Yield: 1 servings
Measure | Ingredient |
---|---|
1 \N | === for the filling === |
⅓ cup | chopped onion |
1.00 tablespoon | olive oil |
½ cup | cooked chick peas; peeled and halved |
¼ cup | chopped walnuts |
⅓ cup | cooked and chopped spinach |
1 \N | salt; to taste |
1 \N | freshly-ground black pepper; to taste |
1.00 pinch | hugarian paprika |
2½ teaspoon | lemon juice |
1 \N | === for the pumpkin shell === |
1.00 cup | cooked pureed pumpkin |
2.00 cup | fine-grain bulgur; unwashed |
⅓ cup | flour |
2.00 tablespoon | grated onion |
2.00 teaspoon | salt |
1.00 teaspoon | freshly-ground black pepper |
1.00 pinch | hugarian paprika |
1 \N | vegetable oil; for frying |
1 \N | chopped parsley; for garnish |
1 \N | quartered lemons; for serving |
In a deep saute pan add enough vegetable oil to come no more than ⅓ up the sides of the pan. Heat until a deep fat fry thermometer registers 375 degrees. Meanwhile, make the filling. In a small saute pan, saute the onions in the oil until soft, about 5 minutes. Then add the chick peas, walnuts, spinach, seasonings, and lemon juice.
Now make the pumpkin shell. In a mixing bowl , place the pumpkin, dry bulgur, flour, onion, and seasonings. Mix well and set aside for 10 minutes. If the dough becomes dry, add a few drops of water and then knead well. Now shape the kibbeh. Knead about 2 tablespoons of the pumpkin mixture until it holds together. Keeping your hands moist, form a smooth football shaped oval. Poke your index finger through the end and fill with 1 teaspoon of filling. Close the end and reshape, if necessary. Carefully place in the hot oil and fry for 2 minutes. You may have do this in batches. Drain on paper towels and sprinkle with some chopped parsley and serve immediately with lemon quarters. This recipe yields ?? servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2238 broadcast 10-30-1997) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
11-13-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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