Ingredients:
2.5 kg pumpkin or 3 Cups of pumpkin puree
3 cups fine bulgur
1 large onion, finely chopped
1 teaspoon cayenne pepper
½ teaspoon black pepper
½ teaspoon ground cinnamon
½ teaspoon allspice
1 teaspoon cumin powder
2 teaspoon salt
½ cup flour
For the filling:
2 cups soaked chickpeas, drained and peeled
5 onions finely chopped
2 tablespoons sumac
1 tablespoon salt
1 teaspoon ground cinnamon
2 cup olive oil
Preparation:
1- Peel the pumpkin and cut into medium-sized pieces, transfer to a pot, cover it with water and cook on high heat, reduce temperature, cover it until fully cooked.
2- Place the pumpkin in a colander and squeeze to drain as much water as possible to fully drain
3- blend the pumpkin with an immersion blender.Then mix the bulgur, the blended pumpkin,the finely chopped onion, 1 teaspoon cumin powder, cayenne pepper, salt, spices in a large bowl. Set aside for 20 minutes.
4-Add the flour to the mix and knead the kibbeh dough.
5- peel the dried chickpeas(Place the soaked chickpeas on a counter top, position a dinner plate over it and press gently)
Filling directions:
1- Saute the onions with olive oil In a skillet over high heat until they become translucent.
2- Add the chickpeas and shredded Swiss chard to the onions and cook for additional 2 minutes.
3- Add the sumac, cayenne pepper, and cumin powder. Cook for one additional minute, place the mixture in a bowl and let it cool down completely.
4-Divide the pumpkin kibbeh dough to Take shap an egg sized and form into a ball. With your finger, poke a hole in the ball, making a space for filling. Add filling and pinch the top to seal the ball. You can then shape it into a point, or football shape, or leave as a ball.
5- Put Pumpkin Kibbeh in a frying pan for about 10 minutes or until golden brown. Drain on paper towels.
H.Zogib