Pumpkin or Squash Turkish "Pancake" Borek [Babakli Borek] -

This is a quick snack served in Turkey and much of the region. It's also great as part of a meal. According to Musa Dagdeviren [the following is inspired by his recipe], the village women would get together to make the pastry sheets.

I prefer to bake the pumpkin or squash at 350 F till soft. Just cut in half, scoop out and save the seeds as they can be eaten too, and put on a cookie sheet face down to hold in the moisture. When soft, scoop out and mash the flesh. If using a soft skinned squash like Butternut, you can also use the skin.

What you need:

For the dough:

1 cup flour [any kind, I use spelt. You could use a GF gluten free one also]

1 cup oats

1/4 teaspoon sea salt

3/4 cup yogourt

For the filling [adapt as you wish]:

About 454g/1LB cooked squash or pumpkin

1-2 onions finely sliced

1/2 bunch cilantro finely chopped

1/2 bunch parsley finely chopped

1/2 t salt

1/4 t black pepper

1 or 2 hot peppers finely sliced

1-2 T  garam masala

1/3 c butter, ghee, lard or coconut oil [saturated fats should be used for frying]

To make the filling:

Mix all the ingredients in a bowl, except the fat.  Heat the fat in a frying pan and saute everything for about 10 minutes on medium heat. Then divide into equal parts - about 5.

To make dough:

Combine all the ingredients and mix well. Knead the dough for about 5 minutes. Cover the dough in a bowl with a damp cloth and leave for 20 minutes in a warm place.

Divide the dough into 5 parts and let rest another 5 or so minutes. Sprinkle each ball with a bit of flour and roll out on a dusted surface to a 40 cm or 16 inch circle or whatever size you desire.

Spread the filling over half the circle and then fold over the empty half and seal with a little water. Heat a large frying pan on high heat and add about 2 T fat. Test with a few drops of water - they will splat when hot enough [be careful as they may bounce off]. Lower to medium heat. Fry the borek about 2 minutes per side or until done [similar to making pancakes]. Flip and do each side again about a minute. Add more fat if needed between flips- but once the pan is hot it shouldn't need much more fat.

Put on a plate and serve. You can smoother in homemade yogourt if you like.