Delicious Arabic recipe of pumpkins stuffed with ground beef with pine nuts in a tamarind sauce.
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Ingredients6 portions
Preparation
First fill is prepared: put to soak the rice in water 30 minutes and strain. Mix the meat, rice, allspice, 2 tablespoons of vegetable oil (the other 2 tablespoons are used later), cinnamon, salt, onion and pine nuts.
The pumpkins are removed with a knife or a peeler so that they are hollow and ready to fill.
They are filled with ground beef filling.
Place the vegetable oil in a large pot (which can then be put in the oven) and ample and put the pumpkins and on them the apricots. Place the pot over medium heat and cook for 7-8 minutes until they start to release their juices.
Mix the lemon, tamarind and sugar and add it to the pumpkins, also add 1 cup of water. A plate or a lid is placed on the pumpkins to put pressure on them.
Once it starts to boil, lower it to low heat, cover the pot and cook for 1 hour.
The oven is preheated to 180 degrees centigrade.
Transfer the pot to the oven and bake for 30 more minutes or until the sauce is thick and the caramelized pumpkin.
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