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Tirshi
Tirshi is otherwise known as pumpkin Salad. This salad is traditionally from the Sepharidic region of Morocco. It is great with couscous and makes a refreshing change to normal salad.
Prep10 min
Cook15 min
Total25 min
Servings4
Difficultyintermediate
Ingredients
- 1 unit
- 1/2 teaspoon
- garlic2 clovescrushed
- 1/4 teaspoon
- 3 tablespoons
- 1/4 teaspoon
- 1 tablespoon
Method
1
Wash the pumpkin thoroughly under running water and pat dry with a clean cloth.
2
Peel the pumpkin using a vegetable peeler or sharp knife, removing the tough outer skin completely.
3
Halve the pumpkin and scoop out all seeds and stringy pulp using a sturdy spoon, then cut the flesh into 1-inch cubes.
4
Heat the vegetable oil in a large, heavy-bottomed pot or tagine over medium heat until shimmering.
2 minutes
5
Add the crushed garlic cloves and sauté for about 1 minute, stirring frequently, until fragrant and beginning to soften.
6
Stir in the paprika and ground cinnamon, coating the garlic evenly, and cook for 30 seconds to toast the spices.
1 minutes
7
Add the pumpkin cubes to the pot and toss gently to coat with the spiced oil, stirring occasionally for even distribution.
8
Reduce heat to medium-low, cover the pot or tagine, and cook for 25-30 minutes, stirring gently every 8-10 minutes, until the pumpkin is very tender and breaking apart slightly.
9
Pour the lemon juice over the cooked pumpkin and sprinkle with salt, then stir gently to combine without breaking up the pumpkin pieces too much.
10
Taste and adjust seasoning with additional salt if needed, then serve warm as a side dish or appetizer.