Moroccan cuisine · Salads & Mezze

Zaalouk bel Qraa

Pumpkin mash reduced thick with garlic, cumin and paprika, served lukewarm as a mezze.

Ingredients · for 4 servings

• 800 g hokkaido pumpkin
• 5 cloves garlic
• 2 tomatoes
• 2 tsp cumin
• 1 tsp paprika (sweet)
• 1/2 tsp harissa
• 1 organic lemon
• 5 tbsp olive oil
• 1/2 bunch fresh cilantro
• Salt, pepper

Instructions

1. Wash and deseed the pumpkin and cut, skin on, into 3 cm cubes; peel, deseed and finely dice the tomatoes.
2. Steam the pumpkin cubes covered in a little salted water for 15 min, until very soft, then drain and let steam off briefly.
3. Heat olive oil in a wide pan, sweat the finely chopped garlic for 1 min and toast the cumin, paprika and harissa for 30 sec.
4. Add the diced tomatoes and cook down over medium heat for 5 min, until the mixture is dark and almost dry.
5. Add the pumpkin and mash roughly with a wooden spoon, then braise uncovered for 10–12 min, until the mash thickens and the pan bottom briefly shows through when stirring.
6. Season with salt, pepper and the lemon juice, scatter with chopped cilantro and serve lukewarm or cold with bread.