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Roast pumpkin, muhammara and green chilli zhug

Name: Roast pumpkin, muhammara and green chilli zhug recipe
Yield: 8
Ingredients: 2 x 1kg butternut pumpkins, quartered lengthways, seeds removed; 110.00 ml extra virgin olive oil; 3 red capsicums, roasted, skin discarded (see note); 50g crustless sourdough bread; 50g walnut; 60ml olive oil; 50ml pomegranate molasses; 2.00 garlic clove; 40.00 ml lemon juice; 1 tsp smoked paprika (from specialty grocers and delis); 1 tsp Aleppo pepper (from specialty grocers and delis); 2.00 tsp cumin seeds, toasted, crushed; 1 bunch coriander, plus extra sprigs to serve; 1 fresh long green chilli; 5 jar-pickled green Lebanese peppers (chillies, from specialty grocers and delis); 100ml extra virgin olive oil; 1 tsp each coriander seeds, toasted, crushed

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P15 Roast pumpkin, muhammara and green chilli zhug

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by delicious. team

delicious. team

May 23, 2023

Roast pumpkin gets a spectacular seasonal makeover in this dish by chef Ibrahim Kasif.

2 x 1kg butternut pumpkins, quartered lengthways, seeds removed
1 1/2 tbs extra virgin olive oil

Muhammara

3 red capsicums, roasted, skin discarded (see note)
50g crustless sourdough bread
1/2 cup (50g) walnuts, toasted, plus extra, chopped to serve
1/4 cup (60ml) extra virgin olive oil
50ml pomegranate molasses
1 garlic clove
1 tbs lemon juice
1 tsp smoked paprika (from specialty grocers and delis)
1 tsp Aleppo pepper (from specialty grocers and delis)
1 tsp cumin seeds, toasted, crushed

Zhug

1 bunch coriander, plus extra sprigs to serve
1 fresh long green chilli
5 jar-pickled green Lebanese peppers (chillies, from specialty grocers and delis)
100ml extra virgin olive oil
1 garlic clove
1 tbs lemon juice
1 tsp each coriander seeds, toasted, crushed
1 tsp cumin seeds, toasted, crushed

Method

1.

Preheat oven to 210°C/190°C fan-forced. Line a baking tray with baking paper.
2.

Place pumpkin on prepared tray and brush with oil. Roast for 1 hour or until gnarly and tender.
3.

For the muhammara, place all ingredients in a food processor and whiz until a rough puree. Season.
4.

For the zhug, place all ingredients in a food processor with 1 tbs water and whiz to make a sauce (it should be smooth with specks of green). Season with salt flakes.
5.

Spread some muhammara on a serving platter, arrange the pumpkin on top, then drizzle with a little zhug. Sprinkle with extra walnut and coriander. Serve with remaining muhammara and zhug alongside.

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Recipe Notes

For the capsicum, cook on a baking tray under a hot oven grill, turning, until charred all over. Place in a bowl and cover. Stand for 15 minutes. Drain and discard kin and seeds.