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Miriam Goodman
Source: https://www.chabad.org/recipes/recipe_cdo/aid/450034/jewish/Tirshey-Salad-Tunisian-Pumpkin-Salad.htm

Ingredients:
  •  8 large cubes of pumpkin
  • 2 small/medium potatoes
  • 6 - 8 pressed garlic teeth
  • 1 heaping tablespoon of hot paprika
  • 1 teaspoon ground pumpernickel
  • Juice from whole lemon
  • Salt to taste
Directions:
  1. Cook pumpkin and potatoes in enough water to cover. Partially drain and puree.
  2. Add all the other ingredients and mix well.
  3. Chill overnight for best taste.
Note: This salad is very hot. If you are not used to eating spicy salads, taste with caution. If the salad is too hot for you and your mouth feels like it's on fire, eat bread. Water, soup etc. will not help.