|2 cups||Cracked wheat|
|2 cups||Canned pumpkin|
|1 medium||Onion, grated|
|1 cup||Chick peas|
|½ cup||Pine nuts, sauteed|
|1 each||Onion, sauteed in oil|
Rinse wheat. Drain water from wheat by cupping hands and squeezing out all moisture. Add all ingredients and blend together.
Mix together all filling ingredients. Oil a 9" x 13" baking pan.
Spread half of kibby over bottom of pan. Spread filling evenly over layer and cover with remaining kibby. Score in diamond shapes or squares. Pour ¼ cup oil over all and bake in 350F oven for approximately 30 minutes.
Serves 8 to 10
NOTE: If mixture does not bind well, add more flour. If making into football shape, chill in refrigerator for 2 hours before frying. (You can shape these in 4" spheres and fill as you like.
Another filling: 1 cup chopped spinach, 1 small onion, ½ cup chick peas, 3 tb lemon juice, 2 tb olive oil, nutmeg, cinnamon, salt and pepper. Fry in hot oil or bake until golden brown.) Helen Corey, "The Art of Syrian Cookery" Posted by Karen Mintzias
Random recipe of the day