A whole pumpkin stuffed with sweetened rice, dried fruits, nuts, and honey, then baked until tender. This spectacular autumn dish is served at weddings and celebrations, arriving at the table as edible art.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: whole pumpkin as vessel
Garnishes: honey drizzle, cinnamon
Accompaniments: yogurt
Instructions
-
1
Cut the top off the pumpkin to create a lid. Scoop out all seeds and stringy flesh, creating a clean cavity.
-
2
Par-cook the rice in salted boiling water for 8 minutes until half-done. Drain well.
-
3
Mix the par-cooked rice with dried apricots, raisins, dates, walnuts, almonds, melted butter, honey, cinnamon, cardamom, and nutmeg.
-
4
Fill the pumpkin cavity with the rice-fruit-nut mixture, packing gently. Replace the pumpkin lid.
-
5
Place stuffed pumpkin in a baking dish, cover with foil. Bake at 180C for 1.5 hours until pumpkin flesh is completely tender.
-
6
Bring the whole pumpkin to the table. Cut into wedges, scooping rice filling and soft pumpkin flesh together onto each plate.
Did You Know?
There is a famous Armenian folk song called "Hey jan, Ghapama" that is traditionally sung while the baked pumpkin is ceremoniously carried to the table.
Chef's Notes
Equipment Tips
- large baking dish
- sharp knife
- mixing bowl
- aluminum foil
Garnishing
honey drizzle, cinnamon
Accompaniments
yogurt
The Story Behind Gpio
Ghapama is one of Armenia's most celebratory dishes, deeply tied to harvest traditions and the bounty of autumn. The whole stuffed pumpkin represents abundance and fertility, making it a traditional wedding dish where the sweetness symbolizes hopes for a sweet life together. The combination of rice, dried fruits, and nuts reflects Armenia's position along ancient trade routes where these ingredients were prized commodities. Its dramatic table presentation makes it as much a spectacle as a meal.
Comments (0)
Log in to leave a comment.
No comments yet. Be the first to share your thoughts!