Kosovaarse pompoentaart (Kungullore)

Name: Kosovaarse pompoentaart (Kungullore)
Prep time: 40 min
Cook time: 45 min
Total time: 1 h 25 min
Cuisine: Kosovo
Ingredients: 1 lb (450 g) fresh pumpkin, peeled, seeded and grated; 2 1/2 cups (310 g) all-purpose flour, plus extra for dusting; 3/4 cup (180 ml) warm water; 1/3 cup (80 ml) sunflower oil or vegetable oil, divided; 1 tsp (5 g) salt, divided; 1/2 tsp (1 g) black pepper (for savory version); 1/4 cup (50 g) granulated sugar (for sweet version); 1 tsp (2 g) ground cinnamon (for sweet version)

Kungullore Zeg het: koon-goo-LO-reh

Door de Passport Plate-redactie. Gepubliceerd 14 november 2026.

Spring naar recept Pin het

Kungullore is een traditioneel Kosovaars gelaagd gebak gevuld met geraspte verse pompoen. Het kan op een hartige manier worden bereid met zout of op een zoete manier met suiker en specerijen. Families bakken het vooral in de herfst als pompoenen in het seizoen zijn en serveren het als een troostrijk hoofdgerecht, bijgerecht of dessert bij alledaagse maaltijden en bijeenkomsten. Het dunne, bladerige zelfgemaakte deeg omhult een vochtige, geurige pompoenvulling die eenvoudige, seizoensgebonden ingrediënten en vindingrijk thuis koken benadrukt.

Kosovaarse pompoentaart (Kungullore)

Kungullore

Uitgesproken als koon-goo-LO-reh

Voor: 8
Voorbereiding: 40 min
Bereiding: 45 min
Totaal: 1 uur 25 min
Niveau: Gemiddeld

Ook notenvrij en ei-vrij.

Allergenen: bevat gluten. Controleer etiketten op verpakte ingrediënten.

Ingrediënten

8 porties

1 lb (450 g)450 g (1 lb) fresh pumpkin, peeled, seeded and grated
2 1/2 cups (310 g)310 g (2 1/2 cups) all-purpose flour, plus extra for dusting
3/4 cup (180 ml)180 ml (3/4 cup) warm water
1/3 cup (80 ml)80 ml (1/3 cup) sunflower oil or vegetable oil, divided
1 tsp (5 g)5 g (1 tsp) salt, divided
1/2 tsp (1 g)1 g (1/2 tsp) black pepper (for savory version)
1/4 cup (50 g)50 g (1/4 cup) granulated sugar (for sweet version)
1 tsp (2 g)2 g (1 tsp) ground cinnamon (for sweet version)

Bereiding

In a large bowl, combine the flour and 1/2 tsp (2.5 g) salt. Gradually add the warm water and 2 tbsp (30 ml) of the oil, mixing until a soft dough forms. Knead on a floured surface for 6-8 minutes until smooth and elastic. Cover with a damp cloth and let rest for 20 minutes.
Divide the rested dough into 6 equal portions. On a lightly floured surface, roll each piece into a very thin circle about 12-14 inches (30-35 cm) in diameter. Stack the sheets on a plate, brushing each lightly with oil to prevent sticking.
Preheat the oven to 375°F (190°C). Generously oil a 10-inch (25 cm) round baking pan.
Place one dough sheet in the pan, allowing the edges to overhang. Brush with oil. Repeat with two more sheets, brushing each layer with oil.
Spread the grated pumpkin evenly over the dough. For the savory version, season with the remaining 1/2 tsp salt and the black pepper. For the sweet version, sprinkle evenly with sugar and cinnamon.
Top with the remaining three dough sheets, brushing each with oil. Fold the overhanging edges inward to seal, then brush the top generously with the remaining oil.
Score the top into 8 wedges with a sharp knife, cutting only through the upper layers. Bake for 40-45 minutes until the pastry is deep golden brown and crisp on top.
Remove from the oven and let cool in the pan for 10 minutes before slicing along the scored lines and serving.

Regionale varianten

Regional versions across Kosovo and neighboring Albania may replace pumpkin with grated zucchini, leeks, or spinach. Some families bake it in a large rectangular tray for easier portioning at celebrations, while modern home cooks occasionally use commercial phyllo dough for convenience.

Opmerkingen van de kok

Grate the pumpkin on the coarse side of a box grater or use a food processor; if very watery, squeeze gently in a clean cloth to remove excess liquid.
The dough sheets must be rolled extremely thin; any small tears can be overlapped and patched directly in the pan.
Traditional versions sometimes brush the hot pie with a little extra oil or a light sugar syrup for the sweet style right after baking.

Serveer met

Serve warm or at room temperature. Pair the savory version with thick yogurt or a fresh salad; enjoy the sweet version with strong coffee or tea.

Van tevoren maken en bewaren

Best enjoyed fresh, but can be baked a day ahead, stored covered at room temperature, and reheated in a 300°F (150°C) oven for 10 minutes to crisp the pastry.