Tunisian Pumpkin Dip (Ajlouke Et Potiron)

• 1 1/2 lbs fresh pumpkin, peeled and de-seeded
• 1/4 teaspoon caraway seed
• 1/4 teaspoon ground coriander
• 1 1/2 tablespoons olive oil
• 1 garlic clove, minced
• 1/2 teaspoon harissa (or to taste)
• 3 tablespoons lemon juice
• salt, to taste

1. 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.
2. Drain the pumpkin in a colander then set aside.
3. Add the oil to a pan and fry the caraway seeds and coriander, stirring occasionally, until fragrant and aromatic (about 4 minutes).
4. Stir-in the garlic and fry for 1 minute then add the pumpkin, mashing with a fork before adding all the remaining ingredients.
5. Stir well to combine then remove from the heat.
6. Mash the ingredients thoroughly then set aside to cool before serving.
7. Serve with bread pieces or flatbread, such as pita.

fresh pumpkin, caraway seed, ground coriander, olive oil, garlic, lemon juice, salt

Taken from www.food.com/recipe/tunisian-pumpkin-dip-ajlouke-et-potiron-505124 (may not work)