Ingredients:
• Pumpkin: 1 kg
• Cottage cheese "Ani": 500g
• Milk "Ani": 2 cups
• Eggs: 3
• Sugar: 1 cup
• Semolina (Manka): ¾ cup
• Butter: 70g
• Thyme: 10g (or replace with dessert spices like cinnamon, cloves, or ginger)
• Salt: 1 tsp
• Egg yolk: 1 (for brushing)
Preparation:
1. Cut the pumpkin into small cubes and sauté in melted butter for about 7 minutes. Add the thyme and stir well.
2. Gradually pour the semolina into boiling milk in a thin stream. Stir constantly to avoid lumps, cook for 2 minutes, then remove from heat.
3. In a bowl, combine the cottage cheese and eggs, add salt and sugar, and mix until smooth. Gently fold the sautéed pumpkin and the cottage cheese mixture into the hot semolina porridge.
4. Divide the mixture into individual baking dish portions, brush the tops with egg yolk, and place in a preheated oven at 180°C for 30 minutes.
5. Serve the casserole warm.
Bon appétit! ❤️