Lakror me Kungull Summer Squash Pie
Lakror me Kungull is an Albanian pastry where paper-thin dough layers cradle sweet summer squash in an arrangement that's equal parts architecture and nourishment. The dough itself requires patience, stretched until translucent enough to read through, then brushed with olive oil between each sheet. This technique creates a structure that's simultaneously crisp and tender, allowing the squash's subtle sweetness to emerge without competing richness.
Instructions
1 Preparation In a mixing bowl mix together the summer squash, sugar, eggs and baking soda.
Add the flour and continue to mix, you are looking for a thick sticky mixture.
Add a bit more flour if the mixture is still thin and slightly runny. 2 In a large round baking tray (about 2 inches deep) rub some olive oil over the base and edges. 3 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. 4 Cooking Bake in the oven for 40 minutes on 180 degrees – the top should be a golden brown once cooked. 5 Serving Leave to cool before slicing into squares and serving..
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