Pumpkin dip

Pumpkin dip

Kabak salatası

By
From
Istanbul
Serves
4
Photographer
Steven Joyce

This is an unusual dish because, in Turkey, pumpkin is almost never used in savoury dishes. I discovered this in an excellent kebab house, Zubeyir, near İstiklal Caddesi, the busiest shopping street in Istanbul.

Ingredients

Quantity Ingredient
500g pumpkin or squash
vegetable oil, for cooking
4 heaped tablespoo plain turkish or greek-style yoghurt
1 garlic clove, crushed
1 teaspoon lemon juice
1 tablespoon olive oil
1 small fresh red chilli, deseeded and finely chopped, (optional)
freshly ground black pepper
pul biber or mild chilli flakes, to serve
salt

Method

  1. Preheat the oven to 180˚C. Peel and deseed the pumpkin or squash, then chop into 2.5 cm chunks. Toss in a little vegetable oil and roast for 35 minutes but don’t allow to brown too much – cover with foil if necessary.
  2. Remove the squash from the oven and tip into a bowl, leave to cool, then mash and chill until ready to serve. Season to taste and sprinkle with pul biber or mild chilli flakes.
Tags:
Istanbul
Turkey
Turkish
Rebecca
Seal
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again