Bal Kabağı Sinkonta Recipe
The kabak sinkonta (zucchini sinkonta) recipe I shared in the summer was really loved. As such, it was inevitable to share the recipe for the bal kabağı sinkonta (pumpkin sinkonta). The pumpkin season has arrived. But if you grew up with a cuisine focused on lentil soup, meatballs and potatoes, you probably won't think of doing anything other than pumpkin dessert with pumpkin. Although Turkish cuisine is a very rich cuisine, it is not gathered under one roof. Turkish cuisine is actually a whole of different cuisines. Each region has its own cuisine, and unfortunately, it has not been possible for these cuisines to move from one place to another until knowledge transfer has risen recently.
Sinkonta is a dish belonging to the Aegean cuisine, for example, and as I mentioned in the zucchini sinkonta recipe, Aegean cuisine is not very accessible to those outside the Aegean due to various reasons. One of the best ways to crack this is to search and learn and try them. Bal kabağı sinkonta and kabak sinkonta are great recipes to start. Moreover, with bal kabağı sinkonta, you have another recipe that you can make with pumpkin.
Let me spare a paragraph for those who cannot think of pumpkin in a salty meal other than desserts. My husband is also in this group. He has such a prejudice that he pretends like I use rock candy, not pumpkin, for the dish. He can not reconcile pumpkin and salty food in his mind. Despite this, he can eat bal kabağı sinkonta without complaint. Frankly, I don't think he loves it, but he can eat it. If he can eat it, everyone can eat it.
Enjoy the recipe...
Ingredients
- 1 kg of pumpkin,
- 1 onion,
- 2 cloves of garlic,
- 1 tablespoon tomato paste,
- 1 tablespoon of flour,
- 2 tablespoons of vinegar of any kind,
- Juice of 1 lemon,
- 1/4 cup of olive oil,
- 1 handful of chopped fresh mint,
- 1 teaspoon of dried mint
- 1 teaspoon of pepper flakes,
- 2 cups of water,
- Salt.
Preparation
- Peel and chop the pumpkin,
- Chop the onion in half a moon shape,
- Slice the garlic,
- Mix them all in an ovenproof dish,
- In a separate bowl, whisk the tomato paste, flour, vinegar, lemon juice, fresh mint, dried mint, pepper flakes, salt, olive oil and water,
- Pour the mixture over the vegetables,
- Cover it with greaseproof paper and bake in a pre-heated oven for 45 minutes.,
- Remove the greaseproof paper and bake for 15 mins. more.
Enjoy your meal...