Stuffed grape leaves prepared and served in a pumpkin

Stuffed grape leaves, prepared and served in a pumpkin – a recipe that combines tradition with authentic Romanian flavor. This recipe is more than just a simple meal; it is a journey through time, a celebration of ancestral values and customs. Although few places still maintain the tradition of cooking stuffed leaves in a pumpkin, at Crama Haiducilor this practice is sacred. Here, the authentic Romanian taste is cherished and presented to you with love.

Preparation time: 30 minutes
Cooking time: 3-4 hours
Total time: 4-4.5 hours
Number of servings: 6-8 servings

Ingredients:
- 20-25 young grape leaves
- 500 g minced meat (pork, beef, lamb, or chicken, according to preference)
- 150 g rice
- 200 g smoked ham
- 200 g smoked ribs
- 200 g smoked bacon
- 1 bunch of fresh dill (or 1 tablespoon of dried dill)
- 1 bunch of fresh thyme
- 200 g bacon (optional, for those who consume pork)
- 1 medium pumpkin (the lid will be removed, and the inside will be used as a clay pot)
- Sheep whey (or salted water if you don't have whey)
- Salt and pepper to taste
- Cabbage leaves (to protect the stuffed leaves)
- 1-2 tablespoons of wheat bran (to cover the stuffed leaves)

Step by step:

1. Preparing the grape leaves:
Start by blanching the grape leaves in a pot of boiling water for about 2-3 minutes. This step will not only make them easier to handle but will also help preserve their color and flavors. After blanching, rinse them under cold running water and let them drain.

2. Preparing the filling:
In a large bowl, mix the minced meat with the rice (previously washed), finely chopped dill, salt, and pepper to taste. Mix well until all ingredients are homogenized. If desired, you can also add an egg to bind the mixture, but this step is optional.

3. Wrapping the stuffed leaves:
Take a grape leaf and add a tablespoon of filling at the base of the leaf. Fold the edges of the leaf over the filling and carefully roll it to form a cylinder. Repeat with the remaining leaves and filling, placing the stuffed leaves on a plate.

4. Preparing the pumpkin:
Cut the lid off the pumpkin and scoop out the seeds and pulp. Make sure the inside is clean to accommodate the stuffed leaves. At the bottom of the pumpkin, place the washed dill and thyme. These herbs will add a special flavor to the dish.

5. Assembling the stuffed leaves:
In the prepared pumpkin, place a layer of bacon (if applicable), followed by a layer of stuffed leaves. Continue with another layer of ribs, smoked ham, and bacon, then repeat with another layer of stuffed leaves. Finish with a layer of ribs and ham.

6. Cooking the stuffed leaves:
Cover the stuffed leaves with cabbage leaves, sprinkle the wheat bran, and pour the sheep whey (or salted water) until the stuffed leaves are covered. This will help maintain moisture and add a distinct flavor.

7. Baking in the oven:
Preheat the oven to a medium temperature (about 180°C). Place the pumpkin in the preheated oven and let it bake for 3-4 hours. The wood fire will add a unique aroma to the stuffed leaves. Ensure the pumpkin does not burn; if you notice it browning too much, cover it with aluminum foil.

8. Serving:
After 3-4 hours, carefully remove the pumpkin from the oven using a hemp cloth, taking care not to burn yourself. Open the lid and let the aroma spread. Serve the stuffed leaves with sour cream or yogurt, homemade bread, and hot peppers. Enjoy your meal!

Practical tips:
- Choose fresh ingredients: Use young grape leaves, which are more tender and easier to handle. Older leaves may be tougher and harder to wrap.
- Meat: You can experiment with different types of meat, whether you choose a mix or a single source. Pork provides a unique flavor, but you can also opt for chicken or beef for a leaner option.
- Sheep whey: This is the secret to tender and juicy stuffed leaves. If you don't have access to whey, you can use water with a little vinegar to enhance the flavor.

Nutritional benefits:
Stuffed leaves are an excellent source of protein (from the meat), fiber (from the rice and vegetables), and vitamins (from the herbs). Eating stuffed leaves can provide digestive benefits and is a hearty and filling meal.

Frequently asked questions:
- Can I use preserved grape leaves? Yes, but the taste will be different. Fresh leaves provide a more intense flavor.
- How can I store leftover stuffed leaves? Keep the stuffed leaves in an airtight container in the refrigerator for 3-4 days, or you can freeze them for later.
- What drinks pair well with them? A dry or semi-dry white wine from Transylvania is perfect. Also, plum brandy is a traditional choice to start the meal.

This recipe for stuffed leaves in a pumpkin is not just a delicious dish but also a way to keep Romanian tradition alive. Each bite will bring you closer to your roots. Bon appétit!