Libyan-Tunisian spicy pumpkin dip (Tershi)

1. Peel and seed the pumpkin and cut into large cubes.

2. Cover with the water in a pan and cook covered for 15-20 minutes until completely soft, then drain thoroughly.

3. Toast the caraway in a dry frying pan for 1 minute, then pound to a paste in a mortar with the peeled garlic and the salt.

4. Mash the pumpkin with a fork or potato masher and stir in the garlic and spice paste, the harissa and the lemon juice.

5. Gradually add half the olive oil and stir until smooth and creamy; add more harissa to taste.

6. Spread on a flat plate, drizzle with the remaining olive oil and serve with bread.

Tip: Tershi is a favourite dip of Libya and southern Tunisia, set on the table for guests alongside mechouia and hummus. Drain the pumpkin well, otherwise the dip will be watery. You can make it the same way with carrots instead of pumpkin.