City on a grain of salt. Tuzla means a place of salt and it lays on top of the salt lake. It is suspected it has been there for around 7000 years as one of the oldest places in Europe.

Monday, February 12, 2007

Dry pumpkin wedges

Oh i love dry pumpkin, we call it curta, pronounced churta. Delicious…
If you have any interesting recipes with pumpkin, please feel free to share.

Have a nice week.


Blogger isabella said...

Hey, I can read Bosnian: Nationalism and religion (something) Balkans! That's what it says in the paper, right ;-)

As far as the pumpkin goes - in addition to pumpkin soup and pie, I make pumpkin/squash spaghetti to cut down on carbs within a meal.

Enjoy your suha curta!

12 February, 2007 02:12  
Blogger Kate said...

The colours are wonderful; luscious shades and tones!!

12 February, 2007 02:16  
Blogger Ravenchase Junkie said...

The color in your photo is fantastic. I like pumpkin too, but I don't cook much, so I have no recipe to share.

12 February, 2007 04:22  
Blogger ~tanty~ said...

My mother used to make a 'kolak' from pumpkin. It is a sweet compote made of starchy fruits (cassava, bananas, pumpkin, etc) stewed in coconut milk and palm sugar.
Love the colors in this photo :)

12 February, 2007 07:27  
Blogger photowannabe said...

I have never heard of pumpkin called dry pumpkin. How do you use it?
Only thing I know is pumpkin pie and also toasted, salted pumpkin seeds. Sorry, not much help.

12 February, 2007 07:49  
Blogger Sally said...

I love pumpkin in lots of ways. Roast pumpkin with roast lamb is great - or even just as an accompaniment to any meal. Cut into smallish pieces - you can leave the skins on if you like....spray or drizzle with a bit of oil, and chuck 'em in the oven for 20-30 minutes. Easy!

I reckon ginger, cumin, cinnamon and nutmeg are all good with pumpkin (probably not all at once!)

12 February, 2007 07:50  
Blogger Meg in Nelson said...


12 February, 2007 07:50  
Blogger Olivier said...

moi je les prefere en soupe, une bonne soupe aux potirons Hummm. Belle couleur.

me I prefer them out of soup, a good soup with the Hummm pumpkins. Beautiful color.

12 February, 2007 10:18  
Anonymous Jackie said...

I make a pumpkin/squash soup too, but my favourite (new) recipe is:

Boil half a pumpkin (I use butternut squash) and a couple of sweet potatoes (sliced) until they're nice and soft. In the meantime saute a couple of onions (I prefer red onions, but whatever you can get), a sliced carrot, a couple of sliced garlic cloves and some chopped chilli pepper for a while, and squeeze the juice and pulp of one or two limes into the mix. When the pumpkin and sweet potatoes are soft, drain them and mash them with a potato masher, then add them to the rest of the ingredients and mix round. Serve with pitta bread and salad.

Simple, easy and delicious.

The pumpkins in your picture don't look like butternut squash by their shape, but do by the colour of the flesh. So I'm sure it would be possible to use these :)

12 February, 2007 10:55  
Blogger Dsole said...

pumpkin, that's a funny name uh?
Nice colors!

12 February, 2007 18:37  
Blogger Keropok Man said...

my mum makes pumpkin rice, and they are delicious!

btw, those apple looks so red and delicious!

14 February, 2007 15:34  

Post a Comment

Links to this post:

Create a Link

<< Home