Albanian Courgette Pie

LAKROR ME KUNGULL: 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 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. Well, hopefully all this pie talk has got your ready for my recipe!

Albanian White Bean Soup (Jani Me Fasule)

A rich delicious soup. Good as a part of suhoor or futoor (iftar) the meals before sunrise and fajr prayer and after sunset & maghreb prayer during the month of Ramadan. Here is what the original poster had to say, “This is not only the most popular dish in Greece but Albania as well. The two countries share many recipes. The Greek dish however uses olive oil and mint instead of butter and paprika. This is a hearty, flavorful thick soup, perfect with a light meal or cold night.” Modified from a recipe found on http://www.yasalamcooking.com.

Afghan Cilantro Chutney

Usually cilantro chutney in Afghanistan restaurants in the US do not contain mint, and have a stronger vinegar flavor. If that is what you are looking for, adjust the recipe accordingly. This is a slightly different version that I came up with.

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