Kara'a (Libyan Pumpkin Dip)
Pumpkin, lemon and pita bread come together in this dip, fragrant with caraway and cumin and simmered on the stove.
25 min · Serves 6 · Easy
Ingredients
Method
Start cooking mode- Prep 10 min · Cook 15 min · 25 min total
- easy
- 1
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
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
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
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
Stir the spice mixture and lemon juice into the mashed pumpkin, then mix in the olive oil.
- 6
Serve either hot or cold as part of a mezze, accompanied by lots of hot griddled pita bread.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
