Kebab in a Pumpkin

Both stuffed-pumpkin recipes and kebab recipes are true winter dishes. Not only because pumpkins appear in autumn, but also because the dish is a little heavier, suitable for the winter months when we need stronger, more filling food. Although it sounds a little eccentric as a combination, kebab in a pumpkin is a recipe you can find in most books on Bulgarian national cuisine. The pairing of the slightly sweet taste of the pumpkin with the rich, strong taste of the meat is extremely pleasant. Besides being very tasty, kebab in a pumpkin is also a dish with a very attractive appearance, which makes it very suitable for any dinner at which you want to impress your guests, as well as for the Christmas table.

1. The first step of the kebab-in-a-pumpkin recipe is preparing the products. First is the pumpkin. Undoubtedly the tastiest is a "violin" (butternut) variety pumpkin, but you can use another variety depending on what pumpkin you have available. If you use a butternut, you only need the hollow part of the pumpkin for making the stuffed pumpkin; if you use a round pumpkin, cut off the top and keep the "little lid." Clean the hollow part of the pumpkin of the seeds. Cut the onion into half-moons and the meat into bite-sized pieces. You can use any meat - pork, chicken, beef. Wash the mushrooms and cut them into large pieces.
2. In a deep frying pan or pot, heat ½ coffee cup of oil, into which you pour the onion and stir until it softens. Then add the meat and the mushrooms and stir for about 5 minutes, after which add the wine and ½ spoon of salt and leave to boil until the wine evaporates.
3. Fill the pumpkin with the kebab, adding the bay leaves as well. If you use a butternut pumpkin, cover the opening with aluminium foil; if you use a round pumpkin, put the pumpkin's "little lid" on top. Place the pumpkin in a baking tray and pour in 2 tea cups of water. Bake the stuffed pumpkin kebab in an oven preheated to 200 degrees for an hour and a half. The kebab-in-a-pumpkin recipe is complete!