Prep 10 mins
Cook 15 mins
Serve up this traditional Libyan mezze dish of spiced mashed pumpkin with lots of hot griddled pita bread.
- 1 lb pumpkin, peeled, deseeded, and chopped into 1in cubes
- 1 teaspoon caraway seed
- 1 teaspoon cumin seed
- 3 garlic cloves, finely chopped
- 1 fresh red chile, deseeded and finely chopped
- 1 lemon, juice of
- 1⁄3 cup extra virgin olive oil
- pita bread, to serve
- Put the pumpkin in a saucepan with 2/3 cup of water, and bring to the boil. Simmer for about 10 minutes, until soft.
- Drain the pumpkin and return to the empty pan. Season well with salt and pepper and mash with a fork until smooth. Set aside.
- Dry-roast the caraway and cumin seeds in a small frying pan over a medium-high heat for a couple of minutes until aromatic.
- Crush the toasted seeds using a pestle and mortar then add the garlic, chili, and a pinch of salt, and work into a smooth paste.
- Stir the spice mixture and lemon juice into the mashed pumpkin, then mix in the olive oil.
- Serve either hot or cold as part of a mezze, accompanied by lots of hot griddled pita bread.
Very tasty! Next time I'll use a little less lemon juice. Perhaps it was the size of the lemon I used, but it overpowered the pumpkin a bit.
Liked this a lot, although I didn't quite follow the recipe. I used canned pumpkin, and canned green chilies (can't get red chilies here). I halved the lemon juice, as recommended by the previous reviewer. I originally left the oil out, but then added half the amount - it really makes a big difference in the flavor and texture. I think that using an oil that has the olive flavor is probably pretty important. I loooove garlic, and yet found this to be a bit garlicky, as I'm taking it to a pot-luck. Due to the garlic issue, I added some crumbled feta, which I thought was an acceptable addition (although it makes it less pretty). I found that whole-wheat pita enhances the sweetness of the pumpkin.