Libyan Pumpkin Dip Food

KARA'A (LIBYAN PUMPKIN DIP)

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.

LIBYAN PUMPKIN DIP

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.

LIBYAN SOUP

Steps:

• Heat oil in a four-quart casserole or saucepan. Add onion and lamb or chicken and cook, stirring frequently, until just beginning to brown, about 5 minutes. Add tomatoes, tomato paste, paprika, cayenne or harissa, saffron and salt and pepper. Stir, then add 8 cups water. Bring to a simmer and cook for 45 minutes.
• Add orzo and chickpeas and cook 15 minutes, until orzo is tender. Add cilantro and parsley. Taste and adjust salt and cayenne or harissa. Add dried mint. Cook for 5 minutes, then serve.

SPICY PUMPKIN DIP

Steps:

• Blend pumpkin puree and checkpeas until smooth in a food processor, add remaining ingredients to mixture, blend until smooth.
• Serve with pita chips.

SAVORY PUMPKIN DIP

Steps:

• Beat together the pumpkin, cream cheese, Mexican seasoning blend,garlic powder, and pumpkin pie spice -- test seasoning and adjust to your liking. (NOTE:if your Mexican seasoning is not salty/peppery enough you may wish to add a bit of salt & pepper to taste as well, cayenne pepper if you want it zesty).
• Gently stir in diced bell peppers, the ham, and the olives to combine.
• Cover and chill until ready to serve.
• Before serving, cut off the top of your round loaf of bread and scoop out the middle, forming a bread bowl and lid (see description above for more complete suggestions) and fill the cavity with the dip.
• Serve dip with assorted fresh veggies, crackers, chunks of torn bread, etc.