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Tikvenik, a pastry that blends sweet and savory flavors through the use of winter squash, stands out as one of the distinctive dishes carried from the Balkans into the cuisine of Kirklareli in northwestern Türkiye.
Known locally as tikfinik as well, the pastry reflects a culinary tradition shaped by migration and cultural exchange while continuing to hold a place on local tables today.
Its balanced taste, combining natural sweetness with lightly salted dough, leaves what is described as a gentle sweet finish on the palate.
Tikvenik is presented as a food that connects Kirklareli’s cuisine to its Balkan roots. Chef Julide Baskur explained that the pastry originated in Balkan cooking traditions and was passed down through generations.
She shared that she learned how to prepare tikvenik from her grandmother, highlighting how recipes continue to be handed down through family practice rather than formal training.
According to Baskur, people who try the dish tend to appreciate it greatly, suggesting that its familiar yet unusual flavor profile helps it stand out among regional pastries.
The defining ingredient of tikvenik is winter squash, referred to locally as kara kabak. The vegetable is peeled, diced and boiled before being squeezed to remove excess water and turned into a smooth filling. Eggs, melted margarine, milk, salt and sugar are then mixed in, creating a puree that balances sweet and savory notes.
The dough is prepared separately using flour, water and salt, kneaded until it reaches a softness often described in Turkish cooking as “earlobe consistency,” meaning a pliable and elastic texture suitable for stretching thin layers. After resting, the dough pieces are rolled out, brushed with oil and stacked in groups before being expanded to tray size.
Once the squash puree is spread inside, the edges are folded inward in a pizza-like shape, and the pastry is baked until ready to serve. The result brings together crisp layers and a soft filling, showing how texture plays as important a role as flavor.
The recipe is presented for six to eight servings and follows a process centered on boiling, layering, and resting the dough before baking.
Ingredients
Preparation
Peel and dice the squash, then boil it until soft.
Drain and squeeze out excess water before turning it into a puree.
Add eggs, melted margarine, milk, salt, and sugar, mixing thoroughly.
Prepare dough using flour, salt and water, kneading until soft and elastic.
Let the dough rest for 15–20 minutes, then divide into small portions.
Roll each piece to plate size, brush with oil, and stack in groups of five.
Allow the stacked dough to rest again before rolling it out to tray size.
Place the sheets so they extend beyond the tray edges, pour in the filling, and fold the sides inward.
Bake in the oven until cooked and ready to serve.
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