#ghapama

This looks really impressive and tastes great out of the oven. The taste and texture are better the sooner you eat it, so I think that for just two people it would be better to make it in a 1.5 lb pumpkin instead of a 3lb pumpkin if you can find one that small. I subbed celery for nuts, which was alright, but I think nuts would have been better. Walnuts are probably the best choice here. I also think it might be better if the rice is cooked in broth instead of water because you have to add a ton of salt to this to get enough flavor. Also, I would increase the ratio of dried fruit to rice by 1.5. Use butter, as directed: I used 3/4 olive oil and 1/4 butter and you could really taste the olive oil, which I think is definitely not what you want in this dish. More honey might be good too, you can't taste it too much, and you could add more spices: a dash of nutmeg, cloves, allspice.

Fall 2020 around Ontario – Part 7

We are not fond of long drives and I’ve often wanted to stop in at Driftwood Provincial Park. It is such a romantic name. https://flic.kr/p/2k4omqd An unserviced site with just enough sun to help us make use of our solar for a day or two. We managed to get a site and back in nicely along the waterfront. I would have preferred more sun as we weren’t plugged in and the night time temperatures…

Armenian song "Ghapama"

Ghapama (ղափամա) is an Armenian stuffed pumpkin dish, often prepared during the holiday season. It is prepared by removing the guts of the pumpkin and stuffing it with boiled rice and a variety of dried fruits such as chopped almonds, apple, cornel, apricot, plum, dates, prunes and raisins. It is also common to pour on honey and mix in ground cinnamon or sugar. The pumpkin is then baked until it becomes soft, then brought to the table where it is cut up and served.