- 6 Grated Courgette
- 2 Eggs
- 300g Flour
- 3 Tbsp Sugar
- 1/4 Tsp Baking Soda
- Olive Oil
The pumpkin (Kungull) family is a large family and have many vegetables included into it. We have two main ones that we make into pies in our village – this recipe is for Kungull i vogel Lakror which translates to a courgette pie. Then, more common in the summer is Kungull i madh Lakror which is Summer Squash Pie or Pumpkin Pie.
The Lakror me Kungull recipes have different names and can be made in two different ways. If you make the recipe with eggs and flour like this recipe then it is known as a Lakror. If you make the recipe with filo pastry (like my spinach pie recipe) then it is known as a Pite (or in some cases even byrek). The ‘i vogel’ and ‘e madh’ refer to a small or large pumpkin vegetable – courgette vs squash for example.
Well, hopefully all this pie talk has got your ready for my recipe!
Note: If you wish to make a Pite version, then follow this Spinach Pie recipe, replacing the spinach mixture with the pumpkin.
In a mixing bowl mix together the grated courgettes, sugar, eggs and baking soda. Add the flour and continue to mix, you are looking for a thick sticky mixture.
In a large round baking tray (about 2 inches deep) rub some olive oil over the base and edges.
Scoop the mixture onto the tray and spread out evenly, then pour a small amount of olive oil onto you hand and rub it in circles gently over the top of the mixture. This should flatten it and leave it with a slightly shiny glossing.
Bake in the oven for 40 minutes on 180 degrees – the top should be a golden brown once cooked.
Leave to cool before slicing into squares and serving.