If you are using fresh pumpkin, put the chunks in a large pan, cover with water and bring to a boil. Turn down to a simmer, cook for 20-30 minutes, until tender, then drain into a colander and leave to steam dry for 30 minutes, so that all the excess liquid evaporates. Meanwhile, peel and finely chop the onion and set aside.
Heat the oven to 220C /425F/gas 7. Brush a deep, loose-bottomed 24cm fluted pie tin with a little oil . Press the pumpkin-bulgur dough evenly into the base and up the sides of the tin, then drizzle generously with olive oil, gently brushing it around so it covers the whole surface of the dough. Bake for about 35 minutes, until the crust is golden all over and the tops of the sides are slightly browned.
When I lost my job, I thought I have lost it all. With the little cash of $2000 I got $18,300 within a week trade, she may not know but really she have save me Nelly_wa_Macha
It’s Kibbet Yukteen not Lakteen.
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