Pumpkin Mtabbal Fatteh

Ingredients

• as needed Pumpkin (squash)
• half a kilo Yogurt
• 4 heads 4 heads of garlic
• 4 cloves 4 cloves of garlic
• Parsley
• Pomegranate
• 1 tablespoon Salt
• Tahini
• 2 lemons Lemons
• a little Olive oil
• 2 tablespoons Ghee
• 2 loaves Bread
• a little pine nuts Nuts

Instructions

1. Preheat the oven to between 180 and 200°C, with top and bottom heat, 15 minutes in advance.
2. Cut the pumpkin in the kitchen, remove the seeds and peel it, then cut it into suitable pieces.
3. Cut the tips off the heads of garlic in the kitchen to make them easier to squeeze out after roasting.
4. Place the pumpkin in an oven tray or an oven roasting bag, then add olive oil and salt.
5. Place the heads of garlic in an oven tray, then add oil and salt.
6. Put the oven tray on the middle rack and leave the pumpkin and garlic to roast.
7. Remove the bread from the oven about 10 minutes before the pumpkin is done, then toast it in the oven until crisp.
8. Leave the roasted pumpkin in the kitchen until it cools.
9. Squeeze out the roasted garlic in the kitchen and remove the peel.
10. Mash the roasted pumpkin in a bowl or using the back of a glass until smooth.
11. Mix the yogurt in a bowl with 2 or 3 fresh garlic cloves, salt, and lemon juice until the mixture thickens.
12. Add 2 tablespoons of parsley to the yogurt mixture and mix.
13. Mix the pumpkin with the yogurt mixture and tahini in a bowl until combined.
14. Place the toasted bread in a serving dish, then spoon the mtabbal mixture over it.
15. Heat 2 tablespoons of ghee in a pan over the stove, then pour it over the dish.
16. Garnish the serving dish with parsley, pomegranate, and a little pine nuts.
17. Serve the cold dish immediately.