Karaa Libyan Pumpkin Dip Food
KARA'A (LIBYAN PUMPKIN DIP)
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
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
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
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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