Pumpkin and Yufka Börek Inspired by Kırklareli’s Kabaklı Kıvrım
Türkiye’s Culture Portal records kabaklı kıvrım as a grated-squash pastry in Kırklareli. This savoury home adaptation uses ready-made fresh yufka, pumpkin and onion. The filling is cooked down in a skillet before the sheets are rolled and coiled in the pan. Allow about 30 minutes of prep and 50 minutes of cooking for 8 slices. Regional source and related recipeTürkiye Culture Portal entry on kabaklı kıvrım · Gümüşhane siron with fresh yufka
Ingredients
Ingredients
Step-by-Step Method
Prepare the filling
Coarsely grate 500 g pumpkin and finely chop 100 g onion. Heat 15 g oil in a wide skillet over medium heat. Stir the onion for 3 minutes. Add pumpkin, 4 g salt and 1 g pepper and stir for about 7 minutes, until the squash softens and no loose liquid remains. Spread on a wide plate to cool.
Roll the yufka
Preheat a conventional oven to 190 °C. Brush a 28 cm round metal pan with 5 g oil. Cut 360 g fresh yufka into half-circles. Divide 20 g oil among the pieces and brush it on thinly. Share the filling evenly along the straight edges. Tuck the ends in and roll loosely.
Coil and bake
Curl the first roll in the centre of the pan. Continue outwards, placing the remaining rolls end to end. Brush the top with the last 5 g oil. Bake on the middle rack for about 40 minutes. Look for a golden top, dry and fairly firm seams near the centre, and a browned base when you lift an edge slightly.
Slice and serve
Rest the börek in its pan on a wire rack for 10 minutes. Cut into 8 slices and serve warm.
Chef's Tips & Tricks
Can the filling go in raw? In this version, cooking it first evaporates the water the pumpkin gives off. Cool it before filling the pastry. The catalogue nutrition calculation uses raw ingredient weights; moisture loss in the oven changes the result.