Pumpkin “Roast Beef” 

Recipe and photographs by Gal Mamalia, of Ptitim blog

You bought a pumpkin for a casserole, enjoyed its unique flavor and…oops! discovered a leftover piece in the refrigerator after a week. Just before you throw out that soft piece, we have a suggestion for you!

Ingredients:

Soft slice of pumpkin

Crushed black pepper

Mustard seeds

Coriander seeds

Kummel

Olive oil

Preparation:

Heat oven to 180 degrees.

Clean pumpkin of seeds and thoroughly wash with the rind.

Crush all the spices together using a pestle and mortar, or the flat side of a knife on a chopping board.

Massage the olive oil into the pumpkin and add the spices with your hands, making sure they cover the pumpkin as much as possible. Put the pumpkin into the oven for 40-60 minutes.

Once you can easily insert a sharp knife into the pumpkin, switch the oven to high-temperature grill mode for 5 minutes. Take the pumpkin out of the oven right before the spices start to burn. This stage will give the pumpkin its crunchiness, and emphasize the spices. Take the pumpkin out of the oven, remove the dry spices and let the pumpkin sit 15 minutes.

Cut into thin slices and serve with yogurt and coarse salt.

 

* Important: The spice composition may be altered according to personal taste, but don’t give up on the black pepper.

In addition, don’t worry about the coriander seeds; their flavor is not as strong as the leaves.

Did you give it a try? Hashtag – #lovefoodnotwaste

For more of Gal’s recipes go to http://www.ptitim.com/

https://www.facebook.com/Ptitim.Blog/

Recipe and photographs by Gal Mamalia, of Ptitim blog

Pumpkin “Roast Beef” 

Recipe and photographs by Gal Mamalia, of Ptitim blog

Recipe and photographs by Gal Mamalia, of Ptitim blog

You bought a pumpkin for a casserole, enjoyed its unique flavor and…oops! discovered a leftover piece in the refrigerator after a week. Just before you throw out that soft piece, we have a suggestion for you!

Ingredients:

Soft slice of pumpkin

Crushed black pepper

Mustard seeds

Coriander seeds

Kummel

Olive oil

 

Preparation:

Heat oven to 180 degrees.

Clean pumpkin of seeds and thoroughly wash with the rind.

Crush all the spices together using a pestle and mortar, or the flat side of a knife on a chopping board.

Massage the olive oil into the pumpkin and add the spices with your hands, making sure they cover the pumpkin as much as possible. Put the pumpkin into the oven for 40-60 minutes.

Once you can easily insert a sharp knife into the pumpkin, switch the oven to high-temperature grill mode for 5 minutes. Take the pumpkin out of the oven right before the spices start to burn. This stage will give the pumpkin its crunchiness, and emphasize the spices. Take the pumpkin out of the oven, remove the dry spices and let the pumpkin sit 15 minutes.

Cut in thin slices and serve with yogurt and coarse salt.

 

* Important: The spice composition may be altered according to personal taste, but don’t give up on the black pepper.

In addition, don’t worry about the coriander seeds; their flavor is not as strong as the leaves.

Did you give it a try? Hashtag – #lovefoodnotwaste

For more of Gal’s recipes go to http://www.ptitim.com/

https://www.facebook.com/Ptitim.Blog/

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