Pumpkin with Prunes

Komida de Balkabak kon Prunas

Preparation info
  • Serves

    6 to 8

    • Difficulty


Appears in
Sephardic Flavors: Jewish Cooking of the Mediterranean

By Joyce Goldstein

Published 2000

  • About

Including dried fruits in savory dishes is typical of Arab-Moorish cuisine. This heritage is present in Méri Badi’s Sephardic recipe for sweet pumpkin (bal is “honey” and kabak is “pumpkin”) and prunes. This dish resembles hlou, the Moroccan-Jewish compote of pumpkin and apricots, and would be an ideal accompaniment to roast chicken or grilled lamb. Originally cooking time for the pumpkin and prunes was one hour. I ended up with homely mush. Therefore,