clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
The Hirshon Libyan Tershi

The Hirshon Libyan Cershi

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • 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
A One-Time Request - Please Like Us, Citizen!