Description
Jerusalem pumpkin dip-this is one of the mezze. The recipe was taken from the book Gotama Ottolenghi and Sami Tamimi, "Jerusalem" is Very spicy and flavorful dip. Good as a spread on bread, very tasty with vegetables and chicken.
Ingredients
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Pumpkin
600 g
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Yogurt
80 g
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Garlic
1 tooth
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Cinnamon
0.5 tsp
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Coriander
1 tsp
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Sesame
1 Tbsp
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Olive oil
3 Tbsp
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Paste tahini
2 Tbsp
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Salt
Cooking
Pumpkin drizzle with oil and sprinkle with cinnamon. Bake for about an hour at temp of 180 degrees
We need more such products. If there is no tahini paste, roast the sesame seeds and grind it with oil in a blender, this is tahina.
Mix the yogurt with the pasta, finely sliced garlic, salt and coriander. Coriander I lightly roasted and then confused.
Cooked pumpkin remove skin and put in blender. Also add the yogurt and spices. It's okay to break into a homogeneous mass.
Roast the sesame seeds and sprinkle the finished dip. Our flavorful appetizer meze is ready. Help yourself!!! Bon appetit!
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