Name: Stuffed Pumpkin
Ingredients: 1 teaspoon cinnamon or allspice; Salt and pepper; 2 tablespoons oil; 250 g (8 oz) minced meat – lamb, beef or veal; 1 pumpkin about 25 cm (10 inches) in diameter; 1 medium onion, finely chopped; 120 g (4 oz) short- or medium-grain cooked rice; 2–3 tablespoons pine nuts; 2–3 tablespoons raisins or sultanas

Preparation info

Difficulty
Easy

Appears in

A New Book of Middle Eastern Food

By Claudia Roden

Published 1986

About

Choose a round pumpkin of any colour which feels heavy, has no soft patches and does not sound hollow when you tap it.

The amount of stuffing you need depends on the size of the pumpkin. You may like to make it without meat. In that case, increase the quantity of rice.

Ingredients

1 pumpkin about 25 cm (10 inches) in diameter
1

Method

Wash the pumpkin and cut a slice from the stalk end to use as a lid. Remove the seeds and fibre.

To make the filling, or hashwa, first soften the onion in oil, then add the meat and continue to cook, crushing it with a spoon and stirring until it changes colour. Add the rest of the ingredients (the pine nuts are improved by frying separately till lightly coloured) and fill the pu

Get instant online access via ckbk

Already a member?

‌

This à la carte title is available to ckbk members for a one-off payment of

‌‌

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Get instant online access via ckbk

Part of