Have you ever had vegan kibbeh? Try the Pumpkin kibbeh, a highly nutritious and super tasty recipe to enjoy pumpkin in a different way.
½ cup fried pine nuts
½ cup fried almonds
½ cup hazelnuts
3 tablespoons corn oil
salt and pepper to taste
½ cup chopped parsley
10 medium onions, chopped into thin slices
2 kilos pumpkin cut into big pieces
2 ½ cups cracked wheat (burghol)
1 cup flour
1 big onion
1 teaspoon salt
1 teaspoon dried basil
½ teaspoon black pepper
Filling:
Fry the onions with oil until it changes color. Put it in the strainer. Grind the pine nuts, almonds and hazelnuts and then add the nuts to the onions. Lastly, add salt, black pepper and parsley.
Mix very well
Boil the pumpkins in a pot and put them in the strainer.
Once cold, peel them and squeeze them, by hand. Mix the pumpkins with flour and cracked wheat well. Cover and let it rest for 2 hours.
Grate the onion and add it to the mixture. Then, add salt, pepper and basil. Knead well to form the dough. Cover and let it rest for another two hours making sure to knead it from time to time.
Filled Kibbeh:
Divide the kibbeh dough into small balls. Take each ball and make a hole in the middle. Enlarge it with your finger and fill it with some of the onion mixture. Then, bring the sides together and sharpen the edges.
Finally, moisten the kibbeh with cold water and place on a tray. Put one cup of oil in the pan and deep-fry the kibbeh until golden.
