L

L

o

o

a

a

d

d

i

i

n

n

g

g

.

.

.

.

.

.

Paella dish

Fish soup from canned pink salmonRussian cuisine

Paella dish

Fish and chips in beer batterBritish cuisine

Paella dish

Potato Stuffed ParathaIndian cuisine

Paella dish

Indonesian salad gado-gadoIndonesian cuisine

Paella dish

PokeHawaiian cuisine

Paella dish

Tres Leches PieLatin American cuisine

Paella dish

MannikRussian cuisine

Paella dish

Chicken TabakaGeorgian cuisine

Paella dish

Eggplant ParmesanItalian cuisine

Paella dish

Mung dal soupIndian cuisine

Pumpkin casserole

1 serving

45 minutes

The recipe is taken from the book by A. Piruzyan "Armenian Culinary" (1960).

Energy value per serving

CaloriesProteinsFatsCarbohydrates

383.6

kcal

7.4g

grams

22.6g

grams

44.5g

grams

Ingredients

1serving

250

g

50

ml

6

g

15

g

Dried whole apricots (uryuk)

15

g

Clarified butter (ghee)

20

g

to taste

to taste

Cooking steps

1
Cut the peeled pumpkin into pieces, boil in salted water, drain in a sieve, and mash.
Required ingredients:
1. Pumpkin: 250 g
2. Salt: to taste

2
Add finely chopped washed dried apricots, sugar, milk and mix.
Required ingredients:
1. Dried whole apricots (uryuk): 15 g
2. Sugar: 6 g
3. Milk: 50 ml

3
Place the prepared mixture in a greased pan, sprinkle with pre-soaked fine wheat groats, drizzle with oil, and bake in the oven.
Required ingredients:
1. Clarified butter (ghee): 20 g
2. Wheat groats: 15 g

4
Serve the casserole sprinkled with parsley.
Required ingredients:
1. Parsley: to taste

Similar recipes

EasyCook - Pumpkin casserole