This dish belongs to a very ancient cuisine and was originally cooked in stone ovens, which were built directly in the ground. It is convenient in that there are no strict proportions for “stuffing”, you can use those products that are in the house.
We need
Medium pumpkin, melted butter, honey, rice, dried fruits raisins, cornel, apricots, prunes – to taste , almonds or other nuts – to taste.
Cooking
Rinse the pumpkin well, cut off the “lid” and remove the seeds and pulp. Rinse pumpkin inside and brush with melted butter. Mix the rice, chopped pumpkin pulp, washed dried fruits, put everything in the pumpkin and pour honey on it. Cover with a “lid” and simmer in the oven for 2-3 hours. When the skin of the pumpkin is soft, the dish is ready. When serving, sprinkle each portion with melted butter or even honey for those with a sweet tooth . Remember that the rice will swell while stewing, so don’t put too much of it. There must be enough room in the pumpkin you can’t stuff it too tightly.
I’m curious about Lenten Armenian-style pumpkin – gapama. Can someone please explain the unique characteristics and flavors of this dish? How is it traditionally prepared and what ingredients are used? Are there any tips or variations you can share for making it at home? I’d love to explore the flavors of Armenian cuisine and give this dish a try! Any insights or recipe recommendations would be greatly appreciated. Thank you!