Meat
Tbikha
Tbikha is a traditional Tunisian stew made with red pumpkin or squash, slow-cooked with lamb or beef, garlic and coriander. Its gentle, fragrant flavour makes it a festive dish and a winter staple.
Ingredients
Ingredients
Bouillon
Spices & seasoning
Optional extras
On the side
Instructions
- Brown the lamb pieces in the olive oil over high heat for 5 minutes, turning them so they colour on all sides.
- Add the sliced onions and chopped garlic and cook for 5 minutes until softened.
- Stir in the tomato purée, cumin, ground coriander and salt, then stir for 1 minute.
- Pour in the hot water, add the green chilli if using, cover and simmer over low heat for 45 minutes.
- Add the pumpkin cubes and half of the chopped fresh coriander, then continue cooking covered for 30 minutes, until the pumpkin is falling apart but still holds its shape.
- Mash a few pieces of pumpkin against the side of the pan to slightly thicken the broth.
- Add the vinegar, adjust the seasoning and sprinkle with the remaining fresh coriander before serving piping hot.
Variations and tips
Vegetarian version. Replace the lamb with cooked chickpeas and use a vegetable stock.
Making do with what's available. A butternut or muscat squash gives a result very close to red pumpkin.
More ideas
Tunisia
Tunisia
Tunisia
Tunisia
Tunisia
Tunisia
Tunisia
Tunisia
Original Ecomely recipe.