Ingredients
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1
-
1
-
1
-
3
-
1
-
1
-
1/3
-
-
-
-
-
-
-
-
Directions
Kara’a (Libyan Pumpkin Dip), Serve up this traditional Libyan mezze dish of spiced mashed pumpkin with lots of hot griddled pita bread , Liked this a lot, although I didn’t quite follow the recipe 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 , Very tasty! Next time I’ll use a little less lemon juice Perhaps it was the size of the lemon used, but it overpowered the pumpkin a bit
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Steps
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1
Done
|
Put the Pumpkin in a Saucepan With 2/3 Cup of Water, and Bring to the Boil. Simmer For About 10 Minutes, Until Soft. |
|
2
Done
|
Drain the Pumpkin and Return to the Empty Pan. Season Well With Salt and Pepper and Mash With a Fork Until Smooth. Set Aside. |
|
3
Done
|
Dry-Roast the Caraway and Cumin Seeds in a Small Frying Pan Over a Medium-High Heat For a Couple of Minutes Until Aromatic. |
|
4
Done
|
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. |
|
5
Done
|
Stir the Spice Mixture and Lemon Juice Into the Mashed Pumpkin, Then Mix in the Olive Oil. |
|
6
Done
|
Serve Either Hot or Cold as Part of a Mezze, Accompanied by Lots of Hot Griddled Pita Bread. |
