Ajlouke et Potiron
(Pumpkin Dip) Recipe

Origin: Tunisia      Period: Traditional

Ingredients:

650g pumpkin flesh
1/4 tsp caraway seeds
1/4 tsp ground coriander seeds
1 1/2 tbsp olive oil
1 large garlic clove, crushed
1/2 tsp harissa (or to taste)
3 tbsp lemon juice
salt, to taste

Ajlouke et Potiron
(Pumpkin Dip) Preparation:

Method:

Clean, peel, and de-seed the pumpkin. Chop the flesh then place in a pan with about 60ml water. Bring to a gentle simmer, cover tightly and allow to cook in its own juices until tender. Drain the pumpkin is a colander then set aside.

Add the oil to a pan and use to fry the caraway seeds and coriander, stirring occasionally, until fragrant and aromatic (about 4 minutes). Stir-in the garlic and fry for 1 minute then add the pumpkin, mashing with a fork before adding all the remaining ingredients. Stir well to combine then remove from the heat.

Mast the ingredients thoroughly then set aside to cool before serving. Typically this purée is served accompanied by bread.

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