Egyptian Pumpkin Pie Aka Kar Assaly Recipes

EGYPTIAN PUMPKIN PIE (A.K.A KAR ASSALY)

Steps:

• Peel crust from pumpkin. Cut pumpkin into large cubed pieces. Place the pumpkin pieces in a large deep pot. Then Add sugar and couple tablespoons of water and heat over low heat until tender.
• Remove pumpkin pieces from pot and reserve sugar and liquid left in the pot. Mash pumpkin well and spread into a baking dish.( you can use a samll pyrax dish, like a lasagna tray) Sprinkle raisins and nuts on top.
• In a medium saucepan, melt butter over medium heat. Add flour and stir until smooth. Add milk whisking frequently to avoid any clumps.
• Add reserved sugar liquid from boiling the pumpkin and bring to boil (you may want to add some sugar here if you find cream sauce not as sweet as you like).Pour sweet béchamel sauce over mashed pumpkin.
• Heat oven to 200°C Bake dish for 30-40 minutes until surface becomes golden.
• Serve hot.

EGYPTIAN LAMB PIE

Steps:

• In a small saucepan combine the apricots with 1 1/2 cups water and them over moderate heat for 10 minutes. Drain the apricots and quarter them.
• In a skillet cook the onion in the olive oil over moderately low heat, stirring, for 8 minutes, or until they are softened. Add the garlic and cook the mixture for 2 minutes. Add the lamb and cook the mixture over a moderately high heat, stirring for 5 minutes, or until the lamb is no longer pink. Add the cumin, the coriander, nutmeg, cloves, beef stock, and the apricots and simmer the mixture, stirring stirring occasionally, for 30 minutes. Add pepper to taste and let the mixture cool for 15 minutes.
• Brush a 10 inch cast iron skillet with some of the butter, put 1 piece of phyllo in the skillet, and brush it with butter. Layer 7 more pieces of the phyllo in the skillet,, brushing them with butter in the same manner, spoon the filling with a slotted spoon into the skillet and smooth the top. Layer the remaining 8 pieces of phyllo buttering them, over the top of the filling and tuck the edges under. Score the top layer of phyllo into 6 wedges and bake the pie in a preheated 400 degree F oven for 30 minutes, or until it is golden.
• Let the pie cook for 15 minutes and cut into wedges.