Tershi is the spicy, garlicky and tangy Libyan Jewish pumpkin dip that you didn’t know you needed. It’s healthy, seriously delicious and so easy to make!
Tershi is a Libyan dip or condiment that is a staple on all Libyan Jewish tables. Traditionally, a Jewish Libyan meal revolves around hand-rolled couscous, an accompanying stew, and many condiments, dips and salads, often known as “Salatim” (or sometimes as mezze). These salatim provide accompanying bites of acidity, heat or freshness to balance an otherwise heavy main meal.
This Libyan pumpkin dip (Tershi, sometimes spelled Cherish or Chirshi) is just one example of the many amazing Libyan Jewish Foods that I am excited to share with you.
Tershi is spicy (from the harissa), tangy (from the lemon) and very garlicky (well..from the garlic) and extremely tasty. It will have you wondering where its been all your life. Once you taste it you can no longer live without it. Traditionally this condiment is served along side couscous, but it also works amazingly well as a spread or a dip. A huge bonus is that its extremely healthy so you can enjoy it guilt free.
Today I will teach you the classic pumpkin tershi, but its actually possible to use this same recipe with different vegetables such as yellow squash, zucchini, carrots and eggplant.
Cod in Saffron Cream Sauce
Equipment
- Medium saucepan
- food processor optional
- large sauté pan
Ingredients
- 1.5 cup Short-grain white rice
- 2 oz Anchovies packed in olive oil
- 10 Garlic cloves (peeled)
- 3 Green chiles, minced
- 1/2 tbsp Kosher salt
- 1 tbsp Extra virgin olive oil
- 3/4 tbsp kosher salt
- 1/2 cup Minced shallots
- 2 tbsp High-acid dry white wine
- 1 quart Heavy cream
- 2 Red chiles, 1 chopped, 1 thinly sliced
- 2 tbsp Persian saffron, crushed and steeped in 1/4 cup boiling water
- ¼ tsp Black pepper
- 1 bunch parsley, chopped
- 2-2.5 pounds Cod fillets, cut into 6 ounce servings thick center-cut peices
Instructions
- Combine the rice and water in a medium saucepan and bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 20 minutes, or until all the water is absorbed. Let stand for 10 minutes before serving.
- Meanwhile, in a small food processor or blender, make a paste with the anchovies and their oil, garlic, green chiles, and salt. (Note: you can slo make the paste by hand with a knife mincing all ingredients until a paste is formed) Set aside.
- In a large sauté pan, heat the olive oil over medium heat. Add the shallots and sauté until soft, about 5 minutes. Add the anchovy-garlic paste, reduce the heat to medium-low, and cook for 1 minute. Add the white wine and let simmer for 2–3 minutes. Add the cream, chopped red chiles, saffron, and pepper and adjust the seasoning to taste. Stir in the parsley.
- Serve the cod and sauce with the rice. Garnish with sliced red chile.
