Mains
Stuffed Pumpkin
Stuffed pumpkin with rice and minced meat — a very special recipe in both taste and presentation! Who wants the method? Let’s learn it and impress our guests and family with it.
Stuffed pumpkin with rice and minced meat — a very special recipe in both taste and presentation! Who wants the method? Let’s learn it
Ingredients
Start here, then move straight into the method.
- One pumpkin weighing about 3 kg
- 1 1/2 cups rice
- 400 g minced meat
- Nuts, as desired
- Raisins
- 1 tbsp curry powder
- 1 tsp turmeric
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tbsp ground cardamom
- Oil or ghee
Method
Follow the cooking sequence without leaving the page.
- Cut the top of the pumpkin in a circular shape and remove the seeds with a spoon.
- Wash the pumpkin inside and out with water, then turn it upside down to drain well.
- Sprinkle a little salt inside the pumpkin after it has dried from the water.
- Fry the nuts in a little oil, then remove them from the oil and set aside.
- Add the spices to the same oil used to fry the nuts, then add the raisins and stir briefly. Add the washed and drained rice and stir.
- Add water according to the amount of rice and cook it.
- Cook the meat separately in a pan until done.
- When the rice is about three-quarters cooked, add the nuts and meat, mix, then stuff the pumpkin.
- After stuffing the pumpkin, prick it with a knife in several places so the juices can escape during cooking.
- Brush the outside of the pumpkin with oil and wrap it well with aluminum foil.
- Place it in a baking tray and add water to the tray so it cooks with steam.
- Bake in the oven for about 2 hours, using top and bottom heat.Timers: 120 min
- Also from Ruwida, here is Pumpkin with Tahini
- We also recommend making Special Pumpkin Kibbeh as well
Recipe tags
MainsInternationalGluten freeEgg free
Notes and serving ideas
- Pumpkin with Tahini
- Special Pumpkin Kibbeh
