Mahshi Qarah

1. 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.

2. 2

   Scrape inside and remove the seeds and loose fibers.

3. 3

   Make the filling.

4. 4

   Fry the onion in the oil till soft.

5. 5

   Add the meat and continue to cook, crushing it with a fork and stirring until it changes color.

6. 6

   Add the rest of the ingredients (the pine nuts may be toasted or fried till lightly colored) and fill the pumpkin.

7. 7

   Put the lid on, place it on a baking sheet, and bake for at least an hour in a 375F oven, until it feels soft when you press.

8. 8

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

9. 9

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

10. 10

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

* Per serving · 4 servings · Values may vary.

No additional tips available.