Pumpkin Kibbeh

Pumpkin Kibbeh


2 cups mashed pumpkin or squash
1 cup fine bulgur (soak in boiling water, drain before adding 2 teaspoons salt)
1/2 teaspoon pepper
1 teaspoon coriander
1 teaspoon allspice
3/4 teaspoon cumin
1/4 teaspoon cayenne
1 medium onion, chopped
4 cloves garlic
1/2 cup flour
Olive oil (for greasing)

Preheat the oven to 375 degrees F.

Place the pumpkin, bulgur, salt, pepper, coriander, allspice, cumin, cayenne, onion, garlic, and flour in a food processor until thoroughly blended. (Alternatively, in a large bowl mix all these ingredients by hand.) Taste for seasoning and add more salt or spices as required. If the mixture seems to moist, add a little bit more flour and mix it in.

Grease an 8-inch square pan with olive oil. Pour the mixture into it, smooth the surface and pour a tablespoon of olive oil over the top. Bake for 20 to 25 minutes or until the surface looks dry. (The inside will be moist.) Alternatively you can form the mixture into 2-inch patties and fry them in olive oil.

NOTE: This makes a great main dish for those who do not eat meat. I also do not add olive oil to mine, so that it stays into the guidelines of eating fat free.

B-man :wink: