Tebekhet Gar'a - Pumpkin Stew

PREP: 15 MINUTES ----- COOK: 1 HOUR ----- SERVINGS: 6
 

This dish is the traditional lunch in first day of Eid el-Fitr in my hometown Derna, Libya. It's known as Eid Stew or Tebekhet Eid

• 6 serving-size pieces of lamb loin chops
• 1 medium onion, diced
• 2 tablespoons olive oil
• 2x 15.5oz can chick peas (garbanzo bean) or about 2 cups chick peas soaked and peeled
• 4 tablespoons tomato paste (vary amount based on the concentration of the brand you use)
• 4 cups water
• 3/4 cup raisins
• 5-6 cups pumpkin or butternut squash cut into 2-inch pieces (~ 1medium butternut squash)
• 1 teaspoon salt
• 1 teaspoon mixed spice
• 1/4 teaspoon turmeric
• 1/4 teaspoon black pepper

1. Heat olive oil in a medium pot and sautee onion till translucent.

2. Add meat, sautee turning till evenly colored

3. Add tomato paste, stir, then mix in water little at a time. Stir in salt and all other spice.

4. Stir in the peeled chick peas.

5. Bring to boil, lower heat to medium-low and simmer covered for 30 to 45 minutes.

6. When sauce and meat are cooked add in the pumpkin and the raisins. Simmer covered for 10 to 12 minutes.

7. Serve with baguette or over your choice of rice.