Hapama with cinnamon
4 servings
100 minutes
Khapama with cinnamon is a true gem of Armenian cuisine, infused with the warmth of home comfort and festive spirit. Traditionally prepared for special occasions like New Year and weddings, the baked pumpkin filled with a fragrant mixture of rice, apples, plums, raisins, and cinnamon becomes tender and juicy; its sweet taste harmonizes beautifully with spices and fruits. When cut open, the pumpkin reveals a rich bouquet of aromas that entice with their spiciness. Khapama is served hot; its golden slices melt in your mouth leaving a pleasant aftertaste. It is not just a dish but a symbol of hospitality and joy that Armenians love to share with loved ones. Drizzled with melted butter, it gains even more richness and expressiveness in flavor.
1
Wash the pumpkin well, cut off the top, remove the seeds and flesh with a spoon, and thoroughly rinse the inside with cold water.
- Pumpkin: 1.5 kg
2
Prepare the filling. Clean the flesh from seeds and chop finely. Add partially cooked rice, raisins, pitted plums, finely chopped apples, cinnamon, and salt. Fill the pumpkin with the resulting filling and tightly close it with the cut top.
- Pumpkin: 1.5 kg
- Rice: 100 g
- Raisin: 95 g
- Cherry plum: 100 g
- Apple: 200 g
- Cinnamon: to taste
- Salt: to taste
3
Place the pumpkin on a greased baking sheet and bake in a medium-heated oven until soft. If the top crust starts to burn, cover the pumpkin with foil or damp paper. Serve the pumpkin hot, cut into portions, and drizzle each with hot melted butter.
- Butter: 100 g