Best 3 Pumpkin Salad Tirshi Recipes

**Pumpkin Salad Tirshi: A Delightful Journey Through Eritrean Cuisine**

Embark on a culinary adventure to Eritrea, a country brimming with vibrant flavors and unique culinary traditions. Discover the captivating dish known as Pumpkin Salad Tirshi, a staple in Eritrean cuisine. This tantalizing salad combines the earthy sweetness of pumpkin with a medley of aromatic spices, creating a symphony of flavors that will delight your palate.

**A Trio of Tirshi Delights:**

1. **Classic Pumpkin Salad Tirshi:** Experience the authentic flavors of Eritrea with this traditional recipe. Savor the tender pumpkin, perfectly balanced with a zesty blend of berbere, tomatoes, onions, and garlic.

2. **Vegan Pumpkin Salad Tirshi:** Indulge in a plant-based variation of this beloved dish. This vegan version retains the vibrant flavors of the classic recipe, crafted with succulent pumpkin, nutritious lentils, and a symphony of spices.

3. **Spicy Pumpkin Salad Tirshi:** Ignite your taste buds with this fiery rendition of Pumpkin Salad Tirshi. Amp up the heat with an extra dose of berbere, adding a delightful kick to the already flavorful dish.

**Unveiling the Culinary Treasures of Eritrea:**

As you delve into these Pumpkin Salad Tirshi recipes, you'll discover the essence of Eritrean cuisine, characterized by its intricate spice blends, vibrant colors, and heartwarming dishes. Prepare to be captivated by the richness of berbere, a staple spice mixture that infuses Eritrean料理 with its distinctive fiery flavor.

**A Culinary Odyssey Awaits:**

Join us on this culinary journey through Eritrea, where the Pumpkin Salad Tirshi reigns supreme. Let your taste buds embark on an adventure, savoring the harmonious blend of spices, the sweetness of pumpkin, and the vibrant colors that define this remarkable dish.

Here are our top 3 tried and tested recipes!

PUMPKIN SALAD (TIRSHI)

Pumpkin Salad (Tirshi) image

This is a wonderful salad, good for Thanksgiving but we make it all year round. This is a traditional Sepharidic recipe.

Provided by Mirj2338

Categories Lunch/Snacks

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

2 cups pumpkin puree (or other winter squash)
1/2 teaspoon paprika
2 garlic cloves, crushed
1/4 teaspoon ground cinnamon
3 tablespoons lemon juice
1/4 teaspoon salt
1 tablespoon vegetable oil

Steps:

Cut the the pumpkin (or winter squash) in half.
Place cut side down on a foil-lined baking sheet.
Bake at 350°F for 1 hour or until tender.
Separate pulp from skin and seeds.
Mash pulp to make purée.
Mix pumpkin purée with remaining ingredients, blending well.
Refrigerate.
Serve chilled with cous cous.

PUMPKIN SALAD

Pumpkin Salad image

Jazz up a classic fall veggie by serving it salad-style. Pecans lend crunch while gingerroot, cumin and cilantro bring a pleasing medley of flavors. -June Gaden, Adelaide, Australia

Provided by Taste of Home

Categories Lunch

Time 50m

Yield 2 servings.

Number Of Ingredients 10

Ingredients

1-3/4 cups cubed peeled pie pumpkin
2 teaspoons canola oil
1/4 teaspoon salt
2 tablespoons sunflower kernels
2 tablespoons finely chopped pecans
2 tablespoons minced fresh cilantro
2 tablespoons chopped red onion
1/2 cup plain yogurt
1 teaspoon ground cumin
1/2 teaspoon grated fresh gingerroot

Steps:

Place pumpkin cubes on a baking sheet. Brush with oil; sprinkle with salt. Bake at 375° for 35-40 minutes or until tender. Cool completely. , In a large bowl, combine the sunflower kernels, pecans, cilantro, onion and pumpkin. In a small bowl, combine the yogurt, cumin and ginger. Pour over pumpkin mixture; toss to coat. Cover and refrigerate until chilled.

Nutrition Facts : Calories 212 calories, Fat 16g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 376mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 3g fiber), Protein 7g protein.

ROASTED PUMPKIN SALAD

Roasted Pumpkin Salad image

Provided by Elaine Louie

Categories dinner, lunch, salads and dressings, side dish

Time 1h

Yield 2 large or 4 small servings

Number Of Ingredients 18

Ingredients

For the pumpkin:
12 ounces pumpkin, butternut or other winter squash, peeled, seeded and cut into 1/2-inch cubes
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon chopped fresh thyme
1 garlic clove, finely minced
2 tablespoons extra-virgin olive oil
For the cheese crackers:
Vegetable oil or nonstick spray
8 tablespoons grated Parmesan cheese, or Argentino Reggianito
For the dressing:
1 cup (lightly packed) roughly chopped fresh basil leaves
1 garlic clove, peeled
1/4 cup grated Parmesan cheese or Argentino Reggianito
1/4 cup extra-virgin olive oil
2 tablespoons white balsamic vinegar or apple cider vinegar
For assembly:
3 cups watercress (large stems removed).

Steps:

For the pumpkin: Preheat the oven to 375 degrees. On a baking sheet, toss the pumpkin with salt, sugar, thyme, garlic, and olive oil. Roast until tender and lightly browned, 15 to 25 minutes. Remove from heat and set aside; do not turn off oven.
For the cheese crackers: While the pumpkin is roasting, prepare the cheese crackers. On a non-stick or lightly oiled cookie sheet, divide the grated Parmesan or Argentino Reggianito cheeses into four equal mounds placed about 3 inches apart. Bake until cheese has melted, turned lightly golden, and set into a cracker; watch carefully to prevent burning. Remove from oven, and using a spatula, gently loosen crackers from the cookie sheet, and set aside on a plate. Let the crackers cool and become crisp.
For the dressing: In a blender, combine basil, garlic, Parmesan or Argentino Reggianito, and olive oil. Process until smooth. Transfer to a small bowl, and add vinegar, mixing well. Set aside.
For assembly: In a large bowl, combine watercress and dressing, and toss until all the leaves are coated. Place equal portions on two or four plates. Top with roasted pumpkin, and garnish with cheese crackers.

Nutrition Facts : @context http, Calories 773, UnsaturatedFat 44 grams, Carbohydrate 24 grams, Fat 64 grams, Fiber 3 grams, Protein 29 grams, SaturatedFat 18 grams, Sodium 1008 milligrams, Sugar 9 grams, TransFat 0 grams

Tips:

Choosing the Right Pumpkin: - For the best result, pick a sugar pumpkin with smooth, unblemished skin. - Avoid pumpkins with cuts or bruises. - A ripe pumpkin should feel heavy for its size. Cooking the Pumpkin: - Roast the pumpkin in the oven for a smoky flavor or boil it for a softer texture. - If roasting, cut the pumpkin into 1-inch cubes and toss them with olive oil, salt, and pepper. Roast at 400°F for 30-40 minutes or until tender. - To boil the pumpkin, cut it into smaller pieces and simmer in a pot of salted water for 15-20 minutes or until tender. Preparing the Dressing: - The dressing is made with olive oil, lemon juice, garlic, cumin, and salt. - Be generous with the lemon juice for a tangy flavor. - Adjust the amount of cumin to your taste. Assembling the Salad: - Layer the roasted pumpkin with arugula, feta cheese, toasted walnuts, and a drizzle of dressing. - Top with a sprinkle of pumpkin seeds and pomegranate arils for added texture and color.

Conclusion:

Pumpkin salad is a delicious and healthy dish that is perfect for a light lunch or dinner. The combination of roasted pumpkin, arugula, feta cheese, walnuts, and pomegranate arils creates a symphony of flavors and textures that will tantalize your taste buds. This salad is also a great way to use up leftover pumpkin puree. So next time you have some extra pumpkin puree, try making this salad. You won't be disappointed!