(Middle Eastern style) If you haven’t made this recipe yet, you must. It’s a great addition to any Thanksgiving table, and even if you don’t like pumpkin, the presentation is a wow and it will become a conversation starter.
Ingredients
- 2 pumpkin (2 lb each or 1 large pumpkin)
- 1 cup basmati rice (rinsed and soaked 1 hour)
- 10 ounce coarse ground beef
- 2 tbs ghee + 1tbs olive oil
- 2 tbs 7 spice
- 1/4 tsp black pepper
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cardamom
- 1/2 tsp salt
- 1/2 inch minced fresh ginger or 1/2 tsp ground ginger
- 2 bay leaves
- 1 large carrot cubed + 1 cup frozen peas
- 2 cup chicken broth
- Fried almonds
- Olive oil for brushing
- make the stuffing
Instructions
- In a 4 quart pot heat the ghee and olive oil add the ground beef and stir to break the meat, add the spices listed and stir, add the rinsed rice, 2 bay leaves and cook on medium for 1 minute stirring all the time add the broth and cover, bring to a boil then turn down to simmer. Cook until the broth is absorbed. Let cool slightly on the side.
- Step 2: prepare the pumpkin.
- Wash the pumpkin cut the top and empty the inside from the seeds making sure non is left. Brush the inside with olive oil.
- Step 3: preheat oven to 350 F, line a baking sheet with aluminum foil.
- Step 4: stuff the pumpkin with the rice filling making sure not to over fill, place the top covering the pumpkin carefully and brush the outside and cap lightly with olive.
- Step 5: bake on the bottom shelf for 20 – 30 minutes or until the flesh feels tender and roasted.
- Garnish with fried almonds or pomegranates.
- (I didn’t have any 😉) enjoy!