Authentic Azerbaijani Stuffed Pumpkin with Slow-Roasted Lamb (Balqabaq Dolmasi)

This majestic dish features a tender whole pumpkin filled with succulent marinated lamb and a vibrant jewel-toned pilaf, slow-roasted to perfection for a deep, smoky flavor profile.

Servings 6-8 persons Difficulty Hard lamb vegetables 90 minutes

Products used in this recipe

Important Disclaimer: The original video shows large-scale traditional cooking without precise measurements. The quantities below are estimations adapted for a smaller, home-friendly batch and might need adjustment. They are inspired by the video but are not exact conversions. Feel free to adjust ingredients like sugar or ghee to your personal preference.

Ingredients

📌 Ingredients for Azerbaijani Stuffed Pumpkin You Can Make Yourself:

🎃 For the Vessel: 1 Large thick-walled pumpkin (4-5 kg).
💧 For the Lamb: 1.5 kg Lamb leg or shoulder (bone-in or large chunks), 2 Lemons (juice), 4 Garlic cloves (smashed), 15 g Salt, 10 g Black pepper, 50 ml Pumpkin seed oil.
🧈 For the Pilaf Filling: 600 g Basmati rice, 200 g Sliced onions, 200 g Julienne carrots, 150 g Peeled chestnuts, 100 g Golden raisins, 200 g Pumpkin flesh (cubed from the center), 5 g Turmeric, 100 g Butter or ghee.

Instructions

👩🏻‍🍳 Preparation Steps for Azerbaijani Stuffed Pumpkin:

1. Prepare the Lamb: Create a marinade by mixing lemon juice, smashed garlic, salt, pepper, and pumpkin seed oil. Rub the lamb thoroughly and allow it to marinate for at least 2 hours.
2. Prepare the Pumpkin: Carefully cut the top off the pumpkin to create a lid. Scoop out the seeds and stringy fibers. Lightly score the inside flesh without piercing the skin.
3. Par-boil the Rice: Rinse the basmati rice until the water runs clear. Boil in a large pot of salted water for 7 to 8 minutes until the grains are long and al-dente. Drain and set aside.
4. Sauté Filling Components: In a large pan, melt the butter. Sauté the onions until translucent. Add the carrots, chestnuts, raisins, and cubed pumpkin pieces. Cook for 10 minutes until softened. Stir in the turmeric and remove from heat.
5. Mix the Pilaf: Gently fold the par-boiled rice into the sautéed vegetable and nut mixture.
6. Assemble: Place the marinated lamb pieces at the bottom of the hollowed pumpkin. Pack the pilaf mixture tightly over the meat until the pumpkin is full. Replace the pumpkin lid.
7. Roast: Wrap the entire pumpkin in heavy-duty aluminum foil to prevent the skin from burning. If using an oven, bake at 180°C for 3.5 to 4 hours. If using a traditional underground pit or tandoor, place it over low-intensity embers and cover for the same duration until the meat is fork-tender.
8. Serve: Carefully remove from the heat, peel back the foil, and slice the pumpkin into wedges at the table, ensuring each guest receives a portion of the lamb, pilaf, and roasted pumpkin wall.

Ingredients 2

📌 Ingredients for Pure Cold-Pressed Pumpkin Seed Oil You Can Make Yourself:

🎃 2 kg Raw, unsalted pumpkin seeds (hulled).
💧 50 ml Water (for steam conditioning).

Instructions 2

👩🏻‍🍳 Preparation Steps for Pure Cold-Pressed Pumpkin Seed Oil:

1. Harvest Seeds: Remove seeds from fresh pumpkins. Wash thoroughly to remove all pulp and allow to air-dry for 24 hours.
2. Conditioning: Lightly mist the dried seeds with water and warm them in a pan to 60°C. Do not roast them; the goal is to soften the internal fats for better extraction.
3. Grinding: If you do not have a screw press, grind the seeds into a fine, oily paste using a stone mill or high-powered processor.
4. Pressing: Feed the seeds into a manual or electric oil press. Collect the dark green oil in a glass container.
5. Sedimentation: Allow the oil to sit undisturbed for 3 to 5 days. The solids will settle at the bottom, leaving clear, dark green oil at the top.
6. Storage: Decant the clear oil into dark glass bottles and store in a cool, dark place to preserve the delicate nutty flavor and nutritional value.

Watch the recipe video