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Title: Dolme Kadoo (Stuffed Pumpkin)
Categories: Vegetable Israel Jewish Persian
Yield: 1 Servings
| 1 | (3 or 4 lb) pumpkin | |
| 1 | Recipe stuffing | |
| 1 | Egg, hard-cooked & shelled | |
| 1 | c | Water |
Anything that can be hollowed out or rolled up can be stuffed & a pumpkin is especially festive. Use either Dolme Shereen-Sweet Stuffing or Dolme Sabzi-Herbal Stuffing (see recipe Dolme Bargeh). Take into account that lager the pumpkin the more stuffing & larger pan you will need.
1. Cut 3-" disc in top of pumpkin; remove it & reserve for cover. Scoop out & discard seeds & loose strings. The flesh of pumpkin remains intact.
2. Put half stuffing into pumpkin, fit egg on top, & cover almost to top w/balance of stuffing. Fit disc over this as a cover.
3. Put pumpkin on sheet of aluminum foil & fit it into large pan that will more than contain it. Pour water around it. Cover pan & bake in preheated 350F. oven for 1 hr. Since rice and peas are partially cooked this should be sufficient to cook stuffing & bake pulp of pumpkin. The water may evap- orate almost completely & foil will protect pan from scorching. Carefully remove pumpkin from pan, uncover, & serve stuffing & pulp together.
Serve warm. Serves 4 to 6 w/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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