October 13, 2009

Pumpkin Salad Tripoli style סלט צ'ירשי

Pumpkin Salad(spread) Tripoli style
Do you love your salad hot and spicy ? ... It's Pumpin season now and Today I want to share with you a recipe for a pumpkin salad -one of my favorites . This recipe is very simple to prepare and one of the most popular salads here in Israel .

Pumpkin Salad Tripoli style סלט צ'ירשי-מתכון בעברית
Based on the Israeli Guetta restaurant recipe
2 medium size carrots, peeled and cut into 3-4 pieces
1 medium-sized potato peeled and cut into quarters
500 gr fresh and clean pumpkin, diced into large pieces
Sauce :1 / 3 cup canola oil (or 1/2 cup)
1 TB sweet paprika
1 TB cumin
1 TB caraway ground - optional (I didn't add)
1 Teaspoon salt
10-15 cloves garlic, crushed (or less/more)
H O W :In a small saucepan cook the vegetables :
Fill the pot with a liter of boiling water and put the vegetables for cooking .
First cook the carrots for just a few minutes, add the potato and continue to cook ,add the pumpkin and continue to cook all the vegetables until they soften.
strain the vegetables and let them cool.
Now puree all the vegetables together (by hand) OR:
Puree half by hand ,and the other half put into your food processor. (One of the two mixtures was smoother the other more firmer) .

Mix the two mixtures in a large bowl .
Preparing the sauce :
In a small bowl mix all the sauce ingredients and add to the vegetables in the bowl.

Mix everything together.Eat warm or cold like a side dish or like a spread on Bread .
Keep the salad in the refrigerator up to one week .

Chanita.H© כל הזכויות שמורות על תכנים ותמונות שלנו
התפרסם היום בבלוג האוכל של חניתה ורן
This content belongs to Chanit Harel at My Mom’s Recipes And More. All writing and photography copyright © 2005-2009 unless otherwise indicated. All rights reserved.http://momsrecipesandmore.blogspot.com

1 comment:

Jonell Galloway said...

Your recipe sounds wonderful, and the photos are beautiful!

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