Stuffed pumpkin in Armenian
The "Stuffed Pumpkin in Armenian" is a traditional dish that epitomizes the rich and vibrant essence of Armenian cuisine, discovered during a journey filled with exploration and cultural immersion. This unique culinary creation marries the natural sweetness of pumpkin with the tartness of plums, resulting in a flavor profile that is both intriguing and comforting. The successful recreation of this dish at home stems from an adventurous attempt to blend various herbs and spices that complement its primary ingredients—pumpkin and plums. This exploration not only led to mastering the recipe but also to a desire to share this gastronomic delight with others. The Stuffed Pumpkin in Armenian stands as a testament to the joy of culinary discovery, inviting everyone to experience the warm and inviting flavors of Armenia through a dish that beautifully encapsulates the spirit of traditional cooking and the pleasure of sharing a meal crafted with love and curiosity.
Equipment
- 1 greased sheet
Ingredients
- Pumpkin -1.5kg
- rice – 100g
- butter – 100g
- Sugar – 50g
- plums pitted – 100g
- raisins – 1/2 cup
- apples – 200g
- salt cinnamon – to taste.
Instructions
- Choose a pumpkin on the number of required servings (about 4-5 servings of pumpkin capacity of 1.5 liters). Whole pumpkin is well washed, cut off the top, remove the seeds with a spoon fruit pulp and thoroughly wash the pumpkin in cold water.
- Preparation of stuffing
- Edible parts of the pulp separated from the seeds and finely chop.
- Add boiled until half rice, raisins, plum, finely chopped apples, cinnamon and salt to taste.
- Get stuffed pumpkin and fill it tightly cut before the tip.
- Put the pumpkin on a greased sheet and bake in a moderately heated oven until soft. If the upper crust begins to burn, cover the pumpkin with foil or paper soaked in cold water.
- Pumpkin served hot, cut into portions and watering every boiling ghee.