Bulgur and Spinach Stuffed Ghapama with Yogurt Sauce
Bulgur and Spinach Stuffed Ghapama with Yogurt Sauce is a delicious Armenian dish that is perfect for any occasion. This dish is a combination of bulgur, spinach, and spices, stuffed inside a pumpkin and baked to perfection. The dish is then served with a creamy yogurt sauce that complements the flavors of the dish perfectly.
To make this dish, you will need the following ingredients:
- 1 medium-sized pumpkin
- 1 cup of bulgur
- 2 cups of water
- 1 cup of chopped spinach
- 1 onion, chopped
- 1 tablespoon of olive oil
- 1 teaspoon of salt
- 1 teaspoon of black pepper
- 1 teaspoon of cumin
- 1 teaspoon of paprika
- 1 cup of plain yogurt
- 1 tablespoon of chopped fresh mint
To start, preheat your oven to 375°F. Cut off the top of the pumpkin and remove the seeds and pulp. In a large bowl, combine the bulgur and water and let it sit for 10 minutes. In a pan, sauté the onion in olive oil until it becomes translucent. Add the spinach and cook until it wilts. Add the spices and cook for another minute. Add the bulgur to the pan and mix well.
Stuff the pumpkin with the bulgur and spinach mixture and replace the top of the pumpkin. Place the pumpkin in a baking dish and bake for 1 hour or until the pumpkin is tender.
While the pumpkin is baking, prepare the yogurt sauce by mixing the yogurt and mint together in a small bowl.
Once the pumpkin is done, remove it from the oven and let it cool for a few minutes. Cut the pumpkin into wedges and serve with the yogurt sauce.
This dish is a perfect combination of savory and sweet flavors. The bulgur and spinach mixture is hearty and filling, while the pumpkin adds a touch of sweetness. The yogurt sauce adds a creamy and tangy flavor that complements the dish perfectly.
Bulgur and Spinach Stuffed Ghapama with Yogurt Sauce is a vegetarian and gluten-free dish that is perfect for any occasion. Its main ingredients are bulgur, spinach, and pumpkin. This dish is a perfect combination of savory and sweet flavors that will leave you wanting more.
