Deborah Dana

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Recipe

Pumpkins stuffed with tamarind

Name: Pumpkins stuffed with tamarind
Prep time: 120 min
Cook time: 120 min
Yield: 6
Cuisine: Árabe
Ingredients: 8 pumpkins, little; 1/2 kilos ground beef; 1/3 cups white rice, short grain; 1 tablespoon allspice; 4 tablespoons vegetal oil; 1 teaspoon cinnamon powder; 1 teaspoon salt; 1/4 teaspoons ground black pepper; 1/2 white onions, finely chopped; 1/2 cups pinon nuts; 20 dehydrated apricot; 1 teaspoon salt; 3 tablespoons lemon juice; 3 tablespoons tamarind concentrate with sugar; 1 tablespoon sugar

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Deborah Dana

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Delicious Arabic recipe of pumpkins stuffed with ground beef with pine nuts in a tamarind sauce.

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Ingredients

6 portions

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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.