A sweet pie filled with roasted pumpkin, bulgur, raisins, and cinnamon, wrapped in crispy handmade pastry — a unique Cypriot autumn treat.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: baking tray
Garnishes: sesame seeds, cinnamon dusting
Accompaniments: Cypriot coffee
Instructions
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1
Roast pumpkin until soft, scoop out flesh, and mash.
-
2
Combine mashed pumpkin with soaked bulgur, raisins, sugar, cinnamon, and cloves.
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3
Make pastry: mix flour with olive oil and enough warm water to form a pliable dough.
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4
Roll out dough into circles. Place filling in the centre of each.
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5
Fold into half-moon shapes, sealing edges with a fork.
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6
Brush with water, sprinkle with sesame seeds. Bake at 180°C for 30-35 minutes until golden.
Did You Know?
The addition of bulgur to the pumpkin filling is uniquely Cypriot — it gives the pie a distinctive chewy texture not found in other Mediterranean pumpkin pastries.
Chef's Notes
Equipment Tips
- baking sheet
- mixing bowl
- rolling pin
Garnishing
sesame seeds, cinnamon dusting
Accompaniments
Cypriot coffee
The Story Behind Σιαμισί
Shiamishi represents Cyprus's rural baking traditions, using seasonal pumpkin and pantry staples like bulgur and raisins. These hand pies were traditionally baked in communal village ovens during autumn and remain popular throughout the Limassol and Paphos districts.
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