You will need: A pumpkin, black pepper, cinnamon, oil of your choice, 1 large onion, salt, butter, ground beef, rice (I used Jasmine), butternut squash, 1 cinnamon stick, Mesteka (mastic), 2 cardamom pods, pearl onions, your favorite veggie mix (I used peas and carrots),

Instructions:

• First wash and dry the exterior of the pumpkin and cut off the top
• scrape out the stingy fibers and seeds
• I used a paring knife, a spoon, and a potato peeler
• season the pumpkin cavity with salt
• add 1/2 teaspoon of black pepper
• add 1/2 teaspoon of cinnamon
• add 2 tablespoons of oil, I used organic coconut oil
• rub the cavity all round with oil and seasonings
• massage the outside of the pumpkin with just oil
• put the top back on and wrap the pumpkin into layers of aluminum foil
• place the pumpkin on a heat resistant bowl and put the bowl in the middle of a baking tray
• fill the tray halfway with boiled water
• then place it in the oven and bake on 350°F for an hour
• for the meat, chop one large onion
• in a sauce pan heat 2 tablespoons of butter
• sauté chopped onion in butter until fragrant
• add 1.25 pounds of ground beef
• break the meat with a wooden spoon
• mix and cook until the meat is all browned
• add salt, pepper, and cinnamon to your taste
• once cooked cover and set aside
• Now let’s make the stuffing:
• I had a bag of frozen pearl onions so I used a cup for this recipe
• sauté onions in hot oil until light golden in color, I used sunflower oil
• take the onions out and set them aside. In the same oil add 3 cups of rice, I used jasmine rice
• add 1 cinnamon stick, A few pieces of Mesteka (mastic), 2 cardamom pods, and give it a good mix to make sure all the rice is coated with oil
• add 1 teaspoon of allspice
• add 1/2 teaspoon of turmeric
• add 1 teaspoon of cinnamon
• add 3 teaspoons of salt
• mix spices in
• add 5.5 cups of hot water and give the rice a stir
• put the lid on and let the rice boil on medium heat
• once the rice absorbs most of the water, lower heat and cook for 10 minutes
• Now let’s prepare the veggies:
• bring water and a teaspoon of sugar to a boil
• to the boiling water add 3 cups of your favorite veggie mix. I’ll put 2 cups of peas and carrots and one cup of butternut squash
• transfer half of the semi cooked rice to a mixing bowl and continue cooking the other half on the stovetop until fully cooked
• add cooked meat to the rice
• add veggies to the rice and add meat
• unwrap the semi cooked pumpkin and remove the top
• add the stuffing in the cavity
• don’t overfill the pumpkin and don’t press the rice down with a spoon. We want the rice to be fluffy oneself completely cooked
• put the top back on
• re-wrap the pumpkin again and put it back in the oven for another hour, make sure to keep refilling the pan with hot water as needed
• once the other half of the rice is fully cooked, add the sautéed baby onions
• mix it in with the fork, cover and set aside
• once the stuffed pumpkin is fully cooked, add your favorite nuts and dried fruits all around and on top. Serve with remaining rice and garnish with fresh pomegranate
• enjoy!

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