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Recipe
Pumpkin Sinkonta
Difficulty
Time
60 minutes
Soft, spiced pumpkin on a creamy yogurt bed, topped with nuts
Ingredients
| 500g | pumpkin |
| 1 | red onion |
| 2 | garlic cloves |
| 1 | teaspoon salt, pepper, paprika |
| 1 tbspn. | paprika paste |
| sth. | olive oil |
| 4-5 tbspn. | yogurt |
| sth. | butter |
| sth. | almond sliver |
| sth. | dill |
Preparation
1
Preheat the oven to 180°C fan. Cut the pumpkin in half, remove the seeds and cut into slices. Cut the onion into round, thinner slices. Briefly press the garlic cloves with a knife, leaving the skin on. Mix the olive oil, spices and paprika pulp with the vegetables and place on a baking tray lined with baking paper. Bake for approx. 15 mins (note that the baking time varies depending on the size of the pumpkin slices).
2
Toast the almonds in a non-stick frying pan.
3
Mix the yogurt, salt and the roasted garlic cloves (remove the skin and crush with a knife) in a bowl.
4
Melt the butter in a pan.
5
Spread the yogurt on a plate, then the vegetables, nuts and melted Yayla butter. Garnish with dill and enjoy.
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