Harbuz with Noodles

Peel and cut the pumpkin into 2-3 cm cubes, removing seeds and stringy parts. Measure out approximately 1 kg of prepared pumpkin.

Bring a large pot of salted water to boil and add the pumpkin cubes. Simmer until the pumpkin is tender and easily pierced with a fork, about 12-15 minutes.

While the pumpkin cooks, toast the noodles in a dry skillet over medium heat for 2-3 minutes, stirring occasionally, until lightly golden and fragrant.

Drain the cooked pumpkin thoroughly and return it to the pot. Mash the pumpkin with a potato masher until smooth or with small chunks, depending on preference.

Melt the butter in the pot with the mashed pumpkin over low heat, stirring gently to combine.

In a small bowl, beat the eggs with the sugar and a pinch of salt until well combined. Slowly add the egg mixture to the warm pumpkin while stirring constantly to prevent the eggs from scrambling.

Stir in the toasted noodles and season the dish with cinnamon and additional salt to taste, mixing gently but thoroughly.

Cook over very low heat for 2-3 minutes, stirring gently, until the noodles are heated through and the mixture is creamy.

Transfer to a warm serving dish and serve hot as a side dish or light main course.