Kolokotes Maratheftikes- Butternut squash pies
Κολοκωτή. Κυθραιώτου 2013, 66.
A special variation of a well-known and beloved Cypriot pies with butternut squash. In Marathasa, kolokotes were usually savoury.
Name - Recipe
Κολοκυθόπιτες από την περιοχή της Μαραθάσας.
For the dough:
5 cups of village flour
¾ cup olive oil
1 tsp. salt
1 tsp yeast
water for kneading (about 2 to 2 ½ cups)
For the filling:
1½ kg butternut squash, cut into small cubes
1½ cups of olive oil
¼ cup of bulgur wheat
1 onion, finely chopped
a bit of salt
freshly ground black pepper
1 tablespoon of dried spearmint
cinnamon (optional)
¾ cup raisins (optional)
In the previous evening, cut the butternut squash into small cubes, salt it and place it in a colander to drain the liquid. In a pan,add the olive oil and, when hot, sauté the onion. In a bowl, add the pumpkin, bulgur, salt and the sautéed onion and mix. Season with salt and pepper and add the spearmint, cinnamon and the raisins. In another large bowl, add the flour, oil, yeast and as much water as needed. Knead until you have a soft and smooth dough. Let the dough rise, covered, for about forty minutes. Roll out the dough with a rolling pin, into small round sheets. Place 2 tablespoons of filling on each sheet and close the sheets into a crescent shape. Fold them, turning the edges of the sheet slightly upwards and press with a fork or your fingers. Place the kolokotes on a baking tray and bake in the oven until golden brown ( Kythraiotou 2013, 66-67).
Sautéing.
Baking in the oven.
In Marathasa solely, the housewives used to flavour the stuffing with spearmint. They would not use cinnamon or cloves, which is customary in other places in Cyprus. They would also add onion, an ingredient which is not found in other traditional kolokotes recipes (Kythraiotou 2013, 66).
Functional and symbolic role
Kolokotes were often prepared during the fasting period. They were usually associated with the fasting period of Christmas and Easter (Kythraiotou 2013, 66).
Additional information and bibliography
Kythraiotou F. (2013), Marathasa Gastronomic Guide, Ministry of Education and Culture - Pedagogical Institute, Nicosia.
Petroulla Hadittofi, Argyro Xenophontos
Κολοκοτές. Πηγή: Στάλω Λαζάρου.
Κολοκοτές. Διακρίνεται η γέμιση με κόκκινο κολοκύθι, πλιγούρι και σταφίδες. Πηγή: Στάλω Λαζάρου.
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