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+ servings
Tershi di zucca

Pumpkin tershi

Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Antipasto
Cuisine Middle Eastern
Servings 1 big bowl


  • 1/2 kg pulp of pumpkin the Halloween kind
  • 2 crushed garlic cloves
  • 4 tablespoons extra-virgin olive oil
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground caraway seeds
  • 2 tablespoons of apple cider vinegar


  • Put the pumpkin pulp cut into pieces and the oil in a non-stick pan, and allow the pumpkin to cook with the lid on, until it becomes so soft that it can be crushed with a fork.
  • Add the chili pepper and garlic to the pan and sauté the seasoned pumpkin again for about ten minutes. Once this is done, add the salt and vinegar, and cook the pumpkin for a quarter of an hour, until a thick, compact, non-liquid consistency is obtained.
  • Finally, add the caraway to the pan with the pumpkin puree, stirring well.
  • Turn off the heat, transfer the pumpkin tershi into a bowl and allow it to cool.
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