A recipe from Macedonia made with such dedication and ease and how simple and healthy it is – a welcome change from the sugary cakes I usually indulge in. I also love the intense orange colour of the pumpkin.
In a medium pot place pumpkin and enough cold water to cover, cover with lid and bring to the boil. Reduce to simmer and cook until flesh is soft (30-40 minutes).
Remove pumpkin from water and allow to cool (5-10 minutes). Scoop out flesh, discarding skin and place in colander, allowing excess liquid to strain. Allow to cool completely.
Meanwhile preheat oven to 200°C and grease a 22-32cm rectangular tin with vegetable oil and line the base with baking paper or dust with flour.
Once cooled place pumpkin in a large mixing bowl and use the back of a fork to mush. Pour over eggs, add sugar, flour, milk, oil and mix until combined well.
Bake for 30-35 minutes or until lightly browned and firm to touch.
Allow to cool, slice and serve as meze or dessert.
- Allow to cool completely before slicing and removing from baking tray.
- Best served cold or at room temperature.
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