A traditional Afghan dish, with a twist. Quick and easy to prepare. A great way to hide pumpkin. Substitute the pumpkin for potato and spinach, or lentils, for a variety of different lunch options, or serve as a side with dinner.
150g pumpkin, shredded
1 cup leek, thinly sliced
1 tsp crushed coriander seed
1 tsp cumin
1 tsp tumeric
½ tsp crushed garlic
1 Tbsp olive oil
6 flour tortillas (regular size)
2 Tbsp plain flour
2 Tbsp water
1. Heat oil in frying pan over medium heat. Add leak, coriander seed, cumin, tumeric and garlic.
2. Cook for 2 minutes then stir in pumpkin.
3. Cook for further 6 minutes, stirring, and remove from heat.
4. Place generous 1/3rd cup of filling on half of each tortilla, leaving a 1 cm border at the edge for sealing.
5. Mix flour and water into a paste, and dribble along border. Fold tortilla in half and press edges together.
6. Place in non-stick frying pan over low-medium heat, and brown each side. Serve hot.
Dough mix (alternative to tortillas)
3 cups plain flour, plus extra for rolling
1 tsp salt
3 Tbsp olive oil
¾ cup water
1. Whisk flour, salt and 1 Tbsp of olive oil together in a large bowl.
2. Add water, and mix until you can form a ball (sprinkle with flour if sticky, or water if too dry)
3. Knead until dough is smooth and soft, approx 8 mins.
4. Allow to rest for 20 mins (cover with dampened teatowel).
5. Divide the dough into 6 equal pieces, and shape each piece into a ball.
6. Flatten with the palm to make a circle, then lightly flour each side and roll each piece into a thin round about 20cm across. Place under dampened teatowel until ready to stuff. Ensure they are well floured if you stack them while working.
7. Placing filling as above, without the need for paste along the border
8. Use remaining olive oil in frying pan, over medium to high heat, and fry each side until golden brown.