Recipe courtesy of Safa, SofiesWorld__
Safa is an accountant-turned-chef behind Sofie’s World. Her love for Middle Eastern cuisine is shown through the beautiful photography she takes of the even more beautiful dishes she makes. Her recipes are shared in both Arabic & English, and she frequently includes stories and background details with her posts. We enjoy her work, and her insightful interview below on our chef feature page!
Safa’s Your Lebanon Chef Feature Page
This recipe was adapted from the Armenian dish Ghapama, & stuffed with our Middle Eastern Gozi rice.
- 1 pumpkin about 5kg, cut the top and clean inside well
- 2.2 pound beef or lamb (1 kg) boneless, and cut into medium cubes
- 2 tablespoon seven spice
- cardamom pod for boiling the meat
- cinnamon stick for boiling the meat
- bay leaf for boiling the meat
- onion quartered, for boiling the meat
- 3 cup basmati rice
- 1 teaspoon garlic and ginger paste
- 14 oz frozen peas (400g)
- almonds, pinenuts toasted, for serving
- Brush the inside and outside of the pumpkin with oil and bake it in a hot oven for 20 to 30 minutes, depending on the pumpkin size. Chef tip: you can also season the inside of the pumpkin with cardamom powder, all spice, cinnamon and honey before baking.
- In a pressure cooker or a regular pot, add some oil and brown the meat from all sides then add the onion and whole spices and a tbsp. of the seven spice mixture
- Add water and remove the oil layer then cook according to your pressure cooker instructions or until the meat is half cooked in the regular pot on low heat
- In another pot with some oil add the garlic & ginger mixture then a tbsp. seven spices and salt to taste. Add the rice and peas then the meat broth (I used 5 1/4 cups of broth for 3 cups rice, but it depends on your rice type)
- Bring it to a boil then cover and lower the heat and let it cook half way.
- Put the rice in the pumpkin then add the meat. Cover with the pumpkin lid and wrap it in foil twice. Bake it in a 200C (400F) Oven for 1 hour to 1 1/2 hours, until the pumpkin is tender and cooked through.
- Sprinkle the toasted nuts and serve with green salad and yogurt.
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