Pumpkin Kibbeh

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