Cypriot Pumpkin and Bulgur Pie

Ingredients

• pie dough with crushed coriander (pâte sablée)

Stuffing

• 150 g pumpkin cut brunoise
• ½ cup pounded wheat
• 2 shallots finely cut
• ⅓ cup raisins soaked in brandy
• ⅔ cup vegetable broth
• 3 tbsp mint julienned
• 1 cup cilantro leaves
• cilantro oil
• juice of ½ a lemon
• olive oil
• sugar
• salt and pepper

Sauce

• 1 cup yogurt strained
• ½ garlic clove
• 2 tbs water
• honey
• salt and pepper

Directions

Stuffing

1. To make the stuffing for the pie we sauté the shallots in a little olive oil, and then add the pumpkin, and the pounded wheat and cook for an extra minute.
2. We pour in the broth and raisins and cook until all the juices have almost evaporated.
3. We season with the sugar, salt and pepper and we fold in the mint.
4. We cook the pies in small individual tartlets (6 cm in diameter).

Sauce

1. For the sauce we run all the ingredients in the blender for two minutes and then strain.
2. We make a salad with the cilantro leaves, which we dress with the lemon juice and olive oil, and serve it with the pie.
3. The cilantro oil goes on the sauce.