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Torshi
Libyan Mashed Potatoes & Squash
4 medium potatoes, peeled & diced (or use leftover mashed potatoes)
1 butternut squash, diced (or use leftover mashed butternut squash)
1 or 2 C water
Dash of salt (for boiling)
2 TBS olive oil
1 TBS butter
2 TBS lemon juice
1 garlic clove, minced
1 tsp. ground coriander seeds
1 tsp. ground caraway seeds
Salt, black pepper & chili powder to taste
4 TBS fresh cilantro leaves, chopped
6 black olives, chopped
Peel, rinse and dice potatoes. Peel, de-seed and dice butternut squash. Combine in a cooking pot with one or two cups of water and a dash of salt. Bring mixture to a boil; reduce to simmer and cook for about twenty minutes or until potatoes and squash are tender. Drain. Return cooked potatoes and squash to cooking pot and mash. Add olive oil, butter, lemon juice, garlic, coriander seeds, caraway seeds, salt, black pepper and chili powder; mix thoroughly to combine. Place the mixture in a serving bowl; garnish with chopped cilantro leaves and chopped black olives. Serve.
Shenanchie's Note: When I prepared Torshi for the first time, I omitted the coriander and caraway seeds because I was cooking for a group of people with dentures. The result was just as tasty as the original recipe.
*Torshi images (C)2013 Shenanchie.
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