Pumpkin Dip (Ajlouke et Potiron)
Harissa, or more to taste
salt to taste
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.
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.
Remove the pan from the heat, mash all the ingredients together, then leave to cool.
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