Qara bi'l-Tahina
Region: Arab Levant
Category: Antipasto, Meze, Tapas, and Hors d'Oeuvres
Season: Winter
Difficulty: Easy
This recipe is popular among Lebanese, Syrians, and
Palestinians who make it as a meze.  (2)LO.jpg)
This is the pumpkin version of what is
usually made with chickpeas (hummus). I
think you will find it lighter and more intriguing. Tahina is sesame seed paste that can usually be
found in supermarkets and certainly in Middle Eastern markets.
Yield: Makes 6 servings
Preparation Time: 1:20 hours
1/2 cup tahina
4 large garlic cloves, peeled and mashed in a mortar with 2 teaspoons salt until mushy
1/2 cup fresh lemon juice
1 to 2 tablespoons finely chopped fresh parsley leaves
Extra-virgin olive oil for drizzling
1/2 teaspoon freshly ground cumin seeds
Seeds from 1/2 a pomegranate
1. Place the pumpkin slices in a saucepan and cover with water. Turn the heat on and bring to a gentle boil and cook until soft, about 40 minutes. Drain well and pass through a food mill. Return the pumpkin to the saucepan and cook over a medium-high heat until all the liquid is nearly evaporated, about 25 minutes. Transfer to a food processor and run until creamy. Transfer to a mixing bowl
2. Stir the tahina paste into the pumpkin and mix well. Stir in the garlic mixture and lemon juice. Mix well and transfer to a serving platter. Garnish the pumpkin mixture with parsley, some olive oil, and cumin. Decorate the outside edges of the platter with the pomegranate seeds and serve with Arab flatbread to scoop up the dip.
Posted: 10/22/2007
Related Recipes: