Fogaiyya Stew from Gaza City

Indulge in the comforting, earthy flavors of **Fogaiyya Stew from Gaza City**, a traditional Palestinian dish that combines tender butternut squash or pumpkin with hearty lentils in a fragrant, spiced broth. This wholesome stew is infused with the warm essence of ground coriander, cumin, and turmeric, creating a vibrant medley of Middle Eastern flavors. Sautéed onions and garlic form a rich base, while a touch of tomato paste adds depth and umami to the broth. The dish is simmered to perfection, allowing the lentils to absorb the aromatic spices and the squash to become melt-in-your-mouth tender. Garnished with fresh parsley, this nutritious stew is a perfect balance of comfort and nourishment. Pair it with warm pita bread or fluffy rice for a satisfying, plant-based meal that will transport your taste buds to the heart of Gaza City. Rich in flavor, easy to prepare, and packed with wholesome ingredients, this recipe is perfect for weeknight dinners or cozy gatherings.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 4

Ingredients

• 500 grams butternut squash or pumpkin (peeled and diced)
• 150 grams brown or green lentils (soaked for 1 hour and drained)
• 4 tablespoons extra virgin olive oil
• 1 large yellow onion (finely chopped)
• 3 cloves garlic cloves (minced)
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 0.5 teaspoon ground turmeric
• 0.5 teaspoon ground black pepper
• 1 teaspoon sea salt
• 2 tablespoons tomato paste
• 1 liter vegetable stock or water
• 2 tablespoons fresh parsley (chopped, for garnish)

Directions

Step 1

Heat 2 tablespoons of olive oil in a large pot over medium heat.

Step 2

Add the chopped onion and sauté until soft and translucent, about 5 minutes.

Step 3

Stir in the minced garlic, ground coriander, ground cumin, turmeric, black pepper, and salt. Cook for 1 minute to release the spices' aroma.

Step 4

Add the tomato paste and stir well to coat the onions and spices evenly.

Step 5

Add the soaked lentils to the pot and stir to combine.

Step 6

Pour in the vegetable stock or water, bring to a boil, and then reduce the heat to low. Cover with a lid and let it simmer for 20 minutes.

Step 7

In a separate skillet, heat the remaining 2 tablespoons of olive oil over medium heat.

Step 8

Add the diced pumpkin or butternut squash to the skillet and sauté for 8-10 minutes until slightly tender and golden on the edges.

Step 9

Transfer the sautéed pumpkin pieces to the pot with the lentils and stir gently.

Step 10

Cover the pot and let the stew simmer for an additional 20-25 minutes, or until the pumpkin and lentils are fully cooked and the flavors have melded together.

Step 11

Taste and adjust seasoning if necessary.

Step 12

Serve the Fogaiyya stew warm, garnished with freshly chopped parsley. Pair it with warm bread or rice for a complete meal.

Nutrition Facts

Serving size	1916.8 grams (1916.8g)

Amount per serving	% Daily Value*
Calories	1051

Total Fat 58.80g	75%
Saturated Fat 8.40g	42%
Polyunsaturated Fat NaNg
Cholesterol 0mg	0%
Sodium 5966mg	259%
Total Carbohydrate 127.50g	46%
Dietary Fiber 29.90g	107%
Total Sugars 29.30g
Protein 25.30g	51%

Vitamin D 0IU	0%
Calcium 419mg	32%
Iron 14mg	79%
Potassium 3871mg	82%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.4%

Protein: 8.9%

Carbs: 44.7%