Pumpkin with Prunes

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,