A delicious Israeli souffle, Kusa (koo-sah) is made from fresh squash, flavoured with sour cream, chives and spices. Serve with crusty bread as a light lunch dish, or on its ozun as a first course.

2 ½ oz.

½ cup plus

1 tablespoon butter small onion, finely minced

1 oz.

1/2_ cup flour

½ teaspoon salt

½ teaspoon black pepper

½ teaspoon cayenne pepper

1 tablespoon finely chopped fresh chives

10 fl. oz.

½ cups milk

8 oz. squash, peeled, seeded and finely grated

2 tablespoons sour cream egg yolks egg whites

Preheat the oven to fairly hot

400°F (Gas MARK 6,

200°C). Using

1 tablespoon of the butter, grease a

3-pint souffle dish. Tic a strip of greaseproof or waxed paper around the rim of the dish so that it projects

2-inches over the top. Set the dish aside.

In a medium-sized saucepan, melt the remaining butter over moderate heat. When the foam subsides, add the onion and cook, stirring occasionally, for 6 to 8 minutes, or until it is golden brown.

Remove the pan from the heat. With a wooden spoon, stir in the flour to make a smooth paste. Stir in the salt, pepper, cayenne and chives. Gradually stir in the milk, being careful to avoid lumps.

Return the pan to the heat and cook, stirring constantly, until the mixture is smooth and thick.

Remove the pan from the heat. Stir in the grated squash, the sour cream and egg yolks. Combine the mixture thoroughly and set aside.

In a medium-sized mixing bowl, beat the egg whites with a wire whisk or rotary beater until they form stiff peaks.

With a metal spoon, fold the egg whites into the squash mixture. Pour the mixture into the prepared souffle dish and place it in the centre of the oven. Reduce the oven temperature to fairly hot 375°F (Gas Mark 5, 190°C) and bake the souffle for 35 to 40 minutes, or until it has risen and is golden brown on top.

Remove the souffle from the oven. Quickly remove and discard the paper and serve immediately.