أبا بسطي

Peel the pumpkin and cut it into medium-sized cubes.

Boil the beef shanks in water until fully tender, then set aside the golden cooking broth.

In a pot over heat, melt the ghee and add the sliced onions, sautéing until softened without browning.

Add the boiled meat to the onions and stir briefly to combine flavors.

Add the drained chickpeas and stir for a few minutes.

Soak the tamarind in hot water for 10 minutes, then squeeze, strain, and set aside.

Add the pumpkin cubes to the pot, then pour in the meat broth, tamarind liquid, pomegranate molasses, lemon juice, and salt.

Let the mixture simmer over medium heat until the pumpkin is fully tender and absorbs the flavors.

Add the minced garlic and a pinch of dried mint, then allow to simmer for an additional 5 minutes.

Serving: Serve hot alongside bulgur or rice with vermicelli.