Buckwheat porridge with meat in pumpkin
6 servings
150 minutes
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
1
Wash the pumpkin, cut off the top, remove the seeds.
2
Carefully cut the flesh so that the walls remain 1.5 cm thick without damaging the skin.
3
Grate the prepared pumpkin inside with a mixture of salt, sugar, and freshly ground black pepper.
- Salt: to taste
- Sugar: to taste
- Freshly ground black pepper: to taste
4
Place the pumpkin on the baking tray and put the cut lid next to it.
5
Place the baking tray in the preheated oven at 180 degrees.
6
Bake for about 1 hour, so the flesh comes out easily but the pumpkin retains its shape.
7
Roast buckwheat in a dry pan, pour in 750 ml of boiling water, and cook on low heat until the grains absorb the water.
- Buckwheat groats: 500 g
8
Peel, wash, and chop the onion.
9
Cut the pumpkin flesh into small pieces.
10
Wash the meat and chop it finely, lightly fry in vegetable oil, add onion and pumpkin, and fry until cooked.
- Beef: 500 g
- Onion: 1 head
- Pumpkin: 1 piece
- Vegetable oil: 3 tablespoons
11
Mix meat, pumpkin, and onion with porridge and place this mixture into the pumpkin.
12
Insert unpeeled garlic cloves into the porridge, pour in 100 ml of boiling water. Cover the pumpkin with its top and place it back in the preheated oven for 1 hour.
- Garlic: 3 cloves
13
Before serving, the pumpkin's contents can be sprinkled with chopped cilantro, parsley, or celery.