In autumn, around September and October, in Styria (Austria), its pumpkin seed harvesting time. Pumpkin Seed Oil is one of Austria’s traditional culinary specialities not used for cooking directly (it would get bitter when heated) but to greatly enhance dishes instead. There is a large range of dishes the precious oil can be used for – as an example for salad dressing or drizzled over soups, or even poured on vanilla ice cream. Of course and surely the easiest way to enjoy it is by dipping some bread in it. Since there is no way getting pumpkin seed oil for an appropriate price here in Amman, I was very happy being spoiled with a gift from my Austrian friends when they visited Jordan.
As mentioned, it can be used as a salad dressing combined with vinegar; but since I like to taste the nuttiness of the oil to its fullest I use it plain.
INGREDIENTS for 4 servings
- 4 medium size sweet peppers (green)
- 200 g feta cheese
- 200 g sour cream or Philadelphia Cheese
- 80 g sliced salami or bacon
- A handful fresh mushrooms
- Salt and pepper
- Fresh dill
- A head of romaine lettuce
- Pumpkin Seed Oil
- Preheat oven to 220 °C.
- For the filling place the sliced salami or bacon into a pan and then roast gently for a few minutes until the salami or bacon gets crispy.
- Add the mushrooms and cook until the water is absorbed; salt and pepper to taste.
- Meanwhile combine the sour cream with the feta cheese.
- Then take each sweet pepper and slice it lengthwise. Remove the seeds and veins, then fill with a tablespoon of the sour cream-feta cheese mixture followed by a tablespoon of the salami-mushroom mixture.
- Put them into a casserole dish (use some butter or olive oil to sprinkle the casserole dish).
- Bake them in the preheated oven for 30-40 minutes or until the peppers are softened.
- Serve the filled peppers with some pumpkin seeds oil marinated romaine lettuce on side.
Cheers with sunbeams.