Boil the pumpkin pieces in water for 10-15 minutes, until fork tender. Drain well and transfer to a blender with the tahini, garlic, 1/3 cup lemon juice, salt, cumin, 1 teaspoon paprika, and ground black pepper to taste.
In a large skillet warm 3-4 tablespoons olive oil and sauté the leeks over medium heat, stirring every now and then, until soft, about 15 minutes. Preheat the oven to 400.
Dilute the pickling lime in the water and add the diced pumpkin. Leave for 4 hours or overnight, and drain. Rinse thoroughly under cold water. Drain and lay on paper towels to dry the pieces.
An unusually deep flavored sweet pumpkin pie from the large island of the northeastern Aegean. The cheese used in Lesbos is the local ladotyri (cheese aged submerged in olive oil). Parmigiano Reggiano is a good substitute.
Plain, as my mother liked them, or stuffed with nuts, as some people on the islands do, these Christmas cookies are my favorite sweet.
Greek Books
Out of print
Copyright Aglaia Kremezi 2008 | Interface Design by Defrost Design | web development by ds-creative.gr
Greek Books
Out of print
Copyright Aglaia Kremezi 2008 | Interface Design by Defrost Design | web development by ds-creative.gr