Ajlouke et Potiron (Pumpkin Dip)

Ajlouke et Potiron (Pumpkin Dip) is a traditional Tunisian recipe for a classic dip of stewed pumpkin flavoured with harissa that's typically served with bread. The full recipe is presented here and I hope you enjoy this classic Tunisian version of: Pumpkin Dip (Ajlouke et Potiron).

prep time

20 minutes

cook time

30 minutes

Total Time:

50 minutes

Serves:

Rating:

Tags : Spice Recipes Vegetable Recipes Tunisia Recipes

Ingredients:

650g pumpkin flesh
1/4 tsp caraway seeds
1/4 tsp ground coriander seeds
1 1/2 tbsp olive oil
1 large garlic clove, crushed
1/2 tsp harissa (or to taste)
3 tbsp lemon juice
salt, to taste

Method:

Clean, peel, and de-seed the pumpkin. Chop the flesh then place in a pan with about 60ml water. Bring to a gentle simmer, cover tightly and allow to cook in its own juices until tender. Drain the pumpkin is a colander then set aside.

Add the oil to a pan and use to fry the caraway seeds and coriander, stirring occasionally, until fragrant and aromatic (about 4 minutes). Stir-in the garlic and fry for 1 minute then add the pumpkin, mashing with a fork before adding all the remaining ingredients. Stir well to combine then remove from the heat.

Mash the ingredients thoroughly then set aside to cool before serving. Typically this purée is served accompanied by bread.