Fall Dinner Recipe: Pite with Pumpkin
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So here I am on another 80 degree day trying to write a blog post about Fall. You pumpkin fans better be happy; this Fall dinner recipe features plenty of pumpkin! I teamed up with a new blogger friend for this post who so kindly shared this recipe. Argjenda runs the blog XO Argjenda. She is originally from Kosovo, a state next to Albania in Southeastern Europe. This is considered a traditional Albanian dish where she is from. Here are her directions and photos to help you along.
*10/2018 Edit: I did try this recipe, and it came out pretty well on the first try though I did change some things up with the ingredient amounts. I will put my version below this post.
Pite with Pumpkin – Albanian Traditional Food
Dough: 2 3/4 cups water; 6 3/4 cups flour; 1 tablespoon salt
Step 1: Combine flour and salt in a large bowl. Make a well in the center. Then start adding water. Use a spoon to stir the mixture until combined, then use your hands to bring the dough together in the bowl. After the dough is ready, divide it in 16 small pieces.
Step 2: The 16 small pieces should be pressed with a dough roller (if you don’t have a dough roller, use wine bottles *thank me later*). After pressing them, collect the pressed dough in 2 groups (8 each) and put oil in both sides of every dough.
Step 3: Cut the pumpkin in tiny pieces with grater. Add milk, sugar, oil and cream cheese. Mix them together.
Step 4: Take both groups of 8 pieces of dough each, and make them bigger with the dough roller. Put the first one in a round baking pan. Then add the pumpkin. After the pumpkin is all settled down, put the other dough on top.
Step 5: Put it in the oven for about 15-20 mins in 475 degrees Fahrenheit. When you think that it is ready, take it out of the oven, and by using you hand put some drops of water on it.
Step 6: Enjoy it. Bon appetite!
Please let us know if you tried this recipe, and how it turned out.
*How I made mine:
The amount of dough seemed to be so much I decided to instead use a 9×11 glass baking dish, and used only 3 1/2 cups (one 29 oz. can) of pumpkin. Since I was using canned pumpkin I did not need to grate it. I think I could have used a little more cream cheese (maybe closer to half or the whole box), and some more sugar. I was nervous about using so much oil, but the crust turned out perfect after baking for about 35 minutes. If you really only want to make this dish in a regular pie-pan size you could prob get away with halving the suggested ingredient amounts.
Thank you for reading!
Jillian & Argjenda
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