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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