Mains
ChefAmal Khidr
Oven-Baked Small Pumpkin Stuffed with Meat and Vegetables
A unique stuffed pumpkin with meat and vegetables — an unconventional, special dish to honor guests or indulge yourself. Great for lunch, dinner, or brunch.
Small pumpkin (laqtina) stuffed with meat and vegetables — a one-of-a-kind recipe
Ingredients
Start here, then move straight into the method.
- Small laqtina (small pumpkin)
- 500 g meat (shank or any beef/lamb cuts)
- 1 leek
- 1 carrot
- 1 red bell pepper (large or small)
- 1 green bell pepper (small or large)
- 2 red onions
- 2 tomatoes
- A bunch of fresh cilantro
- 1 tsp dried herbs such as thyme or rosemary
- 1 tsp paprika
- 1 tsp curry powder
- 1 tsp turmeric
- 1 tbsp mustard
- 2 tbsp olive oil
- Juice of a lemon
- Oven-baked stuffed pumpkin with meat and vegetables — from our friend and site chef
- For more of her special recipes see Turkish Chicken Kebab
Method
Follow the cooking sequence without leaving the page.
- Cut the meat into small cubes and slice the vegetables thinly.
- Mix the meat and vegetables with the remaining ingredients and spices.
- Remove the stem from the top of the washed pumpkin (laqtina) and scoop out the seeds and fibers.
- Place the pumpkin in an ovenproof baking tray and fill it with the meat-and-vegetable stuffing.
- Close the top again with the stem after stuffing. If there is extra filling, place it in the bottom of the tray.
- Wrap the tray well with aluminum foil and bake in a moderate oven for about 1 hour.Timers: 60 min
- After the time has passed, check that the pumpkin is cooked by inserting the tip of a sharp knife.
- When the stuffed pumpkin is done, cut it vertically down the middle and slice it so you can take a bit of the meat and vegetables together with a slice of pumpkin when serving.
- Serve the oven-baked stuffed pumpkin alongside white rice or quinoa.
Recipe tags
MainsInternationalVegetarianVeganDairy freeGluten freeNut freeEgg free
Notes and serving ideas
- Turkish Chicken Kebab
