Tuershi - pumpkin dip

By Silvia Nacamulli, August 22, 2013
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It is a Sephardi tradition to eat pumpkin on Rosh Hashanah, as a symbol for prosperity and happiness. This dip is a Libyan Jewish recipe usually served as a starter or to accompany couscous with a main course. Tuershi is the name for many Middle Eastern pickled dishes. This dish is slightly different as it is not purely pickled and it is simple and fat-free. I wish you all a prosperous and happy New Year!

Serves: 4-6
Preparation: 5 minutes
Cooking: 20 minutes plus cooling

INGREDIENTS
600-700g peeled pumpkin/butternut squash
1 tsp salt
1 tsp harissa (recipe above)
1 tsp caraway or cumin powder
Juice of 1 lemon
Drizzle of extra virgin olive oil
1 tbsp chopped fresh parsley to decorate (optional)

METHOD

Remove the seeds from the pumpkin/butternut squash; rinse and cut it into thick slices.

Fill a saucepan with water, bring to the boil, add the salt and the pumpkin. Partially cover and cook over low medium heat for 15-20 minutes until very tender. Drain and mash with a fork.

Leave it to cool in a colander so it keeps draining water. When cold, put in a bowl and add the harissa, the caraway/cumin and the lemon juice. Stir well and add more salt or spices to taste.

Transfer to a small serving bowl and drizzle on top a little extra virgin olive oil and the parsley.

Serve at room temperature as a starter or with couscous and a main course.

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Last updated: 2:45pm, August 22 2013