The round, sweet orange-fleshed pumpkins are the ones to use for this dish. The amount of stuffing you need depends on the size of the pumpkin. If you wish to make it without meat, increase the quantity of rice.

　　

Ingredients

serves 6-8

　　1 pumpkin, about 9 inches in diameter

　　1 medium onion, finely chopped

　　2 tablespoons vegetable oil

　　1/2 pound ground meat—lamb, beef, or veal

　　1/2 cup short- or medium-grain rice, cooked

　　2–3 tablespoons pine nuts

　　2–3 tablespoons black or golden raisins

　　Salt and pepper

　　1 teaspoon cinnamon or 1/2 teaspoon allspice

　　

Step 1

Wash the pumpkin and, with a strong sharp knife, cut out a round lid around the stalk end of the pumpkin and lift it out. Scrape inside and remove the seeds and loose fibers.

　　

Step 2

Make the filling. Fry the onion in the oil till soft. Add the meat and continue to cook, crushing it with a fork and stirring until it changes color. Add the rest of the ingredients (the pine nuts may be toasted or fried till lightly colored) and fill the pumpkin. Put the lid on, place it on a baking sheet, and bake for at least an hour in a 375°F oven, until it feels soft when you press.

　　

Step 3

Bring to the table and serve hot, cut into generous slices, each topped with stuffing.

　　

Variations

Step 4

Replace the rice filling with bulgur pilaf with raisins and pine nuts (page 368).

　　

Step 5

Sprinkle a little sugar inside to sweeten the flesh before filling the pumpkin.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf