Lakror me kungull — a simple Albanian summer squash pie with a light, golden crust. Easy to make, lightly sweet and lovely cut into squares once cooled.
Video
Preparation
- In a mixing bowl, mix together the summer squash, sugar, eggs and baking powder. Add the flour and continue mixing to a thick, sticky mixture, adding a bit more flour if it's still thin.
- Rub olive oil over the base and edges of a large round baking tray (about 2 inches deep).
- Scoop the mixture onto the tray, spread evenly, then pour a little olive oil onto your hand and rub gently in circles over the top to flatten it and leave a glossy finish.
- Bake at 180°C for 40 minutes, until the top is golden brown.
- Leave to cool before slicing into squares and serving.
