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Tuershi - pumpkin dip

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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.

    www.cookingforthesoul.com

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