Pumpkin with tomatoes and Adyghe cheese
4 servings
20 minutes
Pumpkin with tomatoes and Adyghe cheese is an amazing combination of tenderness, juiciness, and spicy aromas. This recipe draws inspiration from European cuisine, where the harmony of flavors and natural products are valued. The rich aroma of spices—coriander, turmeric, and paprika—gives warmth and depth to the dish, while Adyghe cheese adds softness and a creamy texture. The pumpkin infused with spices becomes tender and slightly sweet, while fresh tomatoes contribute a pleasant acidity. Parsley or cilantro completes the composition with freshness. This dish can be served as a standalone treat or as a side to meat and fish. Perfect for autumn dinners when you want to warm up and enjoy the richness of seasonal flavors.
1
In a heated pan with oil, fry the kalonji seeds for 1 minute (if not available, skip this step), then add ground coriander, turmeric, and paprika, mix, and add diced pumpkin.
- Nigella (black cumin) seeds: 0.5 teaspoon
- Ground coriander: 1 teaspoon
- Turmeric: 0.5 teaspoon
- Paprika: 0.5 teaspoon
- Pumpkin: 200 g
2
When the pumpkin turns yellow and softens a bit, add diced Adyghe cheese (or paneer if available) and fry on high heat for 3-5 minutes, stirring.
- Adyghe cheese: 300 g
3
Blanch the tomatoes in boiling water, peel the skin, and cut into wedges.
- Tomatoes: 4 pieces
4
Add tomatoes, parsley or cilantro, and sugar to the pumpkin with cheese and mix everything. After a couple of minutes, when the tomatoes and greens become soft, remove from heat. Serve hot.
- Tomatoes: 4 pieces
- Chopped parsley: to taste
- Sugar: 3 teaspoons
