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HAPAM HOLIDAY or Armenian Halloween


Hapama Festival or Armenian Halloween</a>

The American Halloween holiday, which dates back to Celtic beliefs, has now become popular all over the world.

But each people celebrate the Day of All Saints in their own way: thus, Armenians prefer to use a pumpkin not for making lanterns, but for making fragrant hapam.

Armenian Halloween

In late October, the whole Western world celebrates the DayAll Saints are Halloween, today this tradition begins to spread around the world. Halloween attributes - pumpkins, candles, witch suits - are becoming popular in many countries due to globalization. But each people brings their own national customs to the celebration of the day when the spirits of the dead return to earth.

One of the symbols of Halloween is a pumpkin, but inAmerican tradition it is not cooked for a holiday (usually only served with candy in the form of a pumpkin), but make of it the so-called lamp of Jack. In the pumpkin, a core is cut out, an ominous face erupts, and a candle is put inside. Such lights are designed to drive away from the house of spirits.

But in other countries of the world the pumpkin occupies an importantA place in the culinary tradition, so during the celebration of All Saints' Day, it is often used for cooking. Armenians, for example, have been preparing a dish of hapam for holidays and various events for a long time. This stuffed pumpkin was always present on the table during the wedding, as it symbolized a sweet and rich life. And today it is traditionally prepared on October 31, for Halloween with an Armenian bias.


Hapama is usually cooked from large pumpkins, sinceThis dish is designed for a large number of people. But to make a hapama for Armenian Halloween, you can take smaller pens, for example, one for each person, or choose one big pumpkin. Armenians use different fillings, add fruits, dried fruits, honey and other sweets.

There are many recipes for cooking hapam, but mostly they are all similar: the main ingredients are pumpkin, rice and sweets.

First, the pumpkin is prepared - well washed,Cut off the tip with a tail, to get a cover from the pumpkin pot. It is desirable to cut it not in a straight line, but at an angle to make a cone that will fit more tightly during cooking. Spoon it is necessary to lay out all the contents from the pumpkin, until only the walls of this pot are left. If the walls are too thick, some of the pulp can be cut and added to the filling. After that, rinse the pumpkin again.

Rice is cooked in water until half cooked andCools down. To prepare the filling, in the rice are added sliced ​​fruit and dried fruits, pumpkin, nuts, sugar and cinnamon. Pumpkin should be lubricated inside with butter and put stuffing, leaving the top place. On rice put a piece of butter and cover the pumpkin with a lid.

To make the filling tastier and more aromatic, you can add ginger root and lemon zest to it.

Hapama baked in the oven on baking paper or in silicone, cooking time depends on the size of the dish. After the pumpkin is cut into portions, watered with honey and eaten.

HAPAM HOLIDAY or Armenian Halloween Was last modified: May 23rd, 2017 By Bafheats
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