Assida Zgougou
Aleppo pine seed cream under a layer of pastry cream and nuts. Dark, smoky-sweet, made for Mouled.
Serves 8 · 90 min
Per portion
| Calories | 680 kcal |
|---|---|
| Protein | 20.7 g |
| Carbohydrates | 64.5 g |
| Fat | 37.4 g |
| Saturated fat | 3.3 g |
| Sugars | 31.9 g |
| Fibre | 1.5 g |
| Sodium | 101.1 mg |
Counted from the recipe. Real portions vary with the cook.
Ingredients
- 500 g zgougou
- 250 g sugar
- 100 g starch
- 1 litre milk
- 50 g pistachios
- 50 g almonds
- 40 g walnuts (optional)
Method
- Grind the zgougou, then steep and strain it repeatedly to extract the dark liquid.
- Cook that liquid with sugar and starch until it thickens to a pudding.
- Pour into bowls and let a skin form.
- Top with a plain pastry cream, then cover thickly with chopped nuts.