John Myers
Ingredients for 3 servings:
- 1 m.-large Hokkaido pumpkin(s)
- 500 g minced beef (lamb or mixed mince also works)
- 100 g feta cheese
- 3 garlic cloves
- 150 ml orange juice
- 2 tbsp breadcrumbs
- 2 tbsp ajvar
- 1 egg(s)
- 1 onion(s)
- 1 pot of natural yogurt, Greek or Turkish
- salt and pepper
- Paprika powder, hot
- Cumin powder
- 2 tbsp oil for frying, e.g. sunflower oil
Instructions
Working time approx. 40 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 20 minutes
Dice the onion. Then mix the ground beef, egg, ajvar, salt (about 2 tsp), pepper (to taste), paprika (about 1 tsp), and breadcrumbs. Form into about 12 small meatballs and fry them in oil. Remove the meatballs from the pan and add cumin to the pan (amount to taste; I use about 1 tsp). Boil the pan juices with the orange juice, press in two cloves of garlic, season with chili and salt, and then place in a bowl. Preheat the oven to 200°C (top/bottom heat). Cut the pumpkin into pieces, add them to the orange juice mixture, and mix well. Place the pumpkin pieces on a baking sheet lined with baking paper and season again with paprika and cumin and salt to taste. Place in the oven at 200°C (400°F) for 15 minutes, then remove from the oven. Crumble the feta over the pumpkin and finally scatter the meatballs over the top. Return the whole thing to the oven for another 15 minutes. For the garlic sauce, mix the yogurt with a crushed garlic clove, salt, and pepper. Serve the finished pumpkin with the minced meat and the yogurt sauce.
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