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Pumpkin tirshy (Moroccan pumpkin dip)

Perfect as part of a mezze table, recipe from Bubala, a new modern, Israeli veggie restaurant in London’s East End.

(Photo by Olivia Williamson)

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Ingredients

1 delica pumpkin, about 850 g

1 tbsp coriander seeds, coarsely ground

1 tbsp cumin seeds, coarsely ground

1 tbsp cured lemon paste

2 tbsp rose harissa

100 g coriander, finely chopped

Instructions

1

Pre-heat oven to 180°c. Cut the pumpkin into 8 wedges, remove seeds and toss with 2 tbsp olive oil, salt and pepper. Spread on a lined baking tray and roast for 30 mins, until golden and a knife passes easily through the flesh.

2

Allow to cool a little before peeling off and discarding the skin and transferring the flesh to a blender.

3

Add the remaining ingredients along with 1tsp salt except the coriander to the blender and blend with 200ml water until combined. Stir through the coriander.

4

This mezze is lovely topped with crumbled vegan feta or olives.

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