By: Vika Ter-Nikoghosyan
Hey Jan Ghapama! We all know and love the song! As we get ready to celebrate the holidays, preparing and serving Ghapama as described and shown below is fantastic! I wanted to share this beloved family recipe, from my kitchen to yours,I hope you will enjoy it with your loved ones.
Ghapama, Stuffed sweet pumpkin recipe
2 small (3 “ diameter) pumpkins with preferably hard skin
Cut the top of pumpkins and empty from seeds
- Rice: Cook 1/4 cup rice until it is ready with pinch of salt (or none) and half of a tea spoon of olive oil or butter
- Nuts, raisins and dates
Add to the ready rice
2 Tbsp. of raw crashed to their approximately 1/4th pieces cashew
1 Tbsp. of raw crashed to their approximately 1/4th pieces walnuts
1 Tbsp. of raw crashed to their approximately 1/4th pieces pecans
1 Tbsp. of raw crashed to their approximately 1/4th pieces almonds
1 Tbsp. of raw pine nuts
2 Tbsp. of raisins
3 jumbo dates cut into small pieces
You can have bigger or whole pieces of nuts if you prefer. In that case have almonds to stay in water at least two hours.
Add to the rice and nuts the following spices
10 gloves grinded (approximately 0.5 tsp.)
1 of 2” cinnamon stick grinded (approximately 1 tsp.)
15 cardamoms (without shells) grinded (approximately 0.5 tsp.)
1/4 of nutmeg grinded (approximately 0.5 tsp.)
You can use coffee grinder or magic bullet to grind spices. Or you can buy spices in a shop already grinded but fresh.
- Honey or Maple syrup
Add to the mixture 4 Tbsp. honey or 3 Tbsp. maple syrup
Again mix everything well and then sauté in the same pan for 5 min on a low heat and then stuff the mixture into two pumpkins.
Cover stuffed pumpkins with their cut tops, place on a baking sheet and bake for 45 min in the oven preheated to 350 F
Cut every pumpkin into two-three pieces and you will have ready pieces for dessert.
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