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