Pumpkin casserole with minced meat in tahini yoghurt sauce is a Jordanian dish. Pumpkin has a lot of useful properties: vitamins A, C, D, E. And also macronutrients: iron, calcium, potassium, magnesium. Serve with pita bread or rice.
It is necessary
- - 600 g pumpkin
- - 600 g minced meat
- - 5 tbsp. l. vegetable oil
- - 1 tsp. cumin
- - salt to taste
- - 1 bunch of cilantro
- - 5 tbsp. l. pumpkin seeds
- - 12 tbsp. l. yoghurt
- - 6 tbsp. l. tahini paste
- - 5 cloves of garlic
- - 1 lemon
- - 1 tsp allspice
- - 30 g sesame seeds
- - 100 ml of water
- - 1/2 lemon juice
Instructions
Step 1
Peel the pumpkin and cut into small cubes, 5-5.5 cm wide.
Step 2
Pour vegetable oil into a skillet and fry the pumpkin until golden brown, about 5-10 minutes. Transfer the fried pumpkin to a towel so that the oil is glass.
Step 3
Fry the minced meat, add cumin, allspice, fry until the liquid evaporates, salt to taste. Chop the cilantro finely.
Step 4
Make tehina paste. Grind sesame seeds with lemon juice, garlic and water in a blender.
Step 5
Mix yogurt with tahini paste. Add garlic, lemon juice, salt to taste and whisk until smooth.
Step 6
Place in a baking dish in layers: pumpkin, sauce, cilantro, minced meat, cilantro, sauce.
Step 7
Place in the oven preheated to 180 degrees and bake for about 40-45 minutes.
Step 8
Fry the pumpkin seeds in a dry skillet and garnish the casserole.
