Bizir is the Arabic name for toasted pumpkin seeds. I’m not sure what the correct English spelling is; it can just as easily be bizid or bizit. There isn’t really a letter in the English language to substitute for the sound I’m trying to make, but it’s pretty much a combination of those three.
Anyway, bizir is something I grew up watching people around me eating. As a kid, it’s impossible to crack open the shell to leave an intact inside, so sometimes I would get frustrated and eat the whole thing (not a good idea). But now I’ve gotten the hang of it, and it’s a light and fun snack. My family often pairs bizir with dessert and after-dinner tea, but it can just as easily be a watching TV snack on its own.
Whenever I obtain a pumpkin (probably once a year), I roast the seeds in addition to baking with the flesh.
You will need:
- a pumpkin
- olive oil
- salt
- pepper
- paprika, chili powder, garlic powder, onion powder, etc. Or spices and seasonings of your choosing
- Cut open a pumpkin. Separate the seeds from the stringy mess surrounding them.
- Rinse, drain, and dry the seeds.
- Lightly coat them in olive oil, salt, pepper, and whatever else you choose to flavor them with.
- Spread the onto a baking sheet in a single layer.
- Bake at 350 degrees for about 20 minutes.
