Whole Roasted Pumpkin Stuffed with Lamb and Bulgur
Serving Size: 4 - 6 people
● 1 ½ c. bulgur wheat (coarsely milled whole wheat, available in health-food stores)
● 3 c boiling water
● 1 ½ tsp salt
● 3 tb salad oil
● 1 ½ lbs ground lamb
● 2 medium onions, coarsely chopped
● 2 stalks of celery, diced
● 3 tb honey
● ¾ c. dark raisins
● ¾ c. dry red wine
● 1 medium pumpkin
- Preheat oven to 350º F.
- Toast the bulgur wheat in a large, lightly oiled frying pan over medium heat stirring constantly for about five minutes until the color has darkened slightly and there is a nut-like fragrance.
- Add boiling water and salt; cover and turn flame to low.
- Allow bulgur to steam for ½ hour or until all the water is absorbed.
- Heat the salad oil in another pan.
- Add ground lamb, chopped onions and brown (cook until onions are translucent and lamb is cooked on all sides).
- Add the lamb and onion mixture to the steamed bulger along with the remaining ingredients - mix thoroughly.
- Cut off the top of the pumpkin and remove all innards and seeds.
(note: if you would like to prepare this recipie without using a pumpkin see '*' at bottom)
- Lightly oil the pumpkin skin (the oil will keep the skin from drying out and will help it turn a beautiful color).
- Stuff pumpkin with the lamb mixture and cover with the pumpkin lid (don't overstuff - if there are leftovers you can bake separately in a small covered casserole dish).
- Place pumpkin on a large cookie sheet in preheated oven for 1 ½ hours.
- You can tell when the pumpkin is cooked by lifting the lid and gently testing the pumpkin flesh with a skewer or fork - do not pierce the skin or it will leak - it should puncture the flesh with ease.
- When serving, scoop out some of the pumpkin (which is like a mild squash) along with the bulgur and lamb mixture.
*If not cooking in pumpkin, put the mixture into a 3-quart covered casserole dish - bake in preheated oven for 45 minutes adding a little water or wine if necessary to keep the mixture moist. You can add lightly oiled ½ cubed pieces of pumpkin (flesh removed) to mixure as an additional option.
Strong-flavored greens (such as raw spinich and water cress) or mushrooms sautéed or steamed, a green salad.
BeTeavon and ENJOY!
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