Wednesday, 6 February 2008

Egyptian zucchini pudding

Polish: cukinia
Azeri: kədü
Suahili: boga dogo
Kurdish: kundir
Slovenian: bučka
Arabic: كوسه
Bulgarian: тиквичка
Valencian: carabassi
Sicilian: cucuzzedda
Afrikaans: murgpampoentjie
Malagasy: korizety
Hindi: तुरई

Courgette is a funny vegetable. Actually, you don't even realize that botanically this lovely green vegetable is just a swollen ovary of the female zucchini flower. Unlike pumpkin, we eat it immature, before it grows really long and gets a pumpkin-like, hard shell. Its delicate taste makes this vegetable so universal that you can prepare it mild, spicy or even sweet. Just like this Egyptian courgette pudding; مهلبيه بالكوسه : Believe me that it tastes delicious!

see also: Brasilian corn pudding

1 medium courgette
4 tablespoons sugar
1/3 cup water
1 1/2 cup milk
2 tablespoons potato flour (or ground rice)

1. Wash the courgette carefully; it will be eaten unpeeled (to give a bit crunchy texture). Cut it into very very thin slices.

2. Cook the vegetable slices with sugar and water until soft.

3. Combine 1/2 cup milk with starch. The rest of the milk should be added to courgette.

4. When milk with courgette boils, take it off from the heat, add the lasting milk with starch and stir. When homogeneous, cook again until you see bubbles. Decorate and serve!

No comments: