Pumpkin stew (Tershek kunder)

Pumpkins are here! 

An easy and delicious stew to put together from my friend Asma, who is of Kurdish origin (Mardin, Turkey). Grab some stew meat (lamb with bones if you like, or beef), onion, tomatoes, pumpkin and a handful of chickpeas. Douse with lemon juice. Serve with bread or rice or bulgur.

INGREDIENTS: 4 servings

  • 2 onions
  • 1 lb. lamb shanks, cut in small chunks with bone or stew meat
  • salt, pepper
  • 4 cups of pumpkin chunks
  • 4 large tomatoes or one can of tomatoes 
  • 1 cup of cooked chickpeas
  • 2 tbsp of olive oil
  • 2 tbsp of lemon juice (fresh)
METHOD:
  1. Chop the onions; heat the oil and fry the onions till soft, about 7 minutes. Sprinkle the lamb shanks with salt and pepper and brown in the pot briefly with the onions. Add 4 cups of water, cover and simmer the lamb and onions for 45 minutes. 
  2. Chop the tomatoes and add to the stew. Add the  pumpkin, chickpeas and lemon juice; simmer the stew for another 30 minutes (or longer), taste to adjust seasoning and serve hot with bread or rice or bulgur on the side.

NOTE: This is a perfect dish for a crockpot.  

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21 Comments

  1. Jan
    Posted October 29, 2012 at 11:12 am | Permalink

    and when does the lamb go in? ;-)

  2. Joumana
    Posted October 29, 2012 at 11:19 am | Permalink

    @Jan: the lamb gets browned with the onions, then water is added to make a broth, then the tomatoes are added with the chickpeas, then the lemon juice; leave to simmer for one hour, taste, and serve with bread or rice or bulgur.

    @sorry, I add the pumpkin with the tomatoes; corrected the omission!

  3. Posted October 29, 2012 at 11:25 am | Permalink

    Comforting and surely extremely scrumptious!

    Cheers,

    Rosa

  4. Posted October 29, 2012 at 11:29 am | Permalink

    A wonderful soup!

  5. Posted October 29, 2012 at 2:23 pm | Permalink

    This sounds divine, and I love the bowl you serve it in!

  6. Cynthia
    Posted October 29, 2012 at 3:12 pm | Permalink

    When do you add the pumpkin? With the lamb or the tomatoes?

  7. Posted October 29, 2012 at 3:48 pm | Permalink

    This would be wonderful in a crock pot! Lovely flavors of the season, Joumana, and so beautiful in your copper bowl.

  8. Ian
    Posted October 29, 2012 at 5:18 pm | Permalink

    When does the pumpkin go in? I can’t see it!

  9. Anna
    Posted October 30, 2012 at 7:50 am | Permalink

    Mmmmm love the pumpkin in everything. Lamb would be good with it.

  10. Posted October 30, 2012 at 7:59 am | Permalink

    Des saveurs et du goût. Ce ragoût doit être des plus délicieux.
    La cuisine kurde gagne à être encore plus connue.
    A bientôt

  11. Posted October 30, 2012 at 1:32 pm | Permalink

    A hearty meal! Not to mention a stunningly gorgeous serving bowl.

  12. Posted October 30, 2012 at 6:50 pm | Permalink

    I am so in love with pumpkin–it was a taste acquired late in life. Now I can’t get enough of it. I can make this a vegan dish and still have a wonderfully tasty meal that my family would love. Another winner, Joumana!

    Alaiyo

  13. Posted October 30, 2012 at 8:30 pm | Permalink

    I love the copper pot that you have on display. The stew looks delicious!

  14. Posted November 1, 2012 at 5:27 am | Permalink

    Beautiful stew – so ideal for Fall in your side of the world, and Spring in Australia. It’s spring lamb season here, and the warm weather is interspersed with cold days. I can absolutely see us eating this beautiful creation of yours.

  15. Posted November 1, 2012 at 11:53 am | Permalink

    Even though there is no Autumn in my country we love stews like this. Such a great family meal.

  16. Posted November 1, 2012 at 12:38 pm | Permalink

    What a rich and comforting dish!!!Love all those flavors…perfect for this cold weather!

  17. Posted November 1, 2012 at 4:42 pm | Permalink

    Hello Joumana: pumpkins are there, really ? This is a real autumn stew, but with southern touch – chick peas:) . I love to eat lamb stews, and I miss that lamb meat is not so easily accessible as in France; we produce lamb meat, but probably it is exported and / or goes to restaurants – during many years of communism culinary habits of the society changed; old traditions and preparation come back into living, but it is a long and difficult process. Kind regards, Magdalena

  18. Posted November 3, 2012 at 4:20 pm | Permalink

    This looks amazingly comforting! Cannot wait to try this!

  19. Posted November 7, 2012 at 2:47 pm | Permalink

    I’m so glad I stumbled on your blog Joumana! I can’t stop reading and looking at the amazing pictures. This particular dish might just be prefect for dinner this weekend.

    Elie (from Houston)

  20. Posted May 1, 2013 at 4:27 pm | Permalink

    Bonjour !
    Je connais bien ce plat que j ai souvent cuisine cet hiver :)
    Par contre je ne met pas de pois chiche.
    Enfin je suis etonnee de ne pas voir de sumac frais car les tirshik se cuisinent au sumac, bien meilleur que le citron!

  21. Joumana
    Posted May 1, 2013 at 4:35 pm | Permalink

    @Gula Welat: je vais le demander a Asma, qui m’apprends tous ces plats Kurdes.

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