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egyptian · lunch

Pumpkin and beef gratin

An Egyptian autumn protein-day gratin: beef shoulder slow-boiled then sliced, layered with thin rounds of dense pumpkin, dotted with butter and finished with olive oil. Slow-baked until the pumpkin caramelises into the meat juices.

Prep
20 min
Cook
120 min
Servings
4
Difficulty
intermediate

Steps

  1. 01

    Slow-boil the beef

    65 min

    Cube the beef. Cover with cold water, bring to boil, skim, simmer covered sixty minutes with half a teaspoon of salt until fork-tender. Reserve a cup of broth, slice the meat thin.

  2. 02

    Sear in ghee

    8 min

    Heat the ghee in a wide pan, sear the sliced beef in batches over high heat eight minutes until each face is deeply golden. This second cooking step is the Tayyibat signature method.

  3. 03

    Slice the pumpkin

    8 min

    Peel and seed the pumpkin, slice into half-centimetre rounds. Season with the rest of salt, cinnamon and black pepper. Even thin slices are critical for uniform cooking.

  4. 04

    Layer the dish

    8 min

    Brush a wide oven dish with olive oil. Layer pumpkin then beef alternately, dotting with butter between layers. Pour half a cup of reserved broth into the bottom corner.

  5. 05

    Bake covered then open

    40 min

    Cover with foil and bake at 180°C for twenty-five minutes. Remove foil, raise to 200°C, bake fifteen minutes uncovered until the surface caramelises into a deep amber crust.

  6. 06

    Rest and serve

    5 min

    Rest five minutes so the layers settle and slicing stays clean. Spoon directly from the dish onto warm plates so the caramelised crust comes with each portion.

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This article relays the public teachings of Dr. Diaa Al-Awadi for educational and informative purposes. It is not medical advice. Consult your physician before any dietary change. Legal notice.