Boiled pumpkin in Georgian style (Khapi)
4 servings
90 minutes
Khapi is a simple yet exquisite dish of Georgian cuisine that embodies respect for natural flavors and traditions. Boiled pumpkin, steamed to retain its tender texture and sweet taste, unfolds without excessive spices or additives. Historically, this dish is linked to ancient culinary customs of Georgia where vegetables were prepared to preserve their natural properties as much as possible. Khapi is perfect as a standalone dish or as a side to meat, cheese, or nuts. Its softness and natural sweetness make it an excellent option for healthy eating as well as for children and the elderly. Georgian cuisine is renowned for its aromas, simplicity, and deep philosophy of food, and Khapi is a vivid example of this gastronomic wisdom.
1
Wash the pumpkin, cut it into portion-sized pieces (as in the photo). Remove the seeds and flesh. Rinse again.
- Pumpkin: 1 piece
2
Pour one cup of water into the pot to cover the bottom and a little more. Place the pumpkin pieces with the core facing the water and skin up, but do not put the core in the water; arrange them in a circle next to each other. If the pumpkin is large, place it on top of the first pieces. It is important that the flesh of the pumpkin is above the water as it will cook through steam. Cover with a lid and set on low heat. Cook until soft enough. Cooking time depends on the pumpkin's size, variety, etc.
- Water: 1 glass
3
When the pumpkin is ready, take it out, let it cool slightly, and it can be served.
- Pumpkin: 1 piece