Roast Stuffed Pumpkin (لقطين محشي بالفرن)

Roast Stuffed pumpkin dish from the Lebanese cuisine, it is stuffed with boiled rice and raisins together with nuts. The pumpkin is baked until it softens

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Chop the onion and fry with oil until wilted. Add the garlic, stir it with the onion and leave until browned.

Step 2

The minced meat is added with the spices. The mixture is stirred until the meat dries out and is left aside.

Step 3

In another pot, boil the rice in water and oil until it reaches the half-maturity stage, then remove the amount required for filling and it is added to the meat.

Step 4

Add the green peas to the remaining rice and continue cooking it until done, it’s required for serving stage.

Step 5

The pumpkin top is carefully removed and set aside. We clean the pumpkin from the seeds and use a spoon to clean the inside of the fibers, season the inside with salt and pepper, then fill it with the rice, raisins and meat mixture, and do not fill it too much, only 3/4.

Step 6

Close the pumpkin with the pre-cut top, brush with oil or butter.

Step 7

Preheat the oven at 200C, Cover the pumpkin with alum foil & It is placed in a tray and let it cook for a period of 1 & 1/2 hour or until tender.

Step 8

Check it by pulling back some foil and inserting a knife or a fork into the side. If it is soft and the knife goes in easily it is ready.

Step 9

Take it out of the oven, place it on a serving plate on top of the cooked rice and garnish it with pine nuts, boiled chestnuts and raisins.