Bizir, or Toasted Pumpkin Seeds

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
  1. Cut open a pumpkin. Separate the seeds from the stringy mess surrounding them.
  2. Rinse, drain, and dry the seeds.
  3. Lightly coat them in olive oil, salt, pepper, and whatever else you choose to flavor them with.
  4. Spread the onto a baking sheet in a single layer.
  5. Bake at 350 degrees for about 20 minutes.