Libyan Pumpkin Dip Recipes

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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

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

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