Got a filling you think would work well stuffed into a pumpkin, share it below! I'm thinking this would pair excellent with a Jollof, Biryani or Kabsa. Thanks for watching, and consider supporting our *Patreon* if you want to see more great recipes like this one! 🍽
OMG, those look amazing. BTW, I'm going to veganize the meat version by substituting mushrooms🍄 Quick question, off topic. Do you prefer using spearmint or peppermint in your dishes?
@@jodrew1845 That sounds great. Maybe go for a mushroom with good flavour like some real Shitakes! Honestly I use whatever the store sells, which is usual Spearmint. When I have a garden I'll plant both and see which works better. As far as I recall peppermint is more intense, and so it might overwhelm some foods.
@@MiddleEats I eat them regularly now but only just discovered that you can throw them in the oven whole(poked with a knife a few times), it doesn't get simpler than that lol. I grow garlic but because of the pandemic decided to venture into vegetables and my 4 varieties of pumpkins did beautifully, having some recipes might help people explore new foods. Love your channel and the recipes you share!
The first thing that sprung to mind was, Hey Jan, Ghapama! 🤣 These recipes are different than the traditional Armenian stuffed pumpkin, but they also look delicious!
This is one of my favourite uses for pie pumpkins. I've been making something similar for years, usually with barley rather than rice. The rich nuttiness of pot barley goes really well with any squash, and I can use 100% local ingredients rather than imported rice.
Barley would work great, as would Freekeh and whole Bulgur. The only difference would be the cooking time, but grains like those are much more forgiving than rice. Thanks for sharing!
Omg the vegan one sounds soo good! Will be inspired of the flavors of the non-vegan one too. I absolutely love this channel. Thank you for always presenting vegan-friendly recipes and alternatives😍😍❤️❤️
These reciepes are reminding me of when i lived in the middle east, im in love, really hoping you could do a chicken mandi reciepe, my partner is egyptian and also in love with these recipes
Yaay! Thank you for including another vegan recipe! I definitely want to try it for the holidays. My produce box keeps giving me lots of squashes and pumpkins and this will be a wonderful use for some of them :)
The apricot pilau is delish!!!! Well, I didn't have apricots and so used raisins but it was stil so good! I served it with cinnamon honey roasted acorn squash slices instead of a whole pumpkin as a weekday meal. I'll have to try roasted squash with pomegranate molasses next time as that sound delish. Thanks for the vegan recipe!
@@MiddleEats in minor details, the music is prolly a tad too loud and makes it hard to concetrate on your voice. The higher energy depends on taste, i personally prefer the calmer more methodic vids but plenty of people enjoy more enthusiasm like in this video. What matters more in the end is what you have more fun making, youre your most important audience member after all.
just the other day i saw a restaurant here in Cairo that do pumpkins stuffed with sea food and i literally saw you uploaded that video in the same day. Never thought i would try stuffed pumpkins but that's probably a sign i should give it a shot XD love your content
OMG this is a traditional Armenian recipe called ghapama. There’s even a folk song about it. Stuffing pumpkins, squash and melons is something that Armenians have been doing for literally thousands of years. Just because Turks are making it now doesn’t make it Turkish. At least give credit where credit is due.
Hi Ara, would you mind sharing some intricacies of the Armenian Recipe with me? These recipes are based off of two Turkish recipes that I researched, and while I haven't done any research on the Armenian version, I am curious to know of the differences between them. I always give credit where I can, but there isn't much documentation on Armenian cuisine online for me to research from, except for some small family recipes which aren't always detailed enough.
Considering Armenians and Turks lived together hundreds of years I consider that some food coexists in both country's cuisine pretty normal. To be honest as a Turk I didn't hear stuffed pumpkin until today. But it seems like this food has been made in Ottoman for enough duration so its name eventually became a name that seems like originates from Turkish even in your language. (Kapama: closing, something made by closing [turkish]) Also for your last two sentences, apparently in today's world If someone is making something and showing something more then that thing becomes "someonish". Same thing happens with Greeks, and Turks goes crazy about how Turkish foods are known to world as Greek. If you ask me non of those foods are completely belongs to neither Turks, Armenians nor Greeks because those foods are made by all of our grandmothers for hundreds of years and became something from and something that belongs to all of us.
I don’t think he did it to be malicious. I think it is an honest mistake. It happens a lot and it is from bad faith actors that aren’t him I believe. Ik this bc it happens with Palestinian cuisine too. It isn’t the fault of the person making the video but the ones who purposely AstroTurf results to erase its origins.
@@MiddleEats Today is the day!!! I finally gathered all the ingredients. How long did the whole process take for the veggie option? i'd really like to cook it and serve it on time! TYSM
It would be nice if you always mention which country the dish is from or you got inspired from : for this one the stuffed pumpkin is Armenian Traditional dish and usually is vegan rice ,nuts and dried fruit. You did a good job
My version is in the oven now. I have a LOT of extra Pilau. I am not used to cooking with cardamom and the teaspoon seems to overpower the rest of the flavors. The orange peel is a nice touch.
I' m in the middle of cooking this and one thing I learned is, that you have to drastically change the baking time/temperature depending on the thickness(?) of your pumpkin. Mine has been in the oven for 2h at 190°c and is no where near done.
You are absolutely right, I can't believe I missed that detail in the video. I'll update the description for this. Out of curiosity, how thick is your pumpkin? If you want to serve it, you could serve it slightly underdone, as there still will be plenty of perfectly cooked flesh around the outside.
@@MiddleEats It was an absurdly thick pumpkin, I didn't measure it but it must have been around 4cm thick. I did it again today with a normal sized pumpkin (the ""vegan" version just with added chicken, butter and figs instead of apricots) and it was done much faster. In hinsight I think two other error also contributed to the longer baking time: a) I think the first time I might have over done it with the wrapping and b) the timing of my preparation of the pumkin was a of, such that the filling cooled down somewhat before I filled the pumpkin with it. Anyway, thank you very much for the great recipe! I am already looking forward to trying the lamb one next week :-)
I'll definitely try both pilafs, they look delicious and I crave warm spices when the weather's getting cold. For the vegan one I'll use bulgur, though. Would it be a good idea to cook the grains only partially before stuffing the pumpkin? Update: I've tried so you don't have to. Fully cook your pilaf before stuffing it into the pumpkin. The pumpkin is a fabulous insulator and your pilaf never gets cooked if you don't do so. Also, precook your chickpeas if you prepare the pilaf with minced meat. Due to the shorter cooking time they will be underdone and you risk a terrible stomach pain.
Try this little known family secret for an extra kick of aroma in your saffron.. instead of pouring hot water, sprinkle your crushed saffron on top of a few ice cubes and let the chemical reaction of the ice dissolving naturally breakdown the saffron. Trust me on this. It takes more time but it brings out it qualities much better.
@@huseyinmehmetaltun2046 yeah same word in Armenian. Have you ever seen Turks make this? It’s a super popular dish in Armenian culture and not at all popular in turkey.
I actually made this dish, the vegan variant and it was the complete FAILURE! The rice was perfect, 10/10 but my pumpkin was a disaster! I followed every step, first I was baking it 90min in the oven at 180°c, and it was totally raw. Then I baked it 100min more at 220°c. Again it was not nearly done. I saved just the rice and threw the pumpkin into the garbage. This was a complete waist of time and money. I don't know what happened, maybe it was because the pumpkin was huge size, and at least 6cm thick, or the pumpkin was not mature enough. Either way I am not going to make Stuffed pumpkin ever again. Middle Eats always had great accurate recipes, but this was not one of them, huge disappointment...
Sorry to hear that, I wouldn't want anyone to have a bad experience. To help troubleshoot: What variety of pumpkin was it? 6 cm does seem quite thick, if I recall, these were about 3-4 before cooking them. Was the oven at 180 with the fan on?
@@MiddleEats So sorry I had to criticize you Obi, I love this channel, I learned so much from you. Just imagine when everyone is hungry in the family, they are waiting almost 2h more for baking only to find out that the pumpkin is still not eatable... It was a crown prince winter pumpkin, a huge one, 6.2kg, it barley entered the oven. I could not find any one smaller at the farmers market in January. Others were even bigger. I thought I do not need to carve it more from inside because If I did that then there would not be enough rice to fill it. No, the oven at 180°c was not with the fan on, just baked from up and down. Please add some disclaimer in the video or in the description about the pumpkin size and the time for baking so that this does not happen again to others.
Got a filling you think would work well stuffed into a pumpkin, share it below! I'm thinking this would pair excellent with a Jollof, Biryani or Kabsa.
Thanks for watching, and consider supporting our *Patreon* if you want to see more great recipes like this one! 🍽
OMG, those look amazing. BTW, I'm going to veganize the meat version by substituting mushrooms🍄
Quick question, off topic. Do you prefer using spearmint or peppermint in your dishes?
@@jodrew1845 That sounds great. Maybe go for a mushroom with good flavour like some real Shitakes! Honestly I use whatever the store sells, which is usual Spearmint. When I have a garden I'll plant both and see which works better. As far as I recall peppermint is more intense, and so it might overwhelm some foods.
I think a Thai inspired coconut curry rice would work amazingly with this!
Thanks for the recipe.
اقل من 10 الاف مسكين لوعملتها بالعربي لكان عندك مشاهدات اكثر
Pumpkins and squash are such an underrated food, So glad to see inspiring recipes like this, thank you so much for the vegan option!
Absolutely! I think they exist on the periphery of most peoples culinary knowledge. They can seem intimidating at first. No problem at all!
@@MiddleEats I eat them regularly now but only just discovered that you can throw them in the oven whole(poked with a knife a few times), it doesn't get simpler than that lol.
I grow garlic but because of the pandemic decided to venture into vegetables and my 4 varieties of pumpkins did beautifully, having some recipes might help people explore new foods. Love your channel and the recipes you share!
Agreed, they are among my absolute fav veggies!😋😋
The first thing that sprung to mind was, Hey Jan, Ghapama! 🤣 These recipes are different than the traditional Armenian stuffed pumpkin, but they also look delicious!
This food is Iranian food.
I love how many vegetarian/vegan friendly recipes you make. Looks amazing, can’t wait to try it!
i'm armenian and this is my fav dish.
This is one of my favourite uses for pie pumpkins. I've been making something similar for years, usually with barley rather than rice. The rich nuttiness of pot barley goes really well with any squash, and I can use 100% local ingredients rather than imported rice.
Barley would work great, as would Freekeh and whole Bulgur. The only difference would be the cooking time, but grains like those are much more forgiving than rice. Thanks for sharing!
Omg the vegan one sounds soo good! Will be inspired of the flavors of the non-vegan one too. I absolutely love this channel. Thank you for always presenting vegan-friendly recipes and alternatives😍😍❤️❤️
That flavor combo on the vegan sounds divine. Thank you for being inclusive.
I love that you make a vegan version. And it has dried apricot that i love.
I've got one stuffed with a fruity couscous in the fridge but I'm tempted to make the lamb pilau one now. Fab as always Obi!
Oh that sounds like a good variety! Hope you enjoy it!
I’ll for sure be making this vegan pumpkin for thanksgiving this year!
Thank you for sharing vegan version 🙏
Thank you so much for thinking about vegans and making amazing vegan dishes ❤️❤️
I love pumpkin, so this looks excellent!
Did this for dinner today :) the vegan one. It was a success!
I love 🎃, I will eat them mashed or simple pan-fried. Mmmm, sweet, sweet pumpkin
Trying this tonight...or tomorrow night, or maybe next week...that is the beauty of pumpkins. They can wait for you to be ready!
I can't wait to make this for American Thanksgiving!
Both of those looked delicious, but I have only one pumpkin... choices, choices....
As a Greek I identify Lamb as a vegetable
I wish.
These both look wonderful and will be show stoppers on a holiday table!
That's the plan! I don't think people will believe that it's edible until it's sliced open. The oil really gives it an amazing shine!
These reciepes are reminding me of when i lived in the middle east, im in love, really hoping you could do a chicken mandi reciepe, my partner is egyptian and also in love with these recipes
thank you for featuring vegan recipes- looks delicious :) love your work on this channel!
Love your recipes, and comedic timing.
I love glossy shiny balls!
oh me oh my what a great cooking .looks delicious.Great idea👋👋👋
You always make my day Obi. The lamb one is going to be a regular in my house from now on.
Yaay! Thank you for including another vegan recipe! I definitely want to try it for the holidays. My produce box keeps giving me lots of squashes and pumpkins and this will be a wonderful use for some of them :)
Dang, Obi. Bringing your A game here. Fantastic!
This channel does not cut corners 😍 amazing
Thanks!
Thank you so much was very good
The apricot pilau is delish!!!! Well, I didn't have apricots and so used raisins but it was stil so good! I served it with cinnamon honey roasted acorn squash slices instead of a whole pumpkin as a weekday meal. I'll have to try roasted squash with pomegranate molasses next time as that sound delish. Thanks for the vegan recipe!
bold new editing direction :O
my plan is to curve a face into the pumpkin right before serving for a Visceral presentation!
Trying something different, do you have any feedback on it?
@@MiddleEats in minor details, the music is prolly a tad too loud and makes it hard to concetrate on your voice.
The higher energy depends on taste, i personally prefer the calmer more methodic vids but plenty of people enjoy more enthusiasm like in this video.
What matters more in the end is what you have more fun making, youre your most important audience member after all.
i agree with the calmer energy but i see how it might be more engaging to new viewers
I'm so glad to see this channel getting bigger and bigger. You earned it bud. :)
That looks really good! I love pumpkin kombucha, thank you!
just the other day i saw a restaurant here in Cairo that do pumpkins stuffed with sea food and i literally saw you uploaded that video in the same day. Never thought i would try stuffed pumpkins but that's probably a sign i should give it a shot XD
love your content
Always delivering with some of the best meals and meal ideas. Going to bring this out for thanksgiving this year myself!
Thanks for all the tips and tricks. I've been wanting to cook a stuffed pumpkin, but I didn't really know how to do it. Thanks!
Unwashed rice will not suffice!! So funny but true. Cheers to you for making a veg friendly for the holidays!!
Your cooking looks Fantastically Delicious!!! 😋 I will be trying the vegan on this Thanksgiving 👍🏾👍🏾God Bless 🙏🏾
OMG this is a traditional Armenian recipe called ghapama. There’s even a folk song about it. Stuffing pumpkins, squash and melons is something that Armenians have been doing for literally thousands of years. Just because Turks are making it now doesn’t make it Turkish. At least give credit where credit is due.
Hi Ara, would you mind sharing some intricacies of the Armenian Recipe with me? These recipes are based off of two Turkish recipes that I researched, and while I haven't done any research on the Armenian version, I am curious to know of the differences between them. I always give credit where I can, but there isn't much documentation on Armenian cuisine online for me to research from, except for some small family recipes which aren't always detailed enough.
How you stuffing that for thousands of years when pumpkins come from america and came to us in the 16th century man ?🎃
@@wannabegirl179 Well he said "Stuffing pumpkins, squash and *melons* ..."
Considering Armenians and Turks lived together hundreds of years I consider that some food coexists in both country's cuisine pretty normal.
To be honest as a Turk I didn't hear stuffed pumpkin until today. But it seems like this food has been made in Ottoman for enough duration so its name eventually became a name that seems like originates from Turkish even in your language. (Kapama: closing, something made by closing [turkish])
Also for your last two sentences, apparently in today's world If someone is making something and showing something more then that thing becomes "someonish". Same thing happens with Greeks, and Turks goes crazy about how Turkish foods are known to world as Greek.
If you ask me non of those foods are completely belongs to neither Turks, Armenians nor Greeks because those foods are made by all of our grandmothers for hundreds of years and became something from and something that belongs to all of us.
I don’t think he did it to be malicious. I think it is an honest mistake. It happens a lot and it is from bad faith actors that aren’t him I believe. Ik this bc it happens with Palestinian cuisine too. It isn’t the fault of the person making the video but the ones who purposely AstroTurf results to erase its origins.
Mom made this once and it was super delicious 😋😍
Ok I'm making this. This week!!!! I promise an update
Yay, send me some photos on instagram.
@@MiddleEats Today is the day!!! I finally gathered all the ingredients. How long did the whole process take for the veggie option? i'd really like to cook it and serve it on time!
TYSM
It would be nice if you always mention which country the dish is from or you got inspired from : for this one the stuffed pumpkin is Armenian Traditional dish and usually is vegan rice ,nuts and dried fruit. You did a good job
I like them a lot. thank you Obi.
Wwwwhhhhaaaaaatttttttt! Delicious job guy! 😘
I know right!
My version is in the oven now.
I have a LOT of extra Pilau.
I am not used to cooking with cardamom and the teaspoon seems to overpower the rest of the flavors. The orange peel is a nice touch.
Great content as always from you two
Super! Vielen Dank!👍😊
I' m in the middle of cooking this and one thing I learned is, that you have to drastically change the baking time/temperature depending on the thickness(?) of your pumpkin. Mine has been in the oven for 2h at 190°c and is no where near done.
You are absolutely right, I can't believe I missed that detail in the video. I'll update the description for this. Out of curiosity, how thick is your pumpkin? If you want to serve it, you could serve it slightly underdone, as there still will be plenty of perfectly cooked flesh around the outside.
@@MiddleEats It was an absurdly thick pumpkin, I didn't measure it but it must have been around 4cm thick. I did it again today with a normal sized pumpkin (the ""vegan" version just with added chicken, butter and figs instead of apricots) and it was done much faster. In hinsight I think two other error also contributed to the longer baking time: a) I think the first time I might have over done it with the wrapping and b) the timing of my preparation of the pumkin was a of, such that the filling cooled down somewhat before I filled the pumpkin with it. Anyway, thank you very much for the great recipe! I am already looking forward to trying the lamb one next week :-)
Looks really delicious
oh my god! woooowwwwww
I'll definitely try both pilafs, they look delicious and I crave warm spices when the weather's getting cold. For the vegan one I'll use bulgur, though.
Would it be a good idea to cook the grains only partially before stuffing the pumpkin?
Update: I've tried so you don't have to. Fully cook your pilaf before stuffing it into the pumpkin. The pumpkin is a fabulous insulator and your pilaf never gets cooked if you don't do so. Also, precook your chickpeas if you prepare the pilaf with minced meat. Due to the shorter cooking time they will be underdone and you risk a terrible stomach pain.
You're done you're done
Oh no, the pumpkin, it's broken!
استثنائي ما شاء الله
This youtuber voice Sounds like a news broadcaster
With winter coming don't sleep on chestnuts as a pilav ingredient and dolma filling
Welp. Im hungry!
Should we serve it with salad and yogurt?
What kind of rice do you recommend for these dishes?
What is the replacement of zafron?
Yessss!
Could I repeat this process with a squash instead?
Try this little known family secret for an extra kick of aroma in your saffron.. instead of pouring hot water, sprinkle your crushed saffron on top of a few ice cubes and let the chemical reaction of the ice dissolving naturally breakdown the saffron. Trust me on this. It takes more time but it brings out it qualities much better.
never heard of this before, interesting!
Hello, can you give me ideas or recipes i can use pomegranate molasses دبس رمان because I can't find anything to use it on except salads
Yes, I have a video on pomegranate molasses with loads of ideas.
@@MiddleEats thanks ❤️
ممكن تفعل الترجمة للعربية
Unwashed rice will not suffice!
👍👍👍👍💯
This isn’t a Turkish dish this is Armenian called Ghapama
dude even name of dish is turkish ghapama/kapama means cover or close
@@huseyinmehmetaltun2046 yeah same word in Armenian. Have you ever seen Turks make this? It’s a super popular dish in Armenian culture and not at all popular in turkey.
I actually made this dish, the vegan variant and it was the complete FAILURE! The rice was perfect, 10/10 but my pumpkin was a disaster! I followed every step, first I was baking it 90min in the oven at 180°c, and it was totally raw. Then I baked it 100min more at 220°c. Again it was not nearly done. I saved just the rice and threw the pumpkin into the garbage. This was a complete waist of time and money. I don't know what happened, maybe it was because the pumpkin was huge size, and at least 6cm thick, or the pumpkin was not mature enough. Either way I am not going to make Stuffed pumpkin ever again. Middle Eats always had great accurate recipes, but this was not one of them, huge disappointment...
Sorry to hear that, I wouldn't want anyone to have a bad experience. To help troubleshoot: What variety of pumpkin was it? 6 cm does seem quite thick, if I recall, these were about 3-4 before cooking them. Was the oven at 180 with the fan on?
@@MiddleEats So sorry I had to criticize you Obi, I love this channel, I learned so much from you. Just imagine when everyone is hungry in the family, they are waiting almost 2h more for baking only to find out that the pumpkin is still not eatable... It was a crown prince winter pumpkin, a huge one, 6.2kg, it barley entered the oven. I could not find any one smaller at the farmers market in January. Others were even bigger. I thought I do not need to carve it more from inside because If I did that then there would not be enough rice to fill it. No, the oven at 180°c was not with the fan on, just baked from up and down. Please add some disclaimer in the video or in the description about the pumpkin size and the time for baking so that this does not happen again to others.
46j1je
#von.rent
Too fast!!