Pumpkin Makkmour

Ingredients

• pumpkin, cut into finger-shaped pieces pumpkin, cut into finger-shaped pieces
• 1 tablespoon ghee
• 600 g fatty meat, cut into small pieces
• 100 g tail fat, cut into small pieces
• 1¼ tablespoons salt
• ½ tablespoon black pepper
• 1 glass of water water
• a little finely chopped walnuts
• 300 ml tahini
• ¼ tablespoon salt
• 2 glasses of water (400 ml) water
• juice of 2 lemons juice of 2 lemons
• mentioned as a side dish bulgur with vermicelli
• mentioned as a serving method bread

Instructions

1. In a pot over the heat, melt 1 tablespoon of ghee.
2. In the same pot over the heat, add 600 g of fatty meat cut into small pieces, along with 100 g of tail fat cut into small pieces if the meat is not fatty enough, then stir until browned.
3. In the same pot over the heat, add the pumpkin cut into finger-shaped pieces and stir with the meat.
4. In the same pot over the heat, add 1¼ tablespoons of salt and ½ tablespoon of black pepper.
5. In the same pot over the heat, add 1 glass of water, then leave the mixture until the pumpkin and meat are cooked.
6. In a bowl, mix 300 ml tahini with ¼ tablespoon salt, 2 glasses of water (400 ml), and the juice of 2 lemons until the sauce becomes creamy.
7. In the pot over the heat, pour the tahini sauce over the pumpkin and meat mixture, stir a little, and bring to a gentle boil.
8. In the pot over the heat, add a little finely chopped walnuts over the top and leave them with the dish.
9. Serve the Makkmour hot.