Ghapama (Ղափամա) - Armenian Stuffed Pumpkin

Ghapama: A Traditional Armenian Dish for Your Thanksgiving Table

Ghapama is a cherished Armenian stuffed pumpkin dish, typically prepared during the Christmas season. Personally, I think it’s a perfect side—or even a stunning centerpiece—for your Thanksgiving feast!

This dish holds a special place in Armenian culture. There’s even a song dedicated to it called "Հէյ Ջան Ղափամա" (Hey Jan Ghapama) by Harut Pampoukjian.

This year, I made Ghapama for the first time with the help of my mom and grandma. Sharing it with you now is emotional for me, as it reflects the deep history of my Armenian heritage. For centuries, recipes like this weren’t shared through blogs or social media, but passed down by word of mouth, from one generation to the next. Learning the traditional way my family makes it and now sharing it with all of you is a meaningful way to preserve that legacy.

I hope you enjoy this beautiful, delicious dish as much as my family and I do!

8-10 servings Prep time: about 1 hour Cook time: about 3 hours

Ingredients:

• 1 large - medium sized pumpkin
• 4.5 cups of rice
• ½ cup butter, melted
• ¼ cup butter (saved for the end)
• 1 cup walnuts, chopped
• 1 cup slivered almonds
• 1 cup yellow raisins
• 1 cup black raisins
• 1 cup prunes
• 1 cup dried apricots
• 1 cup tart cherries
• 1 cup cranberries
• 1 green apple
• honey
• 5-6 cinnamon sticks

Instructions

1. Prepare the Pumpkin:
   Start by thoroughly washing your pumpkin to remove any dirt. Cut off the top, creating a lid, and set it aside. Scoop out the seeds and pulp from the inside, ensuring the pumpkin is clean and hollow.
   
2. Melt the Butter:
   In a small saucepan, melt ½ cup of butter until fully liquified. This will be used to coat the rice and add a rich flavor to your stuffing.
   
3. Prepare the Stuffing:
   While the butter melts, combine the following ingredients in a large bowl
   • 1 cup of yellow raisins
   • 1 cup of black raisins
   • 1 cup of chopped prunes
   • 1 cup of dried, chopped apricots
   • 1 cup of tart cherries
   • 1 cup of dried cranberries
   • 1 finely chopped green apple
     
     Then, heat butter in a large pan over medium-high heat and add the walnuts and almonds. Cook for a few minutes, and then add the rest of the stuffing ingredients to the pan. Keep in low heat. 
     
4. Cook the Rice:
   Cook 4.5 cups of rice (or an entire jar of RiceSelect) and make sure to cook only until al dente, as it will continue to cook inside the pumpkin when baking it.
   
5. Preheat your oven at 375°F (190.6°C)
   
6. Stuff the Pumpkin:
   Spread the melted butter all over the pumpkin, inside and out. Drizzle some honey at the bottom of the pumpkin, as well. Then, carefully spoon the rice mixture into the hollowed pumpkin, packing it down gently to ensure an even filling, followed by the stuffing. Repeat this process until you reach the top of the pumpkin. Note that you may have some extra stuffing, which you can keep for serving. Then, insert the cinnamon sticks and cut pieces of butter inside the rice and stuffing mixture. Drizzle a generous amount of honey over the top for added sweetness. 
   
7. Seal and Bake:
   Place the pumpkin top back on. Cover the pumpkin with aluminum foil and place it onto a baking sheet. Bake for approximately 3 hours or until the pumpkin is tender and can be easily pierced with a fork. After about 1.5 hours, remove the top aluminum foil from the pumpkin but keep the remaining ones on.
   
8. Finishing Touch:
   Once baked, remove the pumpkin from the oven and carefully take off the lid. Allow the pumpkin to cool slightly before slicing.
   
9. Serve:
   Slice the pumpkin into wedges and serve warm. Each slice will feature tender roasted pumpkin alongside the flavorful, sweet, and nutty rice filling.