Tunisian Pumpkin Dip (Ajlouke Et Potiron)

1. 1

   Chop the pumpkin into cubes. Place in a pan with about 1/3 cup water. Bring to a gentle simmer, cover tightly and allow to cook in its own juices until tender.

2. 2

   Drain the pumpkin in a colander then set aside.

3. 3

   Add the oil to a pan and fry the caraway seeds and coriander, stirring occasionally, until fragrant and aromatic (about 4 minutes).

4. 4

   Stir-in the garlic and fry for 1 minute then add the pumpkin, mashing with a fork before adding all the remaining ingredients.

5. 5

   Stir well to combine then remove from the heat.

6. 6

   Mash the ingredients thoroughly then set aside to cool before serving.

7. 7

   Serve with bread pieces or flatbread, such as pita.

* Per serving · 4 servings · Values may vary.

No additional tips available.