A hearty winter dish made by hollowing out the center of a pumpkin, stuffing it with a ground-meat rice filling, and baking it. The pumpkin's natural sweetness is balanced by the spiced ground-meat filling, and it is served hot at dinner tables.
Wash the pumpkin and cut off one end like a lid, remove the seeds and hollow out the center.
Mix the ground meat, rice, grated onion, tomato paste, black pepper and salt thoroughly to prepare the filling.
Fill the pumpkin with the filling you prepared and close its lid.
Place the stuffed pumpkin in a baking dish, add water to the bottom, and bake at 190 degrees covered with foil for 45 minutes, removing the foil for the last 10 minutes.
Important: prick the pumpkin's skin in a few places with a fork before putting it in the oven, otherwise steam can build up and crack the skin while cooking. Caution: cover with foil while baking, then unwrap the foil for the last 15 minutes to lightly brown the top.
Adding a few currants to the filling complements the pumpkin's sweetish nature, giving the dolma a balance of both sweet and savory.
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