Tom Kime Street Food Cookbook p155

Serving size: Serves 6
Cuisine type: Middle Eastern
Cooking time: Less than 30 minutes
Special options: Egg free, Gluten free, Heart friendly, Lactose free, Low Carb, Low cholesterol, Low fat, Nut free, Vegan, Vegetarian
Course: Entree, Finger food, Side dish, Snacks

INGREDIENTS

Kara's Libyan pumkin dip
500g pumpkin, peeled, deseeded and cut into 2cm cubes
salt and freshly ground black pepper
1 teaspoon caraway seeds
1 teaspoon cumin seeds
3 garlic cloves, finely chopped
1 fresh red chilli, deseeded and finely chopped
juice of 1 lemon
60-100ml extra virgin olive oil

Turshi Zardak carrot pickle
1 tablespoon olive oil
3 garlic cloves, finely chopped
1½ fresh red chillies, seeded and finely chopped
½ teaspoon cayenne pepper
1 teaspoons ground cumin
1 teaspoons ground coriander
½ teaspoon ground allspice
1.5kg carrots, peeled and grated
250g sugar
1 cups (250ml) malt vinegar
salt and freshly ground black pepper

METHOD

Kara's Libyan pumkin dip
Preheat oven to 220°C (200°C fan-forced).

Roast pumpkin in pre-heated oven 25 -30 minutes or until skin is blacked but flesh is tender when you test with a thin bladed sharp knife. Allow pumpkin to cool and peel away the skin, and discard seeds. Season with salt and pepper. Mash the pumpkin with a fork until smooth; set aside.

Alternatively, grill the whole pumpkin under a salamander, turning often, until skin blackens and flesh is tender. Or cook the peeled pumpkin in a saucepan with 150ml water, and simmer for about 10 minutes until soft.

Dry-roast the caraway and cumin seeds in a small frying pan over a medium-high heat for a couple of minutes until aromatic. Crush the toasted seeds using a pestle and mortar. Add the spice mixture to the pumpkin with the lemon juice. Mix through, then stir in the olive oil. Serve either hot or cold as part of a mezze, accompanied by lots of hot pitta bread.

Turshi Zardak carrot pickle
Heat the oil in a large heavy pan over a medium-high heat for 2-3 minutes. Add the garlic and chilli, and fry for a couple of minutes until fragrant. Sprinkle in the cayenne pepper, cumin, coriander, and allspice. Cook for a further minute or two. Add the carrot, sugar, and vinegar, and gently simmer over a low heat for 40 minutes to 1 hour, or until the excess liquid had been cooked off and the mixture is thick and syrupy. Season with salt and pepper. The mix should be hot and spicy, but sweet with a pronounced sourness.

When it is ready, spoon the pickle into sterilized glass jars with tight-fitting lids. Seal while the pickle is still hot, to create a vacuum. Allow at least 24 hours for the flavours to settle before using. It will keep in the same manner as a chutney or relish if stored in a cool, dark place.