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Tzershi - Tripolitanian Pumpkin Spread
Ingredients
- 600 grams pumpkin
- 3 tablespoons olive oil
- 2 teaspoons crushed garlic
- 1 cup water
- 2 heaping tablespoons tomato paste
- 1 teaspoon salt
- 1 teaspoon caraway
- 1 teaspoon ground nigella
- 1 teaspoon sweet paprika
- half teaspoon hot paprika
- a quarter teaspoon black pepper
Preparation
Cut the pumpkin into cubes, arrange in a baking dish, drizzle with olive oil, salt and black pepper.Bake at 170°C for 40 minutes, until the pumpkin softens.
Heat 3 tablespoons of olive oil in a pot with the crushed garlic for about two minutes, being careful not to burn the garlic.
Mix a cup of water with the tomato paste and add to the pot.
Stir, and bring the sauce to a boil.
Add the spices.
Add the baked pumpkin cubes, stir, and continue cooking over low heat for about five minutes.
Mash the pumpkin, continue cooking for five minutes over low heat without the lid, to let the excess liquids evaporate.
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