Tunisian Pumpkin Dip Ajlouke Et Potiron Recipes

TUNISIAN AJLOUKE DE CAROTTES (SALAD)

Steps:

• Chop the carrots and potatoes into equal-sized pieces. Place them in a large pot along with the garlic and cover with water.
• Bring to a boil, reduce to a simmer, and cook until the vegetables are tender (about 20 minutes).
• Drain and mash well then add the remaining ingredients and beat until creamy.
• Place in a serving bowl and serve at room temperature.

TUNISIAN PUMPKIN DIP (AJLOUKE ET POTIRON)

Steps:

• Chop the pumpkin into cubes. Place in a pan with about 1/3 cup water. Bring to a gentle simmer, cover tightly and allow to cook in its own juices until tender.
• Drain the pumpkin in a colander then set aside.
• Add the oil to a pan and fry the caraway seeds and coriander, stirring occasionally, until fragrant and aromatic (about 4 minutes).
• Stir-in the garlic and fry for 1 minute then add the pumpkin, mashing with a fork before adding all the remaining ingredients.
• Stir well to combine then remove from the heat.
• Mash the ingredients thoroughly then set aside to cool before serving.
• Serve with bread pieces or flatbread, such as pita.