Kusksu With Broad Beans Gbejna And Eggs Recipes

KUSKSU

Steps:

• In a large pot fry the onion with a good dose of olive oil for about five minutes.
• Add in the garlic, tomato paste and mint. Fry for 1 minute.
• Add the broad beans, peas and stock.
• Bring to a boil and simmer for fifteen minutes.
• Add in the giant couscous and simmer for fifteen minutes.
• If adding in eggs, gently crack open and put in with the couscous.
• Add in the Maltese cheeselets and cook for a further ten minutes.
• When serving provide each plate with a cheeselet and egg if using. If not using the cheeselet then place a dollop of ricotta into the bowl instead.
• Season and sprinkle some parmesan and fresh mint on top.

KUSKSU WITH BROAD BEANS, GBEJNA AND EGGS

Steps:

• Put the cubed potato and stock cube in a pot and pour over the cold water. Let it cook over low heat.
• In a pan, fry the onion in olive oil, add the sugar, salt, pepper, mixed spice, tomato paste, zucchini and stir well. Add 3-4 tbsp of water, stir again and pour the mixture in the pot with the potatoes.
• As soon as the mixture is boiling, crack the eggs in it, one by one, and remove as soon as they are poached.
• Add the cheese, leave it for 3-4 min and remove.
• When the potato is done, stir in the kusksu and peas. Leave it to cook for 3 min.
• At the end, add the broad beans and cook for another 3 min.
• Pour the soup into plates and add the reserved egg and cheese in each plate