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Writer's picturebrkt-ברקט

Pumpkin Mezze (Salad)

This is my version of the traditional Jewish Libyan dish known as Chershi. It is a perfect for lunch with pita and labne or as an appetizer served with other small dishes (mezze) before the main.


BT's Take On Pumpkin Chershi


Ingredients:

1 small acorn squash or pumpkin

1 small potato

4 cloves new garlic - crushed

1 teaspoon ground cumin

1 teaspoon sweet paprika

1/2 teaspoon celery salt

1 teaspoon harissa

1 teaspoon honey

4 tablespoon olive oil

1/2 teaspoon kosher salt


Directions:

Roast pumpkin at 400 F. (200 C.) for 25 minutes

Peel and deseed pumpkin and reserve flesh

Cut potato into very small pieces and cook until the potato is very tender

Mash potato until it is very smooth

Add to pumpkin

In a small saucepan add garlic, cumin, paprika, harissa and olive oil

Heat on low flame until oil is warm

Add oil mixture to pumpkin

Add salt

Add honey


Serve with labne and coriander and flat bread


Enjoy! !בתיאבון






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