When we look through recipes online or in magazines, what really prompts us to go out of our way to make a list and head out to the store with the intention of buying all the ingredients specifically for that recipe we enjoyed looking at so much?
I look at food for a living, literally, and am incredibly delighted by the vibrant colors and gorgeous photography that exists in the blogosphere and in the publishing world. I can’t, however, make everything that awakens my stomach or inspires me to fly off the couch and dig into my cabinets for every spice listed in a recipe so that I, too, can make a gorgeous Thai noodle dish.
There is one Libyan dish, however, that prompted me to set out to use up our Qurbani meat to make this dish called Tbeikhet ‘Eid which features pumpkin, chickpeas and raisins. I liked the idea of using seasonal produce like pumpkin so much that I decided to give it a try, though digressing a bit by using other ingredients that I had at home that were in much need of being used: