Pumpkin with Tahini

Ingredients

• 1 kilo Pumpkin [squash]
• 1 tablespoon Salt
• 1 tablespoon Pomegranate molasses
• three-quarters of a cup Lemon juice
• 1 1/2 cups Tahini
• 2 tablespoons Fried pine nuts
• as desired Cubed meat
• 1 medium Onion
• 3 leaves Bay leaves
• a little Black peppercorns
• a few Cloves
• a few pods Cardamom
• 1/2 cup initially for preparing the tahini sauce Water

Instructions

1. In a pot, boil the meat in cold water until its scum is removed.
2. In the same pot, add the bay leaves, black peppercorns, cloves, cardamom, onion, and salt to the meat.
3. In the same pot, leave the meat over the heat for about 20 minutes, until cooked.
4. On a cutting board, cut the pumpkin into slices of a suitable thickness.
5. In a frying pan, fry the pumpkin pieces in two batches so they do not cool down and become soft.
6. In a pot, place the fried pumpkin over the cooked meat.
7. In the pot, add the meat broth to the pumpkin so it takes on the flavor, then bring it to a gentle boil over very low heat.
8. In a bowl, place the tahini.
9. In the same bowl, add half a cup of water and stir.
10. In the same bowl, add the lemon juice, then the pomegranate molasses, and stir until the sauce reaches a suitable consistency.
11. In the pot, pour the tahini sauce over the pumpkin and meat, and serve the dish.
12. On a serving platter, garnish the top with fried pine nuts, if desired.