INGREDIENTS
FOR THE DOUGH
1 kg fresh Pumpkin, boiled, pureed and drained in a sieve for 10 hours.
1 Onion, minced in a processor
1 & 1/2 cup fine Bulgur
1/2 cup plain Flour
1 tsp. Salt
1 tsp. 7 Spices
Vegetable Oil, for frying
STUFFING
4 tbsp. Olive Oil, for frying
1Onion, peeled and sliced
5 handfuls of Baby Spinach
1 cup cooked chickpeas
1 1/2 tsp. 7 Spice, for the stuffing
1 tsp. Salt
1 tsp. 7 spices, for the kibbeh mixture
4 cups Walnuts, chopped
2 tbsp. Pomegranate Molasses
2 tbsp. Red Pepper Paste, optional
FOR THE KIBBEH
In a deep saucepan, cook the pumpkin covering it with enough water. When it becomes tender, puree the pumpkin, and drain in a sieve for overnight.
In a frying pan, sauté the onion until browned and soft. Add spinach, chickpeas, chopped walnuts, and fry. Keep stirring till the spinach stop drooping. Turn off the heat, add seasoning, pomegranate molasses and set aside.
Process onion, pumpkin purée, and bulgur wheat. Add seasoning and flour, mix and let it cool in the fridge for at least 1 hour. If the mixture is too hard, add few drops of water.
Working with the kibbeh dough, start by kneading it once more. Add a tablespoon of water if necessary to soften enough to handle. Moisten your hands and form Kibbeh mixture into egg-size balls. With your index finger, make a hole on one end of the ball and spoon one tablespoon of filling inside and pinch the end to seal.
Make the shape of the ball into an oval shape with little pointy edges. You can also make a ball shape.
You will finish up by having an egg-shaped shell with a thin outer edge.
Try not to fill it much as it will break open while you are sealing it.
In a deep frying pan, heat the oil and start frying the kibbeh until they turn to a golden brown color.
Another way to cook is by placing the kibbeh on a lined baking sheet and bake for about 25 minutes, turning halfway through, until golden brown.
Place the kibbeh on a serving dish and enjoy them as an appetizer or mezze plate.
