Moroccan cuisine · Vegetable Dishes

Qraa Hamra bel Kamoun

Pumpkin cubes braised until soft and lightly mashed with cumin, fried garlic and olive oil.

Ingredients · for 4 servings

• 1 kg hokkaido pumpkin
• 5 cloves garlic
• 2 tsp cumin
• 1 tsp paprika (sweet)
• 1/2 bunch cilantro
• 1 lemon
• 5 tbsp olive oil
• 1 pinch chili flakes
• Salt, pepper

Instructions

1. Wash the pumpkin, halve it, remove the seeds and cut it, skin on, into 3 cm cubes; slice the garlic thinly.
2. Put the cubes in a pot with 150 ml water and 1 tsp salt, cover and steam over medium heat for 15 min until soft.
3. Drain off the remaining water and let the pumpkin steam uncovered for 2 min so it doesn't turn watery.
4. Heat 4 tbsp olive oil in a small pan, fry the garlic slices golden for 1-2 min, then briefly toast in the cumin, paprika and chili flakes.
5. Pour the garlic oil over the pumpkin and coarsely mash the cubes with a fork until still slightly chunky; season with lemon juice, salt and pepper.
6. Arrange on a shallow plate, drizzle with the remaining olive oil and chopped cilantro, and serve warm with bread.