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.
To get more recipes, click here to sign up for our free JC food newsletter.