Khapama is an Armenian sweet pilaf

A pumpkin, having a special shape of a natural pot, is often used for cooking directly in it. In Ukrainian cuisine, this is how millet porridge with pumpkin is prepared, and in Armenian – sweet pilaf, or hapama.

In national traditions, khapama was served to the table at a wedding as a symbol of abundance, because the pilaf was filled with many sweet and tasty additives: raisins, dried apricots, plums, apples, quince, honey. Now, any combination of fresh and dried fruits, as well as nuts, are added to hapama.

Khapama, a recipe for Armenian sweet pilaf

An interesting video on the topic – How to make chocolate sprinkles:

Cook the rice in salted water in advance until half-cooked, it should be slightly firm.

Cut off the lid from the round pumpkin (you will need it), placing the knife at an angle. Remove the seeds and fibers from the pumpkin. Scrape off part of the pulp, leaving a wall thickness of 10-12 mm. Finely chop part of the pumpkin flesh. The other can be frozen or put in the refrigerator for another dish.

Finely chop the apple. Chop washed and dried dried apricots, prunes and cherries. Finely chop the nuts. Combine all the prepared ingredients with rice, add sugar and cinnamon, mix everything.

Fill the pumpkin with the resulting mixture, put a few pieces of butter. There should be room to the edge of the pumpkin, as the filling will increase in size during baking. Put the pumpkin in a silicone mold or on baking paper (in two layers). Cover and send to the oven for an hour at a temperature of 180 degrees.

If there is any filling left, put it in a fireproof serving dish, add a few spoonfuls of milk and cover with sour cream on top. Bake together with khapama, it will be ready in 15-20 minutes.

Khapama is served hot, it is cut into slices (like a watermelon) right on the table. We serve liquid honey with khapa.

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