Burma (roll with pumpkin and walnuts)
5 servings
50 minutes
Burma is an exquisite dessert of Tatar cuisine that embodies the traditions and sophistication of Eastern gastronomy. This sweet roll with pumpkin and walnuts has deep historical roots, passed down through generations as a symbol of hospitality. The delicate dough infused with the aroma of melted butter envelops a juicy pumpkin filling complemented by crunchy nuts and sweetness from sugar. Baked to a golden crust, burma acquires a light caramel note that harmonizes with the natural sweetness of pumpkin. It is enjoyed warm, relishing the contrast between the soft filling and crispy shell. Burma pairs perfectly with tea or coffee, becoming the centerpiece of family meals and festive gatherings. This dish not only delights the taste but also provides a sense of coziness and traditional warmth of a Tatar home.
1
Sift the flour.
- Wheat flour: 1000 g
2
Make a hole.
3
Dissolve salt in water and pour this mixture into the flour.
- Salt: 1 teaspoon
- Water: 2 glasss
4
Add an egg and a tablespoon of oil there as well.
- Chicken egg: 1 piece
- Vegetable oil: 1 tablespoon
5
Everything mixes well.
6
Cover with a napkin and leave for 20 minutes.
7
Cut the pumpkin into 8 pieces.
- Pumpkin: 2000 g
8
Peel and remove the seeds.
9
Grate on a coarse grater.
10
Chop the walnuts not too finely.
- Shelled walnuts: 260 g
11
Divide the dough into 3 parts and roll each part into a large thin circle.
12
Grease the circle with melted butter.
- Clarified butter (ghee): 1 glass
13
Spread the pumpkin in a thin layer over the sheet of dough.
- Pumpkin: 2000 g
14
Sprinkle with walnuts and sugar (to taste).
- Shelled walnuts: 260 g
- Sugar: to taste
15
Wrap into a roll and place on a baking sheet.
16
Brush the top with melted butter.
- Clarified butter (ghee): 1 glass
17
Bake in the oven at 200 degrees for 40-50 minutes until a golden crust appears.
18
Slice the roll while it's hot.
