Pumpkin Tershi is a pickled pumpkin spread that we spice with long pepper and mace. It’s served at room temperature with fresh crusty bread and is very autumnal
Ingredients:
- Kabocha squash or red kuri squash
- Salt
- Ground cumin
- Ground cinnamon
- Fennel seed
- Coriander
- Allspice
- Clove
- Mace
- Long pepper
- White wine vinegar
- Olive oil
Directions:
- Cut squash in half and season with salt and cumin. Roast in the oven at 350°F until soft. Allow to cool to the touch.
- Scoop out the flesh and mash. Season with salt, ground cumin, ground cinnamon, fennel seed, coriander, allspice, clove, mace and long pepper. Or use a baharat style blend from Spice House or La Boite in NYC.
- Add more vinegar than you would think and more salt than you would think, it’s a pickle!
- Garnish with olive oil and more of your spice blend. Serve as an appetizer before your meal with plenty of good bread.
Tip:
- Baharat (Arabic for “spices”) is a warm, aromatic, and all-purpose spice blend deeply rooted in Middle Eastern and Eastern Mediterranean cooking. It tastes earthy, slightly sweet, and savory with a gentle, rounded depth rather than a sharp chili-style heat.