Gapama - pumpkin with dried fruits
Whole baked pumpkin with rice, honey and nut filling.
150 min · 6 servings
Per serving
Approximately 390 kcal Protein: 6.8 g Fat: 13.1 g Carbohydrates: 66.5 g
Calculation based on the edible mass of ingredients; actual values vary by product.
Check allergens
Contains: Walnuts, Milk
If you are sensitive to sulfites E220–E224, E226–E228, exclude dried and candied fruits treated with them. The absence of sulfites in the selected product must be confirmed.
NHS: food allergyIngredients
- Pumpkin for stuffing (the weight of the pulp without peel and seeds is indicated) - 1000 g
- Dry rice - 220 g
- Water for rice - 440 g
- Hot water for filling - 60 g
- Butter - 45 g
- Dried apricots – 60 g
- Pitted prunes – 60 g
- Light raisins – 60 g
- Peeled walnuts - 60 g
- Honey - 30 g
- Cinnamon – 2 g
- Salt - 2 g
How to cook
- Select a whole pumpkin with the required amount of pulp; Peel and seeds are not included in the indicated weight. Cut off the top and remove seeds and fibers.
- Pour the rice water from the list over the rice and cook for 10–12 minutes until half cooked. Mix with butter, chopped dried fruits, nuts, honey, cinnamon and salt.
- Loosely fill the pumpkin, add hot water for the filling and close the top.
- Place on a baking sheet. Bake at 165°C for 90–120 minutes until the pumpkin is tender. Cut into slices and serve the filling along with the pulp, separating it from the peel.
Products for the recipe
- Dried apricots terma — 60 g for 6 servings: dried apricots.
- Pitted prunes — 60 g for 6 servings: pitted prunes.
- Light raisins — 60 g for 6 servings: light raisins.
- Shelled walnuts — 60 g for 6 servings: peeled walnuts.
Vostok Food's own summary: filling without dried cherries, measures in grams; The mass of edible pumpkin pulp is approximate.
Source: Robyn — Ghapama, The Armenian Kitchen · Author's source; Vostok Food's own statement