-25 minutes or until
light golden brown.

Your kolokotes are ready to be served. They can also be eaten cold.

Yield: unknown

Kolokotes are a very much known and popular home made Pastry in Cyprus.
People usually make them during the cold days of the winter. I believe
they are worth trying, because they are very tasty, nutritious and best of
all they are made with all natural ingredients. I don't thing they are
very well known outside Cyprus unless you are Cypriot or the recipe was
given to you by a Cypriot. The most important think to remember is that
the stuffing ingredients have to be prepared at least 24 hours in advance.

ChuipaNote: for these Cypriote turnovers, you can also use store-bought or
homemade phyllo dough. I've also (in a desperate moment!) used wonton
wrappers.

Cuisine:
"Greek"
Source:
"Unknown"
S(Formatted by Chupa Babi):
"May 2012"
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Per Serving (excluding unknown items): 4034 Calories; 155g Fat (34.0%
calories from fat); 65g Protein; 611g Carbohydrate; 30g Dietary Fiber; 0mg
Cholesterol; 3251mg Sodium. Exchanges: 30 Grain(Starch); 9 Fruit; 30 Fat;
1 1/2 Other Carbohydrates.

Nutr. Assoc. : 0 0 449 0 0 0 0 0 0 0 0 0 0 0 0 0