Moroccan Lentils With Khlii & Pumpkin: A traditional home cooked meal of lentils simmered with onions, tomatoes and preserved meat. It’s comforting, warming and perfect for a cold winter day. Here’s how to make it at home: 1/2lb green lentils, soaked in hot water for 30 minutes 1 large onion, grated 2 tomatos, grated 1.5t paprika 3oz khlii, fat removed 1T fat from the khlii 1T olive oil 2t tomato paste 2 chili peppers 1lb pumpkin Salt, to taste Filtered water Heat khlii fat and olive oil in a heavy bottomed pot or dutch over over medium heat. Add in grated onion, khlii and paprika. Sauté for a few minutes, stirring often, until the onion becomes translucent. Add in tomatoes and cook for a few more minutes. Remove Khlii and set aside. Add lentils, enough water to cover the lentils (about 2 cups), tomato paste and chili peppers. Bring to boil, reduce to simmer and cook covered for about 10 minutes until the lentils are about half way cooked. Remove lid, season with salt and add pumpkin. Cover and cook until the pumpkin is tender and the sauce is nicely reduced, approx 15 minutes. Uncover, adjust seasoning and reduce the amount of liquid if needed. Serve with crusty bread & enjoy!
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