Pumpkin kibby (kibbet luqteen)

8 servings

Ingredients

QuantityIngredient
2cupsCracked wheat
2cupsCanned pumpkin
1cupFlour
1mediumOnion, grated
1teaspoonSalt
¾teaspoonCinnamon
¼teaspoonNutmeg
¾teaspoonPepper
1cupChick peas
½cupPine nuts, sauteed
1eachOnion, sauteed in oil
½teaspoonSalt
½teaspoonPepper
½teaspoonCinnamon

Directions

FILLING

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