Libyan Spicy Pumpkin Dip

 Subrata - about 45 minutes west of Tripoli - August 2012

 Subrata - I went out by Taxi and was the only "tourist" on the site.

 The amphitheatre in Subrata

Leptis Magna - about 2 hours East of Tripoli

I spent 3 months in Libya this year – mostly in Tripoli, but I also had a chance to visit both Subrata and Leptis Magna. (Magnificent.)  This Libyan pumpkin dip is not a dish I had when I was there. The recipe comes from Marlena Spieler, Jewish Cooking. London: Hermes House, 2003. It is a dish I make frequently for parties.

 Mashing the pumpkin

The dip - serve with crackers

 

3-4 tablespoons olive oil

1 onion, finely chopped

5-8 cloves garlic, roughly chopped

1½ pound pumpkin, peeled and diced

1-2 teaspoons ground cumin

1 teaspoon paprika

¼ - ½ teaspoon ground ginger

¼ - ½ teaspoon curry powder

3 ounces chopped canned tomatoes or diced fresh tomatoes

1-2 tablespoons tomato paste

½ - 1 Jalapeno or Serrano chilli, chopped, or cayenne pepper, to taste

pinch of sugar, if needed

juice of half a lemon, or to taste

salt

2 tablespoons fresh coriander leaves, to garnish

• Heat the oil in a frying pan, add the onion and half of the garlic and fry until softened.
• Add the pumpkin, cover, and cook for about 10 minutes, until half-tender.
• Add the spices to the pan and cook for 1-2 minutes.
• Stir in the tomatoes, chilli, sugar and salt and cook over a medium heat until the liquid has evaporated.
• When the pumpkin is tender, mash to a coarse purée.
• Add the remaining garlic and taste for seasoning.
• Stir in the lemon juice to taste.
• Serve at room temperature, sprinkled with chopped fresh coriander.

Variation: Use butternut squash or any other winter squash in place of the pumpkin.