Pumpkin Hummus & Syrian meatballs

Pumpkin Hummus & Syrian meatballs

Pumpkin hummus & Syrian meatballs are served with roasted flat bread. For the hummus, first wash, dry and halve the Hokkaido pumpkin. Remove cores and fibres. Cut the pumpkin with peel into small cubes and fry lightly in 1 tablespoon of oil. Season with salt. Put the lid on. Steam for 5 minutes at medium heat until soft and puree. Season with cumin, 1 clove of pressed garlic, Tahina sesame paste and lemon juice. Put the hummus back in the pan. Cook until creamy and allow to cool. Cut the parsley into strips. Sprinkle 1 tablespoon parsley over the pumpkin hummus. For Syrian meatballs, first knead the minced meat with the egg. Season with pepper, salt, cumin, turmeric, a small pinch of cinnamon and 2 pressed garlic cloves. Dice the onion very finely and mix in. Mix in 2 tbsp finely chopped parsley. 6 small Syrian meatballs form. Heat 1 tablespoon of oil in a pan. Fry Syrian meatballs 2 to 3 minutes per side. Cut the flat bread into strips. Brush contact grill with oil. Toast flat bread.

Servings: 2, Difficulty: 
Preparation time: 30 minutes, Total duration: 30 minutes

All data per serving:
Calories
Carbohydrates
Protein
Fat
589 kcal
37 g
41 g
32 g

(C)opyright by Marions Kochbuch