Squash Pastry

Squash Pastry

Kabak Böregi (Squash Pastry)

This is a light but delicious entrée. Make one day ahead. Serves 4-6.
1 yufka (thin sheets of unleavened bread dough)
2 small or 1 big squash
2 eggs
250 grams White Cheese (Beyaz peynir) crumbled.
1-2 green onions or 1/3 leek, finely chopped
1/4 (3 oz) cup of milk
5 tablespoons fresh dill, chopped
Freshly gound nutmeg muskat
Salt, paprika and pepper
1 cup (8 oz) Kasar cheese (a kind of Turkish cheese similar to mild white cheddar and can easily be found even at the Bakkal at the corner)
1/2 cup (4 oz) galeta unu (bread crumbs)

1) Wash and grate the squash without peeling.
2) In a large bowl add the squash, white cheese (crumbled), 2 eggs, chopped green onions or leek chopped dill (or both of them) and nutmeg
3) Add salt, pepper, paprika and milk.
4) Tear the yufka into small pieces (I’d rather cut with scissors, it is easier), add into the bowl with other ingredients and mix well.
5) Pour into Pyrex and place in the refrigerator overnight.
Just before cooking, remove the dish from the refrigerator and sprinkle a combination of kasar and breadcrumbs over the top.
7) Bake 30-35 minutes at 140-150C
8) Serve hot. Afiyet Olsun (Bon appetite)!!!

Note: Although the original recipe is with 2 yufkas, 125 gr. margarine and more cheese, in the course of time I left margarine, lessen the amount of white cheese and the yufka and this pastry turned into a light meal with more vegetable taste. From time to time if there is some cream left at the corner of the refrigerator I add it also. Anyhow I am sure once you bake, you add different tastes to it. It tastes like mücver, one of the delicious courses of Turkish cuisine made of fried squash.