Assidat zgougou

Name: Assidat zgougou
Prep time: 50 min
Cook time: 40 min
Total time: 930 min
Yield: 8
Cuisine: Tunisie
Ingredients: 250 g sorted Aleppo pine seeds, zgougou; 100 g wheat flour; 180 g sugar; 1000 ml water; 500 g semi-skimmed milk; 100 g eggs without shells; 40 g cornflour; 40 g blanched almonds, ground or chopped; 40 g shelled pistachios

Assidat zgougou : layered Tunisian dessert.

Ingredients

250 g sorted Aleppo pine seeds, zgougou
100 g wheat flour
180 g sugar
1000 ml water
500 g semi-skimmed milk
100 g eggs without shells
40 g cornflour
40 g blanched almonds, ground or chopped
40 g shelled pistachios

Preparation

Sort and wash the zgougou seeds. Soak for 720 minutes in the refrigerator in additional water, then drain.

Blend the seeds with the stated litre of water and strain through fine cloth, pressing out the dark milk. Discard the solid residue.

Whisk flour and 130 g of the sugar into the cold zgougou milk. Cook over low heat for about 25 minutes, stirring constantly until thick.

In another pan, whisk cold milk, eggs, starch and the remaining 50 g sugar. Heat while stirring for about 10 minutes until cooked and thick.

Divide the cooked zgougou cream among eight bowls. Allow the surface to set slightly before adding the next layer.

Gently cover each bowl with the milk custard without mixing the layers.

Cool promptly in suitable containers, then refrigerate for at least 120 minutes before serving.

Arrange blanched almonds, ground or chopped, shelled pistachios at serving time, sharing them evenly between portions rather than on a single plate.