Pumpkin Dip (Ajlouke et Potiron)

In Chili & Soup by Dave DeWittLeave a Comment

Tunisian Harissa and other spices transform the ordinary pumpkin into a characterful dish that is eaten cold with bread. Some African chefs even reserve the liquid from the pumpkin to use in soups or casseroles.

pumpkin dip
Pumpkin Dip (Ajlouke et Potiron)
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Heat Scale:
Servings
4 servings
Servings
4 servings
pumpkin dip
Pumpkin Dip (Ajlouke et Potiron)
Print Recipe
Heat Scale:
Servings
4 servings
Servings
4 servings
Ingredients
Servings: servings
Instructions
  1. Peel the pumpkin and remove the seeds and threads. Chop the flesh and cook gently in a little water in a covered pan until tender. Drain throughly.
  2. In a large pan, gently heat the oil, add the caraway seeds and coriander, stirring occasionally until fragrant. Then add the pumpkin, garlic, Harissa, lemon juice and salt.
  3. Remove the pan from the heat, mash all the ingredients together, then leave to cool.
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Publisher | Christened the "Pope of Peppers" by The New York Times, Dave DeWitt is a food historian and one of the foremost authorities in the world on chile peppers, spices, and spicy foods.

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