Name: Cypriot Pumpkin and Bulgur Pie
Ingredients: pie dough with crushed coriander (pat sablee),; 150 gr pumpkin cut brunoise,; 1/2 cup pounded wheat,; 2 shallots finely cut,; 1/3 cup raisins soaked in brandy,; 2/3 cup vegetable broth,; 3 tbsp mint juliened,; 1 cup cilantro leaves,; cilantro oil,; juice of 1/2 a lemon,; olive oil,; sugar,; salt & pepper; For the Sauce:; 1 cup yogurt strained,; 1/2 garlic clove,; 2 tbs water,; honey,; salt & pepper

Why it works: Coriander and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 2,498 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

Coriander + lemontop 1% of all pairs

Smell alikestrong

Cooked together2,498 recipes

Shared aroma: beta-phellandrene (minty, terpene).
Mint + lemontop 4% of all pairs

Smell alikemoderate

Cooked together1,998 recipes

Shared aroma: beta-phellandrene (minty, terpene).
Coriander + minttop 5% of all pairs

Smell alikemoderate

Cooked together940 recipes

Shared aroma: beta-phellandrene (minty, terpene).
Shallot + lemontop 6% of all pairs

Smell alikestrong

Cooked together2,523 recipes

Shared aroma: eucalyptol (eucalyptus, herbal).
Coriander + shallottop 8% of all pairs

Smell alikestrong

Cooked together305 recipes

Shared aroma: eucalyptol (eucalyptus, herbal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Pumpkin: Provides the bulk and soft, moist texture of the filling.
Pounded wheat: Absorbs the cooking liquid, giving the filling body and a chewy texture.
Vegetable broth: Moistens the filling as it cooks down, carrying flavour through the pumpkin and wheat.
Raisins: Add concentrated sweetness and moisture to the filling.
Yogurt: Gives the sauce creaminess and a tangy, acidic brightness.

The step that matters

Cook the filling until the juices have almost evaporated. If liquid remains, the pumpkin and wheat stay wet and the pie base can turn soggy. Cooking off most of the juice concentrates flavour and gives the filling a spoonable, set texture.

Swap the raisin

How well each one fits the dish's main ingredients (coriander, pumpkin, wheat, shallot, brandy, mint, lemon):

Limefits better
Avocadofits better
Cherryfits better
Raisinthe original

Fit is the average pairing score against coriander, pumpkin, wheat, shallot, brandy, mint, lemon. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

Ingredient	Portion assumed	kcal
Olive Oil	1 tbsp (14g)	119
Yogurt	170g plain Greek	100
Honey	1 tbsp (21g)	64
Grape	1/2 cup (76g)	62
Sugar	1 tbsp (12.5g) granulated	49
Onion	1 medium (110g)	44
Lemon	juice of 1 lemon (48ml)	12
Clove	1 tsp ground (2g)	7
Black Pepper	1 tsp ground (2.3g)	6
Garlic	1 clove (3g)	4
Cilantro	1 tbsp chopped fresh (1g)	1
Salt	1 tsp (6g)	0
Pie	not in our table	0
Coriander	not in our table	0
Pumpkin	not in our table	0
Wheat	not in our table	0
Brandy	not in our table	0
Peppermint	not in our table	0
Sauce	not in our table	0
Water	not in our table	0

Cypriot Pumpkin and Bulgur Pie