Kara'A (Libyan Pumpkin Dip)

1. 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. 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. 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. 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. 5

   Stir the spice mixture and lemon juice into the mashed pumpkin, then mix in the olive oil.

6. 6

   Serve either hot or cold as part of a mezze, accompanied by lots of hot griddled pita bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.