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Pumpkin Kibbeh Stuffed with Spinach, Chick Peas, and Walnuts
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For the Filling:
1/3 cup chopped onion
1 tablespoon olive oil
1/2 cup cooked chick peas, peeled and halved
1/4 cup chopped walnuts
1/3 cup cooked and chopped spinach
Salt and pepper
Pinch of hugarian paprika
2 1/2 teaspoons lemon juice
For the Pumpkin Shell:
1 cup cooked pureed pumpkin
2 cups fine grain bulgur, unwashed
1/3 cup flour
2 tablespoons grated onion
2 teaspoons salt
1 teaspoon black pepper
Pinch of hot Hungarian paprika
Vegetable oil for frying
Chopped parsley and quartered lemons
In a deep saute pan add enough vegetable oil to come no more than 1/3 up the sides of the pan. Heat until a deep fat fry thermometer registers 375 degrees F. Meanwhile, make the filling. In a small saute pan, saute the onions in the oil until soft, about 5 minutes. Then add the chick peas, walnuts, spinach, seasonings, and lemon juice. Now make the pumpkin shell. In a mixing bowl , place the pumpkin, dry bulgur, flour, onion, and seasonings.Mix well and set aside for 10 minutes. If the dough becomes dry, add a few drops of water and then knead well. Now shape the kibbeh. Knead about 2 tablespoons of the pumpkin mixture until it holds together. Keeping your hands moist, form a smooth football shaped oval. Poke your index finger through the end and fill with 1 teaspoon of filling. Close the end and reshape, if necessary. Carefully place in the hot oil and fry for 2 minutes. You may have do this in batches. Drain on paper towels and and sprinkle with some chopped parsley and serve immediately with lemon quarters.
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Other Recipes from this Episode
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