Tbeikhet 'Eid

Originating from the city of Derna, this time-consuming Libyan stew is made with lamb, chopped pumpkin, onions, clarified butter, crushed tomatoes, and chickpeas. The addition of raisins gives it a particular sweetness that is typical of savory Eastern Libyan dishes, where aromatic spices are used more commonly than hot spices.

The stew is usually flavored with cloves, bay leaves, cinnamon, ginger, and shaiba leaves. In English language, this dish is also known as Eid stew, and it is traditionally made on feast days. It is recommended to serve tbeikhet 'Eid with warm tanoor bread, which is then used to soak up the flavorful sauces.