Buckwheat Porridge with Meat in Pumpkin
⏳ Time
2 hours 30 minutes
🥕 Ingredients
9
🍽️ Servings
6
Description
Recipe taken from the book 'Delicious Porridges. 365 Best Recipes.'
Ingredients
- Buckwheat Groats - 17.6 oz
- Pumpkin - 1 piece
- Onion - 1 head
- Garlic - 3 cloves
- Beef - 17.6 oz
- Vegetable Oil - 3 tablespoons
- Sugar - to taste
- Ground Black Pepper - to taste
- Salt - to taste
Step by Step guide
Step 1
Wash the pumpkin, cut off the top, and remove the seeds.
Step 2
Carefully, to avoid damaging the skin, scoop out the flesh, leaving walls 1.5 cm thick.
Step 3
Rub the inside of the prepared pumpkin with a mixture of salt, sugar, and freshly ground black pepper.
Step 4
Place the pumpkin on a baking sheet, putting the cut-off lid next to it.
Step 5
Put the baking sheet in a preheated oven at 356°F.
Step 6
Bake for about 1 hour, until the flesh can be easily removed but the pumpkin retains its shape.
Step 7
Toast the buckwheat in a dry skillet, pour in 750 ml of boiling water, and cook on low heat until the buckwheat absorbs the water.
Step 8
Peel, wash, and chop the onion.
Step 9
Cut the pumpkin flesh into small pieces.
Step 10
Wash the meat and chop it finely, lightly fry in vegetable oil, add the onion and pumpkin, and fry until cooked.
Step 11
Mix the meat, pumpkin, and onion with the porridge and place this mixture into the pumpkin.
Step 12
Insert unpeeled garlic cloves into the porridge, pour in 100 ml of boiling water. Cover the pumpkin with the lid and return it to the preheated oven for 1 hour.
Step 13
Before serving, the contents of the pumpkin can be sprinkled with chopped cilantro, parsley, or celery.
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