Recipe: Tetumi Lidsk | Middle Eastern Pumpkin Filo Boreks

Tetumi Lidsk (Middle Eastern Pumpkin Filo Boreks) | Heat in The Kitchen | Middle Eastern

These are great! Another win for Middle Eastern food.

Feel free to browse recipes from our Retro Recipes series. You might also like our Pumpkin recipes here and here. Or you might like to browse Middle Eastern recipes here and here. Check out our easy Autumn recipes here and here.

Tetumi Lidsk (Middle Eastern Pumpkin Filo Boreks)

Filo pastry is often used for making boreks. Boreks can be stored for up to a fortnight in the fridge and up to 3 months in the freezer. When using filo pastry, use 1 sheet at a time and keep the others covered, otherwise they will dry out and go crumbly.

pastry filo pastry 110 g butter, melted
Filling 450 g pumpkin cut into 2.5 cm cubes 2 Tblspn ghee or butter
1 large onion, chopped 1 Tblspn lemon juice (or 2 Tblspns fresh pomegranate juice)
0.5 tspn cinnamon 1 tspn salt
0.5 tspn black pepper

Cook the pumpkin in lightly salted water until tender. Drain and mash. Heat the 2 Tblspn ghee or butter, add the onion and fry until soft and turning golden. Place the mashed pumpkin, fried onion and other ingredients in a bowl and mix well. Cool.

For Triangles: Remove 1 filo pastry sheet and cut into strips about 15cm x 25 cm. Brush each with melted butter and fold lengthways to make strips 7.5 cm x 25 cm. Place 1 tspn of the filling 2.5 cm in from the edge of the strip nearest you, and then fold the right corner diagonally across the mixture. For the next fold, fold directly upwards, using the top of the triangle just formed as the base of the new one. Then fold diagonally from the left, using the right diagonal side of the last triangle as the left diagonal base of the new triangle. Fold upwards again. Continue as before.

For Fingers: Alternatively, cut the sheet in 12cm x 30 cm strips, lightly butter each with melted butter and place 4 strips on top of each other. Place 1 teaspoon of the filling 2.5 cm from the edge nearest you and spread it out in a thin ridge. Fold over the edges of the pastry slightly and butter the sides, and then roll up.

For Squares: Alternatively, cut into strips about 15cm x 25 cm. Brush each with melted butter and fold lengthways to make strips 7.5 cm x 25 cm. Place 1 tspn of the filling about 2.5 cm from the edge nearest you and fold in the edges slightly. Butter the edges. Fold over the bottom over the filling, and then continue to fold into a 7.5 cm square.

Baking: Arrange on a greased baking tray, and brush the top of each pastry with any remaining melted butter. Place in a 190 degree C oven and bake for 30 minutes or until golden. They can also be deep fried, but I try not to deep fry too many things.

0503

 

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