Karaa Libyan Pumpkin Dip Recipes

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KARA'A (LIBYAN PUMPKIN DIP)



Kara'a (Libyan Pumpkin Dip) image

Serve up this traditional Libyan mezze dish of spiced mashed pumpkin with lots of hot griddled pita bread.

Provided by English_Rose

Categories     Vegetable

Time 25m

Yield 6 serving(s)

Number Of Ingredients 8

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

Steps:

  • 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.

Nutrition Facts : Calories 135.3, Fat 12.2, SaturatedFat 1.7, Sodium 2.6, Carbohydrate 7.1, Fiber 0.7, Sugar 1.6, Protein 1.1

LIBYAN PUMPKIN DIP



Libyan Pumpkin Dip image

I ate this first at a friends house and it was absolutely delicious. I asked her for the recipe and have made it many times over the years. It is always popular with guests and children.

Provided by stendler

Categories     Pumpkin

Time 40m

Yield 4-5 cups, 6-8 serving(s)

Number Of Ingredients 6

1 butternut squash
2 cups water
1/2 tablespoon salt
7 garlic cloves
1/4 cup olive oil
1 tablespoon sweet paprika

Steps:

  • Peel and chop butternut squash. Place in a sauce pan with water oil and salt. Bring to the boil.
  • Simmer covered until butternut squash is cooked, then uncover and simmer until all the water has evaporated.
  • Grate or crush garlic and add to the pan along with the paprika. Stir in and cook for a further five minutes.
  • Leave to cool and refrigerate, serve chilled with bread or rolls. Or alternatively serve hot over rice.

Nutrition Facts : Calories 173.1, Fat 9.3, SaturatedFat 1.3, Sodium 592.9, Carbohydrate 23.9, Fiber 4.2, Sugar 4.3, Protein 2.3

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