Tikvenik
As you may have guessed, Thanksgiving is on the Unmentionable List in this household, together with the United States, the French, fast food, tea without milk, American spelling, American pronunciation, fine weather, American football and fresh vegetables. Scratch that last. We both love pumpkin pie, however, so Pumpkin Day is just fine.
It’s a short post today as I know you all have delicious foods to cook and close people to celebrate with. But I would love to hear what you are thankful for today when you get a minute. I have plenty of things to be thankful for this Pumpkin Day: a wonderful family, great friends, good health…and freshly made Tikvenik, which is just a fancy word for Bulgarian pumpkin pie. Directions below:
1. Buy 1½ kg. (3 lbs.) of yellow pumpkin, a pack of phyllo dough, granulated sugar, chopped walnuts, cinnamon, vegetable oil and confectioner’s sugar.
2. Cut the pumpkin in pieces, peel and grate them or use a mixer to chop them into small pieces. Mix into a bowl the grated pumpkin, 2 soup spoonfuls of vegetable oil, 300gr. (10.5 oz.) of granulated sugar, 200gr. (7 oz.) of chopped walnuts, and a pack of cinnamon (about 30gr./1.5oz.).
3. Put a couple of spoonfuls of the mixture in the middle of a phyllo dough sheet and start rolling the sheet. If the dough is too thin, use two sheets for each roll. Sprinkle water and vegetable oil on each sheet so the pie is not too dry.
4. Coil the first roll tightly in the middle of a pre-oiled baking pan. Arrange the rest of the rolls around it in a circular fashion so it resembles a snail shell. It helps if you use a round baking pan, although I didn’t. Put a few small pieces of butter on top of the pie and bake for 50 mins or until golden brown in a pre-heated 180Cº (350F) oven. Sprinkle with confectioner’s sugar and enjoy hot or cold.
Tip: Beware—if a Bulgarian calls you Tikvenik (pumpkin pie), they don’t think you are made of sugar, spice and everything nice; they’ve just told you you are not the brightest bulb in the box.
A Piece of Tikvenik
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I am sitting here drinking tea without milk in the United States, but in any case, this looks delicious!
Hi Sara! Glad *someone* understands tea (but then again, if Boston folk don’t, who would, eh?). I must say your Bosnian leek and celery pie looked absolutely mouth-watering. I feel inspired to do the Bulgarian equivalent now!
“But I would love to hear what you are thankful for today when you get a minute.”
I came across this blog basically at random, but since you asked– I am thankful for my friend Dalia. I am thankful that God created such an exquisite, kind, beautiful, and good person. The world is a hard place, and I’ve seen perhaps a few more horrors than a fragile heart like mine should be called upon to endure. I would withdraw into despair but for one thing: Dalia exists. And if the architect of the universe could create someone like her, then the rest of the world which He created must have good in it as well. Through her, the world is redeemed. Because of her, life is worth living, and I am happy to draw breath.
Every day, I am amazed how much difference a single person can make in your life. You’re right: kindness is a rare commodity these days, yet it costs nothing to render and a small amount goes a long way. Thank you for reading.
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