Turshi or Chersci, Cersci
Thanks to Matthew Goodman
my recipe on page 236 of his book The World at Table Jewish Food
Turshi or Chersci Cersci
is all the same a mush of vegetable differently dressed
1 butternut squash, about 2 lb. peeled,seeded and cut into 1-inch cubes
2 medium russet potatoes, cut into 1 inch cubes
1 tsp salt
1/2 tsp cayenne pepper
2 garlic Cloves finely crushed
1 tsp ground caraway seeds
2 Tablespoon Olive Oil
1 Tablespoon or more fresh Lemon Juice
1. Bring to boil in a large pot water. Add cubed potates and Squash cook abou t 20 minutes till tender . Drain, and retain some of the cooking water.
2. Place squash and potatoes in a large bowl. Add remaining ingredients and mix well. You can mash a little the vegetables, and also make it more liquid with some of the saved water.
Serve as a side dish,
or with the usuall Libya combination of Mafrum, Couscous, and Mseyer all listed