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Title: Dolme Kadoo Sabzi Halvoee (Pumpkin Stuffed wi
Categories: Ground Jewish Sephardic Persian Lambgr
Yield: 8 Servings
| 1 | (3 or 4 lbs) pumpkin | |
| 1/2 | c | Yellow split peas OR |
| 1 | c | Frozen lima beans |
| 2 | c | Water |
| 1 | c | Raw rice, well rinsed |
| 1 | tb | Corn oil |
| 1 | md | (1/2 c) onions, chopped |
| 1/2 | lb | Ground lamb or beef |
| 1/2 | c | Fresh dill, chopped |
| 1/2 | c | Fresh Italian flat-leaf parsley, chopped |
| 3 | Scallions, chopped | |
| 1 | ts | Dried tarragon |
| 1/2 | ts | Salt |
| 1/4 | ts | Ground turmeric |
| 1/4 | ts | Pepper |
| 10 | Pieces Aloo Bukhara (whole dried apricots w/seeds | |
| 3 | c | Water |
DOLME KADOO SABZI HALVOEE (Pumpkin Stuffed w/Meat & Herbs)
The technique for this recipe is same as for Dolme Kadoo Halvoee, which is generally prepared for Sabbath. The stuffing is different here & a bit more tart. Stuffed pumpkin can be prepared any time of week for special occasions.
1. Cut a circle 3 or 4-inches in diameter out of top of pumpkin. Scoop out & discard seeds & fibers. Save cut-out disc to use as a plug.
2. Put split peas or lima beans in a pan w/2 cups of water. Bring to a boil & cook for 2 mins. Add rice & cook over moderate heat for 5 mins more. Drain & set aside.
3. Heat oil in a skillet & stir-fry onion & meat over moderate heat for 3 mins. Turn out into a large mixing bowl. Add peas/lima beans. Mix in dill, parsley, scallions, tarragon, salt, turmeric, pepper, & Aloo Bukhara. Stuff pumpkin & fit in plug.
4. Put pumpkin in metal colander & set this in large pan, larger needed, which will ease removal of cooked pumpkin. Pour in 3 c water, cover pan, & bring to a boil. Reduce to low heat & simmer for 2 hrs, which should be sufficient to cook pumpkin and stuffing. If water evaporates too quickly, add another cup of hot water. Remove colander. In order to ensure that pumpkin does not disintegrate, it may be necessary to leave it in colander & serve it from that. Serve warm. Serves 8 w/salad & other dishes.
Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. David Pileggi
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