Pumpkin Kibbeh Stuffed with Spinach, Chick Peas, and Walnuts

Ingredients

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

Directions

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.