vegetable marrows with khlii and mlokhia

Ingredients for 6 people :

* 1 kg (2 lbs 3 oz) of vegetable marrow (if possible round,rough-skinned marrows, called “garâ harcha”)

* 250 g (9 oz) of gumbos * 1 onion * 200 gr (7 oz) of khlii * 2 soupspoon fuls of khlii fat

* 1 heaped teaspoonful of paprika crushed chilli to taste * 1 soupspoon ful of gumbos powder if no fresh ones are available

Preparation: 

Slice the onion thinly and put in a saucepan with the khlii fat, the pieces of khlii, paprika, pounded chilli and enough salt, takirjg into account that the-khlii is salted. Cover with 2 glassfuls of water. Bring to the boil, cut the marrows into 4 lengthways, take out the pips but leave the skin and cut into pieces 2 or 3 cm (1’ or 1 1/4”) long. Rinse and turn into the boiling stock.

Remove the pieces of khlii and put on one side. Top and tail the gumbos, rinse quickly and put in a separate saucepan. Add salt and cook in a little of the marrow stock, (Never leave the gumbos wet for long. They have to be cooked immediately after they are washed or they will be gluey), Leave the marrows to cook very gently until the liquid is thick and creamy. Serve hot with the gumbos and khlii on top of the marrows.