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Pumpkin Tershi


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Pumpkin Tershi


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Pumpkin Tershi


  • Prep Time : 10 min
  • Cook Time : 15 min
  • Ready Time : 25 min




  • 1 1/4 pounds pumpkin (1/2 kilo)
  • 2 garlic cloves, crushed
  • 4 tablespoons extra virgin olive oil
  • 1/2 teaspoon chilly powder
  • 1/2 teaspoon caraway powder
  • 2 tablespoons wine vinegar


Cut the pumpkin in chunks and place it in a non-stick pan with olive oil; let it cook, covered with a lid, until it’s mushy.

Mash the pumpkin with a fork or a potato masher, then add the chilly powder and the crushed garlic to the pumpkin and cook for 10 minutes. Add salt and vinegar and cook the pumpkin for 15 more minutes, until it’s creamy and thick.

Eventually, add the caraway powder and stir with a spoon.

Let the creamy tershi cool, then serve it as a starter along with some good crusty bread.

About Jasmine Guetta


Jasmine lives in Milan, Italy, and writes about Italian and Jewish food on Labna. You can find her on FacebookTwitter and Pinterest as well.  




One Response to Pumpkin Tershi

  1. One of my favorite appetizer. I make it during the 9 days. I also make it with vegetable broth amd i add chick peas, and i eat it with couscous on a meatless day

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