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
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 .
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