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Pumpkin kibbe or Kebbet laktin

1 kg pumpkin, that makes about 21/2 cup of pumpkin puree
3 cups fine bulgur
1 onion, finely chopped
1/2 tsp cinnamon
1 tsp allspice
1 tsp cumin
11/2 tsp salt
1/2 cup flour

For the filling:
2 cups canned chickpeas, drained and peeled
1 kg onion, sliced
2 tbsp sumac
4 tbsp pomegrante molasses
1 tbsp salt
1/3 cup oil
1/2 tsp cinnamon
1 tsp a;;spice
1/2 tsp cumin
2 cups swiss chard or spinach, chopped

Peel the pumpkin and cut into medium-sized pieces; transfer to a pot, cover it with water and cook on high heat. Upon boiling, reduce temperature, cover up and cook for about 40 minutes or until fully cooked.

Place the pumpkin in a colander and squeeze to drain as much water as possible (leave it aside for a minimum of 4 hours to fully drain).

Blend the pumpkin with an immersion blender.

In a large bowl, mix the bulgur and the pureed pumpkin. Add the finely chopped onion, salt, spices and mix. Set aside for 20 minutes.

Add the flour to the mix and knead the kibbeh dough.

Filling directions:

In a sk…

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