Qara, Algerian Baked Pumpkin, Citrouille Rotie

This small pumpkin was baked in a 300F (167C) oven for about one hour. Bigger pumpkins take longer to cook.

Cut the pumpkin in half, remove the seeds and membrane. If you like wash the seeds and dry them to make spiced pumpkin seeds. I have photos of some I made that I will post later. Place a pat of butter inside each half of pumpkin, cover the pumpkin with foil, remove foil about 10-15 minutes before it's done to add some color.

Spices such as cinnamon, nutmeg and cloves can be sprinkled on about 15 minutes before the pumpkin is done.

Drizzle with honey and sprinkle with pine nuts or almonds and dried fruits such as raisins, chopped apricots, dates or figs.

This can be eaten as a dessert or as a side dish.

Algeria Algerian Cuisine Algerian Recipes Algerian Food Algerian dishes Cuisine Algerienne Recettes  Algerienne North African cuisine Maghreb Cuisine

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chef zadiFarid Zadi

Comments

[Paz]

Sounds delicious. I like the sound of the honey and pinenuts or dried fruits sprikled over it.

Paz