Stuffed pumpkin, inspired by Levantine flavors

As I did not find anything resembling this recipe in any of my 450 (and counting) cookbooks I thought I could share my recipe for stuffed pumpkin.

1 largish pumpkin (think of the shape – once cooked will it still support the stuffing? Needs to be deep enough). Also has to be dense, if unsure ask at the farm stand which are firm fleshed. Cut a generous lid and scoop out seeds and fibres.  Do not remove the pumpkin ‘meat’ you need to keep for support of stuffing.  If your pumpkin is too small or too dense you can remove some to make bigger cavity but keep at least 1. 5 inches thick – keep it relative to overall size (actually don’t overthink it, I am sure you will figure it out)

1.5 pounds (.7 kg) of ground lamb

Jasmine rice (3/4 cup), (180 ml) cook rice separately in water or broth (lamb, vegetable or chicken, you do not want to taste overpower the lamb with beef broth) and let cool.

Golden raisins, 2 tablespoons

Barberries, 1 tablespoon

Soak raisins and barberries in water or broth

Half a large onion or one whole small, chopped

3 cloves garlic, chopped

Pine nuts, 3 tablespoons (45ml)

One bunch swiss chard, separate ribs from leaves and chop both, keep separate

Pomegranate juice 1 tablespoon (15 ml) or concentrate (adjust quantity if concentrate, perhaps 1 teaspoon)

Ground coriander, 1-2 teaspoon (5 to 10 ml)

Ground cumin, 2 tablespoons (30 ml) or more

Ground cardamom, 1-2 teaspoon (5 to 10 ml)

Ras el hanout, 1-2 tablespoon (15 to 30 ml)

7 spices mix (Lebanese) 1-2 teaspoon (5 to 10 ml)

zatar, 1-2 tablespoon (15 to 30 ml)

salt (you could leave out as there are many other flavorings but I think a bit of salt brings out all the other flavours – it is up to you – I go with less than 1 teaspoon , perhaps half of one)

(Depending on your spice mixes ras el hanout and 7 spice mixes overlap with some of the other individual elements – what is important in this recipe is the depth of flavour of the spices and the balance of these spices with the slightly tart taste of the barberries and pomegranate juice and the sweetness of the raisins and pumpkin – so it is important to taste! Taste as you go. You can put more of less of the spices but I have to say that I tend to put more than what is suggested above)

Start by cooking down the onions in 1 tablespoon olive oil (not listed in the ingredients as we always need olive oil!), add the garlic and the ribs of the swiss chard. Once they are soft add the spices – make sure you have enough olive oil on the bottom to keep from sticking.  You are cooking the spices to bring out the flavours – so if you can push your veggies on the side and cook the spices on their own.  Once the spices are aromatic, mix with the vegetables and then push to the sides so you can brown your lamb in the center of your pan.  Once the lamb is browned you can add the pine nuts and swiss chard leaves and then the raisins and barberries (now drained of their soaking liquid, usually I would say use the liquid but in this case you do not want to add too much moisture, cooking the pumpkin with its ‘lid’ will create quite a bit of moisture). You also add the pomegranate juice at this time. Let cool and then add rice (also cooled) and mix and taste to adjust seasoning.

With pumpkin in a cookie sheet or other oven proof vessel that will protect from any spillage, put mixture in pumpkin, cover with lid and cook in a 350 degree oven for 1.5 hours (depending on size of pumpkin – you can lower heat if seems to be cooking too fast you want to give it time to heat through. If you are bringing the pumpkin to the table – it does look nice and encourages seconds – be careful when you lift pumpkin – it will ‘leak’.

I serve with an herb salad, lightly dressed with olive oil – if you do not intend to do this I encourage you to add mint, parley and other herbs to your meat mixture after you have added the swiss chard leaves.

If this looks too complicated – do not be daunted! Just stuff a pumpkin – meat, rice or bulgur or freekeh, even hard boiled eggs and spinach can be added.  It is all just an excuse to use those yummy pumpkins)

If you are in Victoria, Fig deli on Cedar Hill Cross Road has all the necessary ingredients as well as Blair Mart on Pandora and Seven Valleys on Douglas.

  Bon appétit!