Stuffed pumpkin with beef recipe ǀ #shorts #stuffed #pumpkin #streetfood #uzbekfood

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Welcome to the DOCA TOURS channel, which shows the unique taste of street food in Central Asia. To expand the activity of the channel, subscribe to the channel, like the video, and provide support in the comments. Watch the video to the end without skipping, and learn the full recipe for preparing famous Central Asian dishes. This video is dedicated to the complete recipe for Chaykhana pilaf prepared in Uzbekistan.

Shah pumpkin stuffed with meat
She is “Gushtli Kovok”. She is also a dimlama of Oshkovok (pumpkin). She is Shoh Kovuk. Shahkovuk is translated from Uzbek as “royal pumpkin.” A very extraordinary dish of traditional Uzbek cuisine. Of course, it is for those who love pumpkin or are at least neutral towards it. Although, in essence, pumpkin is used as a natural pot in which meat, fat, and onions are baked.

INGREDIENTS
1 small pumpkin
300–400 g lamb pulp
150–200 g fat tail
2–3 medium onions
1/2 tbsp. freshly ground cumin
salt
1/2 tbsp. ground coriander
pepper

Step-by-step cooking recipe
Step 1
Recipe preparation photo: Shah pumpkin stuffed with meat, step No. 1
Cut off the top third of the pumpkin—the lid—and use a sharp spoon to clean the inside of the fibers and seeds.

Step 2
Cut the lamb and tail fat into very small pieces, and the onion into short pieces.

Step 3
Combine the meat, onion, and fat in a bowl. Stir, then add salt, pepper, and spice mixture. Stir again. Fill the pumpkin with minced meat.

Step 4
Place the pumpkin in a cold oven. Set the temperature controller to 200 °C. The pumpkin is cooked in this mode for 1.5–2.5 hours, depending on the size.

Step 5
The pumpkin is served whole on a large plate. Place minced meat on portion plates. Cut the pumpkin into four pieces. Remove the pumpkin pulp with a knife, cut it into small pieces, and place it in serving bowls as a side dish.

NOTE TO THE HOST
You need to choose a medium pumpkin with an internal volume of a little more than a liter. It should stand firmly on its lower part. The dish can be prepared with either lamb or beef. Fat tail fat can be completely replaced with melted butter or even thick sour cream. In each case, you will get different flavors.

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