Tafifa
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- 1 pumpkin (weighing approximately 10 lbs.)
- ½-1 lb. of left-over meat
- 6 shallots
- ½ a cabbage
- 1 clove of garlic
- A little oil
- Salt and pepper
Cut the pumpkin into pieces 2 inches square. Wash them well. Heat a little oil in a stew pan. Cut the meat up roughly and put it into the oil. Crush the garlic with salt, and add it with the peeled shallots to the pan.
Shred the cabbage, and add it with the pieces of pumpkin to the pan. Season well with salt and pepper. Cover and cook on a slow fire for 2½ hours. Keep an eye on it and add a little water when necessary.
From "Middle Eastern Cooking" by Patricia Smouha
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