Real African Dishes: [MC-AllEthnic-Recipes] Lebanese Pumpkin Puree with Tahini

Wednesday, August 22, 2012

[MC-AllEthnic-Recipes] Lebanese Pumpkin Puree with Tahini - Qara bi'l-Tahini

* Exported from MasterCook *

Lebanese Pumpkin Puree with Tahini - Qara bi'l-Tahini

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 pounds pumpkin flesh -- peeled, seeded, cubed
1/2 cup tahini -- stirred i the oil has separated out
4 large garlic cloves -- mashed in a mortar with 2 teaspoons salt until mushy
1/2 cup fresh lemon juice
1 tablespoon finely chopped fresh parsley leaves -- to 2 tablespoons, to your taste
To drizzle: -- extra-virgin olive oil
1/2 teaspoon freshly ground cumin seeds
1/2 pomegranate -- seeds only

Place the pumpkin cubes in a large saucepan and cover with water. Turn the
heat on, bring to a gentle boil, and continue to boil until soft, about 40
minutes. Drain well and pass through a food mill. Return the pumpkin to
the saucepan and cook over medium-high heat until all the liquid is
evaporated, about 25 minutes. Transfer to a food processor and process
until creamy. Transfer to a medium-size bowl.

Stir the tahini into the pumpkin and mix well. Stir in the garlic mixture
and lemon juice. Mix well and transfer to a serving platter. Garnish with
the parsley, a drizzle of olive oil, and the cumin. Decorate the outside
edges of the platter with the pomegranate seeds and serve with Arabic
flatbread to scoop up the dip.

Serves 6

AuthorNote: This recipe, called 'qara bi'l-tahina', is popular among
Lebanese, Syrian, and Palestinians, who make it as a meze. This is the
pumpkin version of what is usually made with chickpeas (hummus). I think
you will find it lighter and more intriguing, not to mention enjoying its
extraordinarily inviting color. Tahini is sesame seed paste that can
usually be found in supermarkets and certainly in Middle Eastern markets.

Cuisine:
"Lebanese"
Source:
"Little Foods of the Mediterranean by Clifford A. Wright, 2003"
S(Formatted by Chupa Babi):
"Aug 2012"
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Per Serving (excluding unknown items): 235 Calories; 11g Fat (38.0%
calories from fat); 8g Protein; 34g Carbohydrate; 4g Dietary Fiber; 0mg
Cholesterol; 28mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0
Vegetable; 1/2 Fruit; 2 Fat.

Nutr. Assoc. : 1216 0 0 0 0 0 3616 0