Packed full of lemon garlic flavor, this tangy delight is a staple on any Tripolitan table. While traditionally served alongside other mezes, chershi is the perfect balance of sweet, acid, and spice, which means that it pairs perfectly as a dip, a garnish, or spread on a sandwich. And because it’s vegan you can be sure the whole table will enjoy.
Ingredients for Pumpkin Chershi
- 1 pound (500 grams) pumpkin peeled and coarsely chopped
- ½ pound (250 grams) sweet potato peeled and coarsely chopped
- ½ pound (250 grams) butternut squash peeled and coarsely chopped
- ½ pound (250 grams) potatoes peeled and coarsely chopped
- ½ teaspoon ground caraway seeds
- 2 tablespoons pilpelchuma
- 3 tablespoons preserved lemon puree
- 2 teaspoons Salt
- 5 tablespoons (75 ml) olive oil
1. Place all the vegetables in a pot and fill with water until about three-quarters of the vegetables are covered. Bring to a boil and cook for about 25 to 30 minutes until the potatoes are soft. Drain and leave the vegetables in the colander for another 5 minutes to release any excess liquid.
2. Transfer the vegetables to a food processor, add the remaining ingredients and pulse grind them for 2 to 3 minutes into a coarse and lumpy spread. Let it cool entirely. We recommend preparing the spread a day before your planned meal to allow the flavors to meld.
3. Chershi can be refrigerated in an airtight container for up to two weeks. Just add a little oil on top.
This recipe is courtesy of “Hashulchan” website.