A winter dish made by hollowing out the center of a pumpkin, stuffing it with an olive-oil filling enriched with rice, currants, and cinnamon, and cooking over low heat. The pumpkin's natural sweetness combines with the filling to create a dish that works as both a dessert and a savory meal.
Wash the pumpkin and cut off one end like a lid, then scoop out the seeds and fibers with a spoon and hollow out the center.
Mix the rice, finely chopped onion, currants, cinnamon, sugar and salt in a bowl to prepare the filling.
Fill the hollowed-out pumpkin with the filling you prepared and close its lid.
Place the stuffed pumpkin in a wide pot, add olive oil and water on top, and cook covered over low heat for 30-35 minutes.
Important: be careful not to pierce the skin when hollowing out the pumpkin, skin left too thin can fall apart while cooking. Caution: adjust the cooking water so it doesn't exceed halfway up the pumpkin, too much water dilutes the filling and reduces the sweet aroma.
If you chop the scooped-out insides of the pumpkin into small cubes and add them to the filling, this both prevents waste and gives the dolma a more intense pumpkin flavor.
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