Libyan pumpkin dip

Name: Libyan pumpkin dip
Cook time: 30 min
Cuisine: African
Ingredients: 500g pumpkin, peeled, seeded and cut into 2cm cubes; Salt and freshly ground pepper; 1 tsp caraway seeds; 1 tsp cumin seeds; 3 garlic cloves, finely chopped; 1 fresh red chilli, seeded and finely chopped; Juice of 1 lemon; 60-100ml extra virgin olive oi

October 19, 2011

Time:< 30 mins

Tom Kime ate his way through the hawker stalls, noodle carts and kerbside barbecues of 14 countries to research his new cookbook, Street Food.

Ingredients

500g pumpkin, peeled, seeded and cut into 2cm cubes
Salt and freshly ground pepper
1 tsp caraway seeds
1 tsp cumin seeds
3 garlic cloves, finely chopped
1 fresh red chilli, seeded and finely chopped
Juice of 1 lemon
60-100ml extra virgin olive oi

Method

"A good gig," agrees the fast-talking, British-born chef. Now based in Sydney with his Australian wife, Kylie Burgess, he maintains a career in Britain while developing businesses in this country. In between the globetrotting, he found time to research the book.
Put the pumpkin in a saucepan with 150ml water and simmer for about 10 minutes or until soft. Season well with salt and pepper. Mash the pumpkin with a fork until smooth then set aside.
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 garlic, chilli and a pinch of salt and work into a smooth paste. Add the spice mixture to the pumpkin along 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 pita bread.
From Street Food by Tom Kime, Penguin, $39.95.

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