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.
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Recipe Information
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)
Instructions
Heat 2 tablespoons of olive oil in a large pot over medium heat.
Add the chopped onion and sauté until soft and translucent, about 5 minutes.
Stir in the minced garlic, ground coriander, ground cumin, turmeric, black pepper, and salt. Cook for 1 minute to release the spices' aroma.
Add the tomato paste and stir well to coat the onions and spices evenly.
Add the soaked lentils to the pot and stir to combine.
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.
In a separate skillet, heat the remaining 2 tablespoons of olive oil over medium heat.
Add the diced pumpkin or butternut squash to the skillet and sauté for 8-10 minutes until slightly tender and golden on the edges.
Transfer the sautéed pumpkin pieces to the pot with the lentils and stir gently.
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.
Taste and adjust seasoning if necessary.
Serve the Fogaiyya stew warm, garnished with freshly chopped parsley. Pair it with warm bread or rice for a complete meal.
Nutrition Facts
Calories |
1020 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.8 g | 70% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5571 mg | 242% | |
| Total Carbohydrate | 123.4 g | 45% | |
| Dietary Fiber | 29.1 g | 104% | |
| Total Sugars | 33.9 g | ||
| Protein | 25.1 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 317 mg | 24% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 3628 mg | 77% | |
*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.
