Ghapama Recipe (Armenian Stuffed Pumpkin)

Enjoy the rich flavors of Armenian cuisine with this Ghapama recipe. This traditional dish features a whole pumpkin stuffed with a tantalizing mixture of aromatic rice, dried fruits, nuts, and warm spices. Roasted or smoked to perfection, it’s a delightful fusion of sweet and savory that embodies the heart and soul of Armenian culinary tradition.

Celebrate this holiday season with a dish that embodies the rich history and flavors of Armenia. Ghapama, the beloved Armenian stuffed pumpkin, has long been a centerpiece at Armenian Christmas dinners or to ring in the new year. This aromatic dish, often accompanied by the harmonious notes of “Harout Pamboukjian’s Ghapama Song,” holds a special place in Armenian food culture. 

Why This Recipe Works:

Ghapama is more than just a dish; it’s a labor of love and tradition that has stood the test of time for several reasons:

1. Flavor Harmony: The combination of rice, dried fruits, nuts, and spices creates a symphony of flavors within the pumpkin. The sweetness of honey, the tartness of dried cherries, the richness of nuts, and the warm notes of cinnamon and pumpkin spice come together in perfect harmony.
2. Festive Presentation: Ghapama’s presentation is nothing short of spectacular. The stuffed pumpkin, resembling a blooming flower or a work of art, takes center stage on your dinner table during special occasions, making it a showstopper for any holiday gathering.
3. Cultural Significance: Beyond its delightful taste, Ghapama carries deep cultural significance in Armenian traditions. It’s a symbol of unity, family togetherness, and celebration, making it a cherished part of Armenian festivities.
4. Sweet and Savory: Ghapama’s fusion of sweet and savory elements satisfies a wide range of palates, making it suitable as both a main dish and a dessert. Its unique combination makes it a conversation starter at any gathering and pairs nicely as a compliment to these Baklava thumbprint cookies.

The History of Ghapama

Ghapama is more than just a dish; it’s a culinary tradition that spans generations. The name “Ghapama” is derived from the Armenian phrase “gha” (meaning “cooked”) and “pama” (meaning “food”). It signifies the importance of this dish as a main course during special occasions, especially in Eastern Armenian culture.

Supplies Needed:

• Large Pot
• Large Bowl 
• Frying Pan
• Sharp Knife
• Large Spoon (for scooping out the pumpkin seeds)
• Baking Sheet (optional for roasting and not smoking) 

Ingredients for an Armenian Stuffed Pumpkin

Here’s what you’ll need to create your own Ghapama:

• 1 Large Sugar Pumpkin (or 2 small pie pumpkins depending on the size of your gathering)
• 2 cups of Rice (usually basmati or white rice)
• 3 cups Hot Water (you will parboil the rice) 
• 1/2 cup Walnuts
• 1/2 cup Almonds
• 1/2 cup Raisins, Dried Cherries, or Dried Cranberries
• Dates
• Apricots 
• 1/2 cup Honey 
• 2 sticks Butter, melted 
• Salt
• Cinnamon 
• Nutmeg 

Chef’s Notes: Other traditional add in’s are crunchy pine nuts, green apple, and sometimes whole spices like a cinnamon stick. Feel free to play around with the flavors you like! 

The Ghapama Preparation

1. Preheat the Smoker or Oven: Traditionally this pumpkin is roasted at 350 F. I opted to infuse more flavor 
2. Preparing the Pumpkin: Start by cutting the top off your pumpkin(s) to create a lid. This is often done in a star shape so that it’s easier to seal. Set the lid aside. Scoop out the guts of the pumpkin, removing the seeds and the stringy parts, until the inside of the pumpkin is clean. Save the pumpkin seeds for a nice crunch later.
3. The Rice: Rinse the rice thoroughly and bring a pot of water to boiling. Add the rice and cook so that it is al dente, roughly 7-8 minutes. Immediately strain the rice and cool it down by rinsing it under cold water to stop the cooking process. 
4. The Fruit and Nut Mixture: If using larger dried fruits like dates and apricots, roughly chop them into smaller pieces. Melt 1 stick of butter into a large frying pan add the nuts and dried fruits and sauté until the butter is absorbed into the fruit. Season with a little salt, cinnamon, and nutmeg, and set aside to cool. Additionally, combine one stick of melted butter and the honey together and set aside. 
5. Filling the Pumpkin: Before filling, brush a few tablespoons of the melted honey and butter mixture around the inside of the pumpkin and season with a little salt. Once the rice is cooled, place it into a large bowl and fold in the remaining butter and honey mixture. Add additional cinnamon and nutmeg to the rice and fold in the dried fruit and nut mixture until combined. Stuff the pumpkin with this delightful rice mixture, filling it to the top (leave 2 inches of space). You can add a whole cinnamon stick to the top for added flavor if desired.
6. Sealing the Pumpkin: Place the pumpkin lid back on top. It should fit snugly. If not, you can secure it with some aluminum foil. Ghapama should look like a beautiful pumpkin once again.
7. Smoking or Roasting: If smoking the pumpkin, place it on indirect heat directly onto the grill grates and smoke until the pumpkin is tender and the rice is cooked for about two hours. If roasting in the oven, place the filled pumpkin in a foil-lined pan and follow a similar cooking time. The Ghapama is done when the outside is darker in color, tender to the touch, and smells aromatic. 
8. Serving: Remove the stuffed pumpkin from the smoker or oven and let it rest for 10-15 minutes. Carefully transfer the Ghapama to a large serving dish or the center of your dinner table. Remove the top and slice it into serving-sized wedges, making sure each portion includes a piece of butter from the top of the rice. The pumpkin will open up and look like a blooming flower with the rice in the middle. Serve and enjoy!

Frequently Asked Questions: 

More Armenian Recipes To Try: 

• Armenian Cheese Boreg Recipe
• Homemade Lahmajouns
• Armenian Kofta Kebabs
• Tabbouleh Salad Recipe