Kara'a
(Spiced Pumpkin Dip) Recipe
Origin: Libya Period: Traditional
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Ingredients:
500g pumpkin
1 tsp caraway seeds
1 tsp cumin seeds
3 garlic cloves, finely chopped
1 red chilli, finely chopped
juice of 1 lemon
80ml extra-virgin olive oil
pita bread (Arabic-style flat-breads), to serve
salt and freshly-ground black pepper
Kara'a
(Spiced Pumpkin Dip) Preparation:
Method:
Peel the pumpkin, de-seed then cut into 2cm dice before placing in a saucepan with 150ml of water. Bring to a boil then reduce to a simmer, cover and cook for about 10 minutes, or until soft.
Drain in a colander then return the pumpkin flesh to the pan. Season well with salt and black pepper then mash until completely smooth and set aside.
Heat a non-stick frying pan and use to dry fry the caraway and cumin seeds for a few minutes until aromatic then transfer to a mortar and crush lightly. Mix-in the garlic and chilli along with a pinch of salt and pound to a smooth paste.
Spoon the spice mix into the mashed pumpkin then add the lemon juice and olive oil. Thoroughly mix with a fork until completely blended then serve with wedges of pita bread.
This pumpkin dip can be served either hot or cold.
Read: Recipe Articles and Reviews
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More African recipes... More North African recipes... More recipes for starters... More Traditional recipes... More recipes using Chillies...
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This traditional African recipe is brought to you by the Help Stefan Campaign please take a few minutes to make a donation to help a Liberian/Sierra Leonian refugee rebuild her life below (all donations are made securely via PayPal):
Other recipes with vgetables and chillies as primary ingredients:
Liberian Aubergine Stew
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