Thursday, April 14, 2011
Kadi gu'mma (Fried small pumpkin pies)
"Kadi gu'mma" mostly made in Khorezm region, but has the varieties in other regions too. In Tashkent we have "Qovoqli varaqi somsa" which is similar to "Kadi gu'mma". The dough for these pies can be made in two different ways- the simple one and the puff one. Simple one is same as in recipe "Horazmcha Gumma (fried small meat pies)", and the second, puffy one is made as in recipe "Qovurma varaqi somsa (Fried puff samusa)", but after greasing and rolling the dough into long log, instead of cutting along the stick, slice the log in equal 1 inch pieces. Put them on their flat side, sprinkle some flour and roll them out.
The same dough as in recipe "Qovurma varaqi somsa (Fried puff samusa)"
300 grams of pumpkin, peeled and grated
1 big onion, peeled and sliced thinly
40 grams of butter
1 tsp of cumin seeds
1 tsp of coriander
Salt to taste
Sugar to taste (optional)
For the filling, melt the butter and fry onions until transparent. Add salt, sugar and spices. Take from heat and add in grated pumpkin, mix well and set aside.
Prepare the dough and after rolling out all of the pieces, put 1 tbsp of filling and pinch the edges.
After you done with pinching, cut along the sides with a special knife, just to give the edges beautiful look.
Fry over medium heat until golden and turn. Repeat with the other side.
When "Kadi gu'mma" s are ready, put them on a paper towel for 10 min, just to get rid of that excess oil.
Serve and enjoy!