About Albanian Cuisine and Eni Turkeshi

  Some time ago I made an interview with my Albanian friend Eni Turkeshi which was published in Chief magazine (I'm a photo editor of it). Eni is a visual artist and also she runs a food blog Yummania
 Eni gave us several recipes from her blog: Stuffed Peppers, Spinach Rolls and Hasure. I tried to cook hashure and then made several photos of it. And I must admit it was very delicious so many thanks to Eni for the pleasure of eating this dessert. OK, original Eni's ricipe for 4 persons:
  
300 gr special for hashure wheat
100 gr sugar (brown sugar would be ok too)
black dried grape
dried fig
gratered orange peels
hazelnuts,nuts,almonds
cinnamon,cloves
pomegranate.
   Preparation proccess: The wheat is left to boil.After it has boiled the water is changed and the wheat are put to be boiled again.Afterwards sugar,choped dried grapes and figs ,gratered orange peels, hazelnuts, nuts and almonds are added and left to be boiled under low fire.It is left until the wheat is cooked enough, yet crispy when chewed.Pour ashure on bowls and add over the cinnamon, cloves and pomegranates.
Better serve it while cold.It is much better.

Baked Pumpkin with Rice and Fruits Stuffing

1 pumpkin (about 1 kg)

1/3 cup half-cooked rice

1/2 chopped quince

50g chopped dried apricots

50g chopped prunes

50g raisins

1 chopped apple

50g chopped walnuts

30g shelled pumpkin seeds

¼ tsp cardamon

¼ tsp cinnamon

 
  Wash the pumpkin, cut the top off and reserve. Scoop out the inside seeds and some of the pumpkin flesh, leaving a 1-inch thick shell.
  Chop the pumpkin flesh, combine it with rice, fruits and spices in a large bowl and mix well. Fill the pumpkin and place on baking sheet. Preheat oven to 180 C. Place top back on pumpkin and bake about 1,5 hours until the pumpkin is soft. You can cover the top with a foil or a wet paper if it's burning.