Sweet Moroccan Pumpkin Paste: Gr'aa mderbla or m'aassla

Method14 steps

1. 1

   Step 1: Measure the ½ cup granulated sugar. Reserve 1 tsp from it and crush the 3–4 drops of gum mastic to powder with that spoonful. Keep the mastic-and-sugar powder and the remaining plain sugar in separate bowls.

   Uses ½ cup granulated sugar, divided · 3–4 drops gum mastic (meska), crushed with the reserved 1 tsp sugar

2. 2

   Step 2: Preheat the oven to 180°C. Put the 2.2 lb prepared raw pumpkin flesh in a baking dish, cover with foil and roast for about 30 minutes, until softened. Continue if the large chunks are not yet soft.

   Check covered pumpkin roasting · 30 minUses 2.2 lb raw pumpkin flesh, peeled, seeded and cut into large chunks

3. 3

   Step 3: Collect all the softened roasted pumpkin flesh from step 2 in a bowl.

   Uses Soft roasted pumpkin flesh

4. 4

   Step 4: Set out a potato masher or fork and a slightly deep frying pan for the pumpkin.

5. 5

   Step 5: Mash all the roasted pumpkin flesh from step 3 until smooth.

   Uses Collected roasted pumpkin flesh

6. 6

   Step 6: Put all the mashed pumpkin from step 5 into the dry frying pan over medium-high heat. Add the ½ tsp salt and stir for about 10–15 minutes, checking from 10 minutes, until its excess water has evaporated. Transfer the thickened pumpkin to a bowl.

   Check pumpkin evaporation · 10 minUses Complete mashed pumpkin · ½ tsp salt

7. 7

   Step 7: Pour ½ cup of the cooking oil into the hot pan and let it heat briefly. Keep the remaining ½ cup aside. Return all the thickened pumpkin from step 6 to the pan and stir.

   Uses ½ cup cooking oil for the initial frying · Thickened salted pumpkin

8. 8

   Step 8: Keep tossing and stirring the pumpkin-and-oil mixture from step 7 for about 10 minutes. If it starts sticking, add oil gradually from the reserved remaining ½ cup, only as needed.

   Initial pumpkin frying · 10 minUses Pumpkin with initial frying oil · Cooking oil from the reserved remaining ½ cup, only as needed

9. 9

   Step 9: Add the remaining plain sugar from step 1 and the 1 tbsp cinnamon to the pumpkin from step 8. Keep tossing until the paste is lump-free, smooth, silky and caramelized; this depends on the pumpkin and may take longer than the earlier frying guide.

   Uses Fried pumpkin mixture · Remaining plain sugar after the 1 tsp reservation · 1 tbsp ground cinnamon

10. 10

    Step 10: When the paste from step 9 is nearly finished, stir in all the reserved mastic-and-sugar powder from step 1. Continue tossing and caramelizing for the final 2 minutes.

    Final mastic frying · 2 minUses Nearly finished cinnamon pumpkin paste · All the separately reserved mastic-and-sugar powder

11. 11

    Step 11: For room-temperature or cold serving and for storage, cool the finished paste from step 10 promptly in a shallow container. As excess oil separates, pour it off and discard it. Refrigerate within 2 hours of cooking.

    Uses Finished pumpkin paste with frying oil

12. 12

    Step 12: For room-temperature or cold serving, take a portion of the cooled paste from step 11 and sprinkle with the ready toasted sesame seeds as desired. The batch makes eight side portions; keep the rest refrigerated.

    Uses Cooled pumpkin paste after separated oil is removed · Ready toasted sesame seeds for the served portions

13. 13

    Step 13: For warm serving instead, take a portion of the finished paste from step 10 and offer it as a side dish. Sprinkle with the ready toasted sesame seeds if desired. Cool and refrigerate any remaining paste promptly as in step 11.

    Uses Warm finished pumpkin paste · Ready toasted sesame seeds for warm servings, as desired

14. 14

    Step 14: For freezing, pack the cooled paste from step 11 into freezer bags, flatten them and freeze for up to 6 months. Keep portions separate so only the amount needed is taken out.

    Uses Cooled pumpkin paste remaining for storage