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The Hirshon Libyan Cershi

  • Total Time: 0 hours


  • 1 whole orange pumpkin, about 1 pound (or you can use Kabocha squash, which is even more delicious!)
  • 3 garlic cloves, finely chopped
  • 1/2 teaspoon hot paprika
  • 1 teaspoon Aleppo chili pepper flakes (preferred) or hot red pepper flakes
  • 1/2 teaspoon caraway seed powder
  • pinch of salt
  • juice of half a lemon
  • 4 tablespoons extra-virgin olive oil


  1. Cut the skin off the pumpkin or squash, de-seed and cut into small chunks. Place in a pan with a little olive oil, cover and let simmer, turning every once in a while. Once the pumpkin has softened, mash it with a fork or a potato masher until it has a smooth texture.
  2. In another pan, sauté the garlic and Aleppo chili pepper in a little olive oil and then mix into the pumpkin and keep simmering over low heat. In the meantime, crush the caraway seeds with a mortar and pestle. After about 10 minutes, add the lemon juice and salt into the pan and let cook for another 10-15 minutes.
  3. Just before taking the pan off the heat, add in the caraway powder and mix well. The texture should be dense, soft and creamy, not liquid.
  4. Drizzle a bit more olive oil over the mixture. Let cool and serve with couscous or toasted bread.
  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Category: Recipes


  • Calories: 147.52 kcal
  • Sugar: 2.48 g
  • Sodium: 38.79 mg
  • Fat: 13.69 g
  • Saturated Fat: 1.92 g
  • Trans Fat: 0.0 g
  • Carbohydrates: 6.95 g
  • Fiber: 0.88 g
  • Protein: 1.12 g
  • Cholesterol: 0.0 mg