Mama Living Abroad

Tirshi (Pumpkin Salad-Spread)

pumpkin spread in a bowl

Delicious salad-spread originally from Tunisia and Morocco. Great as an appetizer or as a side dish. I love to serve it on Friday’s dinner together with a nice spread of salads and fresh Challah bread. It tastes better the next day, so plan on making it ahead of time. I highly recommend adjusting the flavors to your taste.

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pumpkin spread in a bowl

Tirshi (Pumpkin Salad-Spread)

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  • 12 oz (350 grams) pumpkin cubes (about 2 cups)
  • 2 large zucchini cut into cubes
  • 2 garlic cloves crushed
  • 2 tablespoons (30 ml) lemon juice
  • 1-2 tablespoons (15-30 ml) olive oil
  • 1/4 teaspoon cumin
  • 1/4 teaspoon paprika
  • 1/4 teaspoon salt
  • *Optional* for spiciness 1 chopped chili pepper or ground cayenne pepper


  • Cover the pumpkin and zucchini with water and cook for about 30 minutes until very tender.
  • Drain well from all the liquids. Let it cool for a few minutes.
  • Using a fork or potato masher, mash the veggies with the rest of the ingredients. Taste and adjust flavors if needed.
  • Keep refrigerated. Serve cold or at room temperature with bread, pita, or couscous.

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Hi, I’m Rachel.

Welcome to my little corner of the internet! I’m happy you’re here. I am the food blogger behind “Mama Living Abroad.” In this space, I am sharing flavorful recipes that I love to make and have my family and friends approve.

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