farawayvillage
Authentic Azerbaijani Stuffed Pumpkin with Slow-Roasted Lamb (Balqabaq Dolmasi)
This majestic dish features a tender whole pumpkin filled with succulent marinated lamb and a vibrant jewel-toned pilaf, slow-roasted to perfection for a deep, smoky flavor profile.
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🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●pan
- ●oven
📝 Preparation Steps
1
Prepare the Lamb: Create a marinade by mixing lemon juice, smashed garlic, salt, pepper, and pumpkin seed oil. Rub the lamb thoroughly and allow it to marinate for at least ⏱️ 2 hours.
2
Prepare the Pumpkin: Carefully cut the top off the pumpkin to create a lid. Scoop out the seeds and stringy fibers. Lightly score the inside flesh without piercing the skin.
3
Par-boil the Rice: Rinse the basmati rice until the water runs clear. Boil in a large pot of salted water for 7 to ⏱️ 8 minutes until the grains are long and al-dente. Drain and set aside.
4
Sauté Filling Components: In a large pan, melt the butter. Sauté the onions until translucent. Add the carrots, chestnuts, raisins, and cubed pumpkin pieces. Cook for ⏱️ 10 minutes until softened. Stir in the turmeric and remove from heat.
5
Mix the Pilaf: Gently fold the par-boiled rice into the sautéed vegetable and nut mixture.
6
Assemble: Place the marinated lamb pieces at the bottom of the hollowed pumpkin. Pack the pilaf mixture tightly over the meat until the pumpkin is full. Replace the pumpkin lid.
7
Roast: Wrap the entire pumpkin in heavy-duty aluminum foil to prevent the skin from burning. If using an oven, bake at 180°C for 3.5 to ⏱️ 4 hours. If using a traditional underground pit or tandoor, place it over low-intensity embers and cover for the same duration until the meat is fork-tender.
8
Serve: Carefully remove from the heat, peel back the foil, and slice the pumpkin into wedges at the table, ensuring each guest receives a portion of the lamb, pilaf, and roasted pumpkin wall.
9
Harvest Seeds: Remove seeds from fresh pumpkins. Wash thoroughly to remove all pulp and allow to air-dry for ⏱️ 24 hours.
10
Conditioning: Lightly mist the dried seeds with water and warm them in a pan to 60°C. Do not roast them; the goal is to soften the internal fats for better extraction.
11
Grinding: If you do not have a screw press, grind the seeds into a fine, oily paste using a stone mill or high-powered processor.
12
Pressing: Feed the seeds into a manual or electric oil press. Collect the dark green oil in a glass container.
13
Sedimentation: Allow the oil to sit undisturbed for 3 to 5 days. The solids will settle at the bottom, leaving clear, dark green oil at the top.
14
Storage: Decant the clear oil into dark glass bottles and store in a cool, dark place to preserve the delicate nutty flavor and nutritional value.
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