Fire-Charred Kabocha Squash with Sizzling Sesame-Ginger Tatbilah
When I was growing up in Tel Aviv, winter squash was a staple at our family table, but it was my years cooking in London that taught me how to push those familiar flavors into bold, unexpected territory. This dish—Fire-Charred Kabocha Squash with Sizzling Sesame-Ginger Tatbilah and Pomegranate over Whipped Sheep's Milk Labneh—is the ultimate expression of that journey. I remember testing this recipe late one rainy night in my London kitchen, craving the smoky heat of back-alley Tel Aviv markets. I threw thick wedges of kabocha directly onto an open flame, watching the edges blister and caramelize into sweet, nutty perfection. The magic happens in the contrast: piping-hot, smoky squash resting on a bed of ice-cold, garlicky whipped sheep's milk labneh, crowned with a sizzling sesame-ginger tatbilah chile crunch. It is generous, vibrant, and obsessed with texture. If you cannot find kabocha, sweet potato or butternut squash will happily step in. Just remember: more herbs is always the answer, and tahini makes everything better. Make this your mezze centerpiece and watch it disappear.
Featured Recipe
Fire-Charred Kabocha Squash with Sizzling Sesame-Ginger Tatbilah & Pomegranate over Whipped Sheep's Milk Labneh
Sweet, chestnut-rich kabocha squash wedges are blistered over open fire until smoky and tender, then arranged over cooling whipped sheep's milk labneh with lemon and garlic. The warm wedges are showered with a sizzling sesame-ginger tatbilah chile crunch and ruby pomegranate arils for a showstopping mezze centerpiece.
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Timeline
Ingredients
- 1 medium kabocha squash(about 2 to 2.5 lbs, seeded and sliced into 1-inch thick half-moon wedges (skin on))
- 6 tbsp extra-virgin olive oil(divided use; rich, peppery Mediterranean olive oil preferred)
- 1 tsp ground cumin(freshly ground)
- 0.5 tsp ground coriander(coarsely ground)
- 1.5 tsp flaky sea salt(such as Maldon, divided use)
- 0.5 tsp coarse black pepper(freshly cracked)
- 1.5 cups sheep's milk labneh(or thick Greek whole-milk yogurt strained overnight)
- 3 tbsp raw sesame tahini(ethereal and runny, ideally Lebanese or Palestinian)
- 2 garlic clove(1 finely grated for the labneh base, 1 thinly slivered for the sizzling tatbilah)
- 2.5 tbsp lemon juice(freshly squeezed, divided)
- 1 tbsp fresh ginger(finely julienned into delicate matchsticks)
- 1 serrano or jalapeño pepper(thinly sliced into rounds, seeds left in if you like sharp heat)
- 1.5 tbsp white sesame seeds
- 1 tsp black sesame seeds
- 1 tsp Aleppo pepper flakes(or mild Maras pepper)
- 1.5 tbsp pomegranate molasses(tart and sticky)
- 0.5 cup fresh pomegranate arils(for bright ruby bursts)
- 0.5 cup fresh cilantro and mint leaves(loosely packed, rough torn tender leaves)
- 4 tbsp olive oil(for blooming spices and toasting seeds)
Instructions
- 1
Set up a grill with a two-zone fire (high direct heat on one side, moderate indirect heat on the other), or preheat a heavy cast-iron grill pan over medium-high heat until lightly smoking.
10 min
Tip: If cooking indoors, ensure your kitchen hood is on high—getting honest fire blister on kabocha skin requires intense heat.
- 2
Toss 1 medium kabocha squash wedges in a large wide bowl with 2 tbsp extra-virgin olive oil, 1 tsp ground cumin, 0.5 tsp ground coriander, 1 tsp flaky sea salt, and 0.5 tsp coarse black pepper until each crescent is glossed and fragrant.
5 min
Tip: Do not peel kabocha! The skin turns delightfully nutty, tender, and beautifully chewy once charred.
- 3
Lay the seasoned squash wedges directly over the hot flames or hot ridges of your cast-iron pan. Sear for 4 to 5 minutes per cut side without disturbing, until deeply charred with bold grill lines, then shift to the cooler indirect zone, cover, and roast for about 10 minutes until dense and fork-tender throughout.
15 min
Tip: Kabocha has less moisture than butternut, allowing it to caramelize into sweet, roasted chestnut nuances rather than steaming.
- 4
While the squash is gently roasting over indirect heat, prepare the base: In a medium bowl, whisk together 1.5 cups sheep's milk labneh, 3 tbsp raw sesame tahini, 1 finely grated garlic clove, 1.5 tbsp lemon juice, and 0.5 tsp flaky sea salt until silky, whipped, and cloud-like.
5 min
Tip: Whisking tahini directly into labneh gives it an unmistakable nutty roundness and luxurious body.
- 5
In a small skillet or copper butter warmer, heat remaining 4 tbsp extra-virgin olive oil over medium heat. Add 1 thinly slivered garlic clove, 1 tbsp julienned ginger, 1 sliced serrano pepper, 1.5 tbsp white sesame seeds, and 1 tsp black sesame seeds. Swirl gently for 2 minutes until the garlic is golden-straw and the seeds are intensely toasted and popping, then immediately remove from heat and stir in 1 tsp Aleppo pepper flakes and remaining 1 tbsp lemon juice.
4 min
Tip: Pull the pan off the burner the instant the garlic turns golden; residual oil heat will finish toasting the Aleppo flakes without scorching.
- 6
Spread the whipped garlic-tahini labneh in generous, swooping waves across a large, shallow ceramic platter. Arrange the warm, charred kabocha wedges over the cool base, interlocking them dynamically to build height.
3 min
Tip: The contrast between the chilled, velvety labneh and steaming, sweet charred squash is where the magic lives.
- 7
Spoon the hot sizzling sesame-ginger tatbilah oil evenly over the roasted squash wedges. Drizzle with 1.5 tbsp tart pomegranate molasses, and shower the top with 0.5 cup ruby pomegranate arils and 0.5 cup fresh cilantro and mint leaves. Serve immediately while warm.
2 min
Tip: Serve with warm grilled flatbread or sesame pita so your guests can mop up every drop of spiced oil and garlic labneh.
Chef's Notes
Kabocha squash is hands-down my favorite winter squash because it possesses an earthy, sweet richness reminiscent of roasted chestnuts and sweet potatoes without shedding excess water. Cooking it over live fire turns the dark green skin into an edible, caramelized edge that contrasts heavenly with the tender flesh. The fiery, aromatic tatbilah crunch sizzling over the chilled sheep's milk labneh creates the temperature and texture contrasts I obsess over in every mezze platter. If you can't find sheep's milk labneh, a good cow's milk labneh or strained full-fat Greek yogurt works wonderfully.
Yael Mizrahi
Bold flavors, beautiful plates
Born in Tel Aviv to a Moroccan mother and Iraqi father, I grew up speaking the language of spice. My kitchen was always full of cumin, preserved lemons, and the sound of multiple conversations happening at once. I moved to London at 22, cooked my way through the city's best restaurants, and discovered that the whole Mediterranean was my playground. Now I create dishes that celebrate the entire region—from Marrakech to Athens, with plenty of stops in between.