Pumpkin Kibbeh

Ingredients

• 800 g (1¾ lb) pumpkin, steamed and mashed dry
• 250 g (1¼ cups) fine bulgur, soaked and squeezed
• 120 g (1 cup) flour
• 1 tsp each cumin and allspice
• Filling: 500 g (1 lb) spinach, 2 onions, sumac, chickpeas, walnuts
• 120 ml (½ cup) olive oil
• Salt and pepper

Method

1. Knead the pumpkin, bulgur, flour, spices and salt into a firm dough.
2. Fry the onions in some oil, add the spinach, chickpeas, walnuts and sumac and cook until dry.
3. Press half the dough into an oiled tray, spread the filling, and cover with the rest of the dough.
4. Score into diamonds, pour over the remaining oil and bake at 200°C (400°F) for 40 minutes.

Tip. The Lebanese Christian Lenten kibbeh.