Manisa Sinkonta with Baked Pumpkin and Onions
Manisa sinkonta is a savory baked pumpkin dish with onions and a tangy tomato paste sauce. This home adaptation follows the Manisa recipe on Türkiye’s Culture Portal. Grape vinegar provides the acidity here, and lemon is omitted. Why is my pumpkin still firm?Overlapping slices can cook unevenly. Spread them in one layer and check the thickest slice with a fork. Nutrition figures use catalog data. The sodium total is incomplete because salt and some other ingredients have no sodium value in the catalog. For a stovetop pumpkin dish, try pumpkin and chickpea stew with cumin.
Ingredients
Ingredients
Step-by-Step Method
Slice the pumpkin and onion
Preheat a conventional oven to 200 °C. Cut 800 g peeled pumpkin into slices about 2 cm thick. Cut 160 g onion into thin strips. Arrange the pumpkin in one layer in a roughly 23 × 33 cm baking dish and scatter the onion over it.
Mix the sauce
Stir 20 g tomato paste and 8 g flour into 120 g water until smooth. Add 35 g olive oil, 25 g grape vinegar, 12 g crushed garlic and 4 g salt. Pour over the slices and sprinkle with 2 g dried mint and 2 g red pepper flakes.
Bake covered
Cover the dish with foil and bake on the middle rack for 35 minutes.
Uncover and brown
Remove the foil and bake for about 20 minutes more. A fork should slide easily into the thickest slice, and some onion tips should be browned. A little thickened sauce in the dish is expected. Serve warm.
Chef's Tips & Tricks
Why is my pumpkin still firm? Overlapping slices can cook unevenly. Spread them in one layer and check the thickest slice with a fork. Nutrition figures use catalog data. The sodium total is incomplete because salt and some other ingredients have no sodium value in the catalog.