Albanian courgette pie

Albanian courgette pie


1 person made this

About this recipe: Called lakror me kungull in Albanian. The pumpkin (kungull) family is a large family. 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 squash 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.

MyAlbanianFood London, England, UK

Makes: 1 pie

  • 6 courgettes, grated
  • 2 eggs
  • 3 tablespoons sugar
  • 1/4 teaspoon bicarbonate of soda
  • 300g plain flour
  • olive oil, for greasing

Prep:15min  ›  Cook:40min  ›  Ready in:55min 

  1. In a mixing bowl mix together the grated courgettes, sugar, eggs and bicarb. Add the flour and continue to mix; you are looking for a thick, sticky mixture.
  2. In a large round baking tray (about 5cm 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 your hand and rub it in circles gently over the top of the mixture. This should flatten it and leave it with a slightly shiny surface.
  4. Bake in a preheated 180 C / Gas 4 oven for 40 minutes. The top should be a golden brown once cooked.

See it on my blog

My Albanian Food

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