Mahshi Qarah
Ingredients
- 1 pumpkin, about 9 inches in diameter ⓘ
- 1 medium onion, finely chopped ⓘ
- 2 tablespoons vegetable oil ⓘ
- 1/2 pound ground meatlamb, beef, or veal
- 1/2 cup short- or medium-grain rice, cooked ⓘ
- 23 tablespoons pine nuts ⓘ
- 23 tablespoons black or golden raisins ⓘ
- Salt and pepper ⓘ
- 1 teaspoon cinnamon or 1/2 teaspoon allspice ⓘ
Instructions
- 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.
- Scrape inside and remove the seeds and loose fibers.
- Make the filling.
- Fry the onion in the oil till soft.
- Add the meat and continue to cook, crushing it with a fork and stirring until it changes color.
- Add the rest of the ingredients (the pine nuts may be toasted or fried till lightly colored) and fill the pumpkin.
- 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.
- Bring to the table and serve hot, cut into generous slices, each topped with stuffing.
- Replace the rice filling with bulgur pilaf with raisins and pine nuts (page 368).
- Sprinkle a little sugar inside to sweeten the flesh before filling the pumpkin.
Nutrition & Diet Analysis (per serving)
547
kcal
27% DV
Protein
Fat
Carbs
Contains
Tree nuts
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).