* Exported from MasterCook *
Tunisian Jewish Pumpkin Compote - Ajluk al-Qara
Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound pumpkin -- or winter squash, peeled, seeded, and cut up
3 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
2 garlic cloves -- mashed with 1/2 teaspoon salt in a mortar until mushy
1/2 teaspoon Harisa -- (hot chile paste) or hot sauce
1 teaspoon freshly ground caraway seed
1 teaspoon freshly ground coriander seed
12 imported black olives
To serve: -- 4 small loaves Arabic flatbread (or pita bread)
Bring a medium-size saucepan of lightly salted water to a boil and cook
the pumpkin or squash flesh until soft, about 12 minutes. Pass through a
food mill or process until smooth in a food processor and return to the
saucepan. Heat for 1 or 2 minutes to evaporate a bit of the remaining
liquid.
Beat the pumpkin puree with a fork, then stir in 2 tablespoons of the
lemon juice, 2 tablespoons of the olive oil, the garlic paste, harisa,
caraway and coriander.
Beat again, check the seasonings and correct, and transfer to a small
serving platter.
Garnish the top with the remaining 1 tablespoon each of olive oil and
lemon juice, and the olives. Serve and eat with Arabic flatbread.
Makes 4 to 6 servings.
Variation: Replace the pumpkin with zucchini.
AuthorNote: Winter squash from the New World entered the Mediterranean via
Spain, and from there it traveled to North Africa, Italy and Turkey more
or less simultaneously in the sixteenth century. In Tunisia, winter squash
became popular vegetables in everything from couscous to ajluk, a
colloquial word from northern Tunisia meaning a kind of compote that is
served as part of a Tunisian 'adu', another colloquial word meaning a
meze. This recipe, called ajluk al-qara, is said to be typical of Tunisian
Jews and is adapted from Edmond Zeitun, the author of a Tunisian cookbook.
Cuisine:
"North African/Maghreb"
Source:
"Little Food of the Mediterranean by Clifford A. Wright, 2003"
S(Formatted by Chupa Babi):
"Aug 2012"
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Per Serving (excluding unknown items): 124 Calories; 11g Fat (73.0%
calories from fat); 1g Protein; 8g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 145mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0
Vegetable; 0 Fruit; 2 Fat.
Nutr. Assoc. : 0 0 0 0 0 920037 0 926531 0
