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 skillet, add the oil and onions. Saute the onions over high heat until they become translucent.
Add the chickpeas and shredded Swiss chard to the onions and cook for additional 2 minutes.
Add the sumac, pomegranate molasses, cinnamon, allspice, and cumin powder. Cook for one additional minute, place the mixture in a bowl and let it cool down completely.

Divide the pumpkin kibbeh dough to 2 equal portions.
Grease a round baking tray. Spread the first half of the kibbeh over the baking tray.
Evenly spread the stuffing over it.
Top it with the other half of the pumpkin kibbeh dough. Wet your palm, spread and flatten the surface of the kibbeh, ensuring that it covers the whole surface.
With a pairing knife, score in diamond patterns.
Pour the oil evenly on top.
Bake in a preheated oven to 200°C/400°F, for about 30 minutes or until well cooked.
Broil for 5 minutes to a golden color.


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