Pumpkin kebbeh

INGREDIENTS

Dough

500g pumpkin 2 cups fine bulgur 1 tbsp all-purpose flour

Stuff ing

2 big onions, julienned ½ cup chickpeas, cooked, peeled and drained ½ cup walnuts, toasted and chopped ¼ cup sour pomegranate seeds 3 tbsp sumac Extra Virgin olive oil Salt, pepper and allspice to taste Pine seeds

PREPARATION

For the dough, peel the pumpkin, remove its seeds and cut into big cubes. Cook in boiling water until soft, set aside to drain for 2 hours, and then mash it. Wash the bulgur and soak to soften for 10 minutes. Put the mashed pumpkin in a large bowl. Drain the bulgur and add to the pumpkin. Add the flour and knead the dough until all ingredients are well mixed.

For the stuffing, sauté the onions in olive oil until translucent. Add chickpeas, walnut, pomegranate, sumac and the spices and cook for another 5 minutes. Set aside. To make the kebbeh, grease an oven pan with olive oil and spread half of the dough into an evenly thick layer. Cover evenly with the filling. Pat the rest of the kebbeh dough over the filling and spread into another even layer. With a knife, draw squares on the dough and decorate each square with a pine seed. Grease the surface of the kebbeh with olive oil. Bake in the oven for 30 minutes and serve warm or cold.