Libyan Torshi
Posted
Sun, 07/21/13
My culinary experiments for the upcoming Arabic Cookery continue:
Torshi (mashed potatoes & squash; Libya).
Torshi (Libyan Mashed Potatoes & Squash)
4 medium potatoes, peeled & diced
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.
Very tasty indeed...
The Torshi went well with last night's dinner of baked pork chops, although it's doubtful native Libyans would have a similar meal!
Tags: Culinary Collection;
Food Photos;
Middle East
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