Pumpkin Appetizer

posted on: Oct 5, 2025

By: Habeeb Salloum/Arab America Contributing Writer

An autumn favourite, pumpkin has its appeal most popularly in pies, cakes, bread and soup.  For the Arabs, its fame lies with pumpkin kubba, a great vegetarian substitute for the standard meat-based kubba, as well as with jazariya – candied pumpkin.  

My preference is a simple, yet tasty pumpkin appetizer infused with the flavours of garlic and a zest of hot pepper and lemon juice. 

Serves 6

vegetable or canola oil for frying

1-pound peeled pumpkin, sliced into 1/2-inch thick pieces

4 cloves garlic, crushed

1 small hot pepper, seeded and very finely chopped

4 tablespoons lemon juice

1/2 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons chopped parsley

Place 1/2-inch-deep oil in a saucepan, then heat over medium-high.  Fry pumpkin, a few pieces at a time, until limp, turning them over once.  Drain on paper towel, then chop into small pieces and place in a mixing bowl.  Add garlic, hot pepper, lemon juice, salt and pepper, then gently mix together.  Place on a flat serving platter, then decorate with parsley.  

Serve warm or cold, scooped with crackers or Arab bread.

Want more articles like this? Sign up for our e-newsletter!

Check our blog here!