Ghapama with Lucy Joulfayan-Yeghyayan (photo: David Medzorian)

The Original Ghapama Recipe

305
0

By Lucy Joulfayan-Yeghyayan

As you realize this recipe does not include any measurements, the purpose is to introduce the original recipe. In the older days, people in the villages did not use numbered measuring cups nor spoons, but with reasoning, and “measurements by the eye” they produced the best and most delicious meals for their families. Every cook in a family knows the eating habits and preferences of the family members. Let that knowledge guide you.

Ghapama is one of our oldest traditional, national dishes and a pride of the Armenian cuisine. Historically, it has been celebrated as a centerpiece during the Armenian New Year’s Eve, weddings and other feast related occasions, our folk culture has included it in the popular art forms, we have songs and dance about the ghapama, and it is present in drawings and literature. For centuries, every part of our ethnic cuisine in the ancestral homeland and beyond (meaning, in the several diaspora communities, historically, several diaspora communities were formed, throughout the centuries: post Genocide, and even before it, since the forced relocation of the Armenian population by the invading Tatars and Turks in the Caucasus, earlier by Shah Abbas, before it Cilicia, before it Ani, and a long list before that…. ) has maintained ghapama as one of its delicacies, the widespread fame of this dish traveled with the diaspora communities to their new villages, towns and cities, many of whom believed that the ghapama is the trademark of their own village or town because they had discovered new spices and vegetable types in their new hometowns which they added to the original ingredients of the dish, thus creating the several versions/recipes that we enjoy in our times. Traditionally, regardless of the recipe/filling, whether in the homeland or the diaspora, our ancestors baked ghapama in the Armenian “tonir” or oven.

Ghapama is offered as a main dish when prepared with meat and or other vegetarian recipes, also as a part of the desert table delicacies. The contents/ingredients may vary, and so may the spices, but what matters is for the tradition to live on especially that ( as we mentioned above ) this dish was served during the feasts including weddings. For example, in Marash, in Western Armenia, it was traditional to serve the groom and his family a ghapama dish baked with meat and grains.

 

Ingredients

Get the Mirror in your inbox:

Pumpkin any size, (preferably thick walled and ripe, orange color )

Long grain white Rice. Basmati and or Jasmin work very well (if available)

Dried fruits: Apple, raisin, apricot, prune, peach, walnut, figs, pears, Persimmon, ( any combination of dried fruits works ), but the traditional recipe needs apricot, prunes, raisins, walnuts and apples.

Honey (be generous)

Butter

Cinnamon

Topics: Ghapama

Nutmeg (Optional)

Oil spray ( for the skin/ spray the whole pumpkin )

Directions

Wash the pumpkin and then cut an opening on the top part, scrape the seeds out, apply a generous coat of butter and honey ( and, though a generous sprinkle of cinnamon is optional, we recommend it based on our experience ).

In a pot, combine the rice, dried fruits, butter and water, and cook the mixture partway, during which re-apply another coat of honey to the hollow pumpkin and let it sit for almost an hour.

Fill the cooked rice mixture in the pumpkin adding butter and honey when the pumpkin is half full, then repeat this step after the pumpkin is completely full and cover it.

Spray oil on the outside of the pumpkin and place it in the preheated oven, on 375 degrees for almost 1 ½ – 2 hours, Or, 1 ¼ – 1 ½ hours on 400 degrees.

With your finger, gently poke the pumpkin to check if it is ready to serve, when the skin feels tender and easily poked, or if a fork inserts easily, then it is ready.

Get the Mirror-Spectator Weekly in your inbox: