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.
Lakror me kungull is a rustic Balkan summer squash pie — grated courgette or squash baked into a simple, savoury-sweet batter until golden. It's an easy, comforting way to use up a glut of summer squash. Cut into squares, it makes a lovely light meal, side or snack.
Prep 15 min
Cook 40 min
Total 55 min
Easy
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.
Tips from the ZestyPlate Kitchen
- Grate the squash and, if very watery, squeeze out excess moisture so the pie sets well.
- Add flour gradually to a thick, sticky batter that holds its shape.
- Rub a little oil over the top before baking for a glossy, golden finish.
- Let it cool a little before slicing so it firms up and cuts cleanly.
Frequently Asked Questions
Tender summer squash like courgette (zucchini) works beautifully. Use whatever summer squash you have on hand.
Too much moisture from the squash. Squeeze grated squash in a clean towel before mixing if it's very watery.
It's gently savoury with a hint of sweetness, sitting somewhere between a fritter and a baked pie. Adjust to taste.
Yes — it's lovely warm or at room temperature, which makes it great for lunchboxes and picnics.
