Deborah Dana

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Pumpkins stuffed with tamarind

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Delicious Arabic recipe of pumpkins stuffed with ground beef with pine nuts in a tamarind sauce.
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6 portions
  • 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 pepper
  • 1/2 white onions, finely chopped
  • 1/2 cups pinion
  • 20 dried apricots
  • 1 teaspoon salt
  • 3 tablespoons lemon juice
  • 3 tablespoons tamarind concentrate with sugar
  • 1 tablespoon sugar


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.


Serve on a plate accompanied by rice.


The weight on the pumpkins is very important, you can use a heat resistant dish or a smaller lid of another pot.

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