Kara’a

Libyan pumpkin dip. Throughout the Middle East, dips and pastes are eaten as part of a larger selection of mezze. Lots of them are vegetable-based, a light and healthy option compared to the often richer meat-based main courses. This dip makes a change from some of the more common ones such as hummus. The chili and spices provide a peppery heat, contrasting with the pumpkin’s sweetness. Try butternut squash, sweet potato, or beets in place of the pumpkin. The vegetables could also be roasted, then pureed, to give added depth of flavor to the finished dip.

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Vegetables

Middle Eastern

Sauces & Condiments

Ingredients

1 lb (450 g) pumpkin, peeled, seeded, and flesh cut into 1 in (2 cm) cubes		1 fresh red jalapeno or serrano chili, seeded and finely chopped
1 tsp caraway seeds		juice of 1 lemon
1 tsp cumin seeds		1/4 – 1/2 cup extra virgin olive oil
3 garlic cloves, finely chopped		salt and freshly ground black pepper

directions

Total:

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1
Place the pumpkin in a saucepan with 1/2 cup water and simmer, partially covered, for about 10 minutes or until soft. Season well with salt and pepper. Drain. Mash the pumpkin with a fork until smooth. Set aside.
2
Dry-roast the caraway and cumin seeds in a small frying pan over medium-high heat for a couple of minutes until fragrant. Crush the toasted seeds using a pestle and mortar. Add the garlic, chili, and a pinch of salt, and work into a smooth paste. Add the spice mixture to the pumpkin along with the lemon juice. Mix, then stir in enough olive oil to make a dipping consistency. Serve either hot or cold as part of a mezze, accompanied by lots of hot pita bread.

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Kara’a

Ingredients

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