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Knish Kabak (P, TNT)
Source: Rina's mother
Serves: 16

French dough (or phyllo), make 2 portions
500-750 grams fresh pumpkin, grated
1 cup raisins
2 tbsp. sugar (it can be brown sugar.)
1/8 tsp. salt
2 tbsp. flour (full)
2 tbsp. oil (about)

In big bowl, mix all ingredients except the oil.

Roll out dough to a leaf. Arrange half of the pumpkin on the dough near you. Sprinkle oil on pumpkin.

Start rolling upwards (away from you). Fold from the sides continue to roll, try and roll tight.

Put on a baking pan which is covered with baking paper. Continue with the second leaf.

Brush on top some oil. Bake in preheated 325-350°F moderate oven for about 35-40 minutes, or until nicely browned.

Poster's Notes: From my own collection "From my mother with love and more." This recipe came from my mother, she came from Kishenev Moldavia.

We eat the Kabak warm to hot with our main dishes, but my father prefers to eat it after dinner. We do not call it dessert. The Knish Kabak which is made with French dough (puff pastry) or phyllo, and baked. We eat it again warm to hot with coffee or tea.

KABAK is in Yiddish for Pumpkins. It came from the Russian name Tekva.

Posted by Rina Perry

Nutritional Info Per Serving: N/A