Thursday, November 4, 2010
1 Recipe #192: Toasted Pumpkin Seeds with Za'atar
As promised, here's another pumpkin recipe, this time using just the seeds.
The seeds pictured below were the ones I excavated from our Halloween Jack O'Lanterns (a.k.a. "field) pumpkin & also a "pie" pumpkin that I recently used for cooking. Although I wouldn't recommend cooking with Jack O'Lanterns (they can be kind of tough & thready), the seeds are, of course, very good toasted.
I should mention that they also have a significant amount of tryptophan, so if you eat them on the same day as your holiday turkey, you might have to take a nap afterwards. ;)
Toasted Pumpkin Seeds with Za'atar
1 c. unshelled pumpkin seeds (from a fresh, edible or field/Jack O' Lantern pumpkin)
2 Tbsp. freshly squeezed lemon juice
2 Tbsp. za'atar (see recipe or buy this spice mix in a Middle Eastern market or specialty shop)
salt, to taste (optional)
Directions: Pour lemon juice & pumpkin seeds into a bowl, thoroughly coating seeds with the lemon juice. Then sprinkle za'atar on top & again, coat thoroughly. Spread out pumpkin seeds in a single layer onto an aluminum-foil coated metal pan (for easy clean-up) and cook in the oven on 160-170ºF for about 15-20 minutes, or until a very light golden brown. (Cooking them at a low temperature helps to preserve their healthy oils.) After about half-way through baking (about 10 minutes or so), be sure to shake the seeds a bit, &/or move them around with a heat-proof utensil, to flip them over & keep them from sticking to the aluminium foil. Watch the oven carefully as the seeds tend to burn easily. Let cool. Serve immediately or store in a non-reactive, airtight container for future use.
Yield: 1 cup.