Ghapama: Armenian stuffed pumpkin

Method

1. 1

   Preparing the pumpkin

   Cut off the top of the pumpkin in a circle, like a lid, then scoop out the seeds and fibrous flesh. Take care not to damage the skin.

2. 2

   Part-cooking the rice

   Rinse the rice, then simmer it in water for about 10 minutes until partly softened. Drain and leave to cool.

   10 min
3. 3

   Mixing the filling

   Combine the part-cooked rice with the finely chopped dried apricots, raisins, walnuts, pumpkin seeds, butter, honey, cinnamon and a pinch of salt.

4. 4

   Filling the pumpkin

   Spoon the filling into the pumpkin to about two-thirds full, then seal it with the cut-off lid.

5. 5

   Baking

   Bake the stuffed pumpkin in an oven preheated to 175–200°C, covered with its lid. Baking time depends on the size, but it usually takes about 1.5 hours until the flesh is tender.

   90 min
6. 6

   Resting and serving

   Take it out of the oven and let it rest briefly. Slice into wedges along the natural ridges and serve with the filling.

   10 min