Zgougou

[feefad]

Guys, any idea what i need to make zgougou?? Cant seem to find a recipe in english and some sites are saying you need little black pine seeds that you can only get in tunisia? Need help with this one please

[Kris]

Pine seeds or bondoc (as called in Tunisia) seem to be interchangeable as my wife gets them in Norwich and the makes tea no problem.

[feefad]

Thanks Kris, does anyone have a recipe for it in English?

[Kris]

I have posted the best link i could find to my assida entry on the blog (use google translate).

I am working on improving site generally and a recipie section in incoming. I just have to get this new website design done and port the information over to it and then it will be full speed ahead.

[feefad]

cool thanks, i seen that but didnt think of google translate My hubby was feeling left out of his familys celebrations last week cos he didnt have any.

[feefad]

Kris, I also translated another similar recipe just to see what the differences were. For the "pastry cream" you have to place the container on a fire of lice - I think my hubby can wait till he next goes home before he gets some zgougou

[samwella]

Hi feefad

i've got loads on tunisian recipie cards and I've just had a look through them and there isnt one for zgougou, sorry

if you think of anything let me know and i'll see if i've got a card for it

x x x

[feefad]

Thanks Sam, one little question open to anyone - what "papers" do you use to make brik? I was using filo pastry which does the trick but my hubby insists its nicer with the real "papers" as he calls it. Maybe its just my cooking

[samwella]

i cant think of the top of my head but I know I tried filo pastry and it didnt quite have the same effect, but I dont think you can get them over here, I know we bought a load back from france and tunisia last time we went so use them now, I know I tried to look everywhere for them even in the halal shops and couldn't find any

[feefad]

Thanks Sam, mental note to stock up on them in the summer