This dish will take approximately 15 minutes to prepare and 20 minutes to cook.
Avoid using pumpkins intended for Halloween carving instead buy, if you can, from your local farmers market. The flavour difference is huge. If you can’t buy Turkish raisins buy whatever raisins you can. Don’t use reduced fat yogurt, it will curdle.
Sumac – in this context it is the ground berry of the sumac plant. It’s reddish in colour and has a lemon flavour, its usage varies slightly from East Med countries but essentially it’s used as seasoning in the same way as salt or pepper is used rather than a spice which has to be cooked. You should be able to get this from most supermarkets or if you can from your local Middle Eastern shop.
800g of pumpkin cleaned of its seeds and pulp
One small red onion
40g of sesame seeds
75g of Turkish black raisins
100g of fresh spinach
150g plain full fat Greek yogurt
Salt to taste
3 heaped teaspoons of Sumac
- Cut the pumpkin into one inch pieces.
- Dice red onion and fry in olive oil in a non-stick pan on a low heat. When translucent add the chopped pumpkin, raisins and sesame seeds. Reduce flame and cover. Stir occasionally to avoid sticking.
- While the pumpkin is cooking, in a bowl mix the yogurt and sumac.
- When the pumpkin is soft turn the heat off add the spinach and cover to allow the spinach to wilt.
- After five minutes stir in the yogurt mixture and serve immediately. If you want to prepare this dish in advance complete all steps but leave adding the yogurt until you are ready to serve.