pumpkin kibby (kibbet luqteen)
| Measure | Ingredient |
|---|---|
| 2 cups | Cracked wheat |
| 2 cups | Canned pumpkin |
| 1 cup | Flour |
| 1 medium | Onion, grated |
| 1 teaspoon | Salt |
| ¾ teaspoon | Cinnamon |
| ¼ teaspoon | Nutmeg |
| ¾ teaspoon | Pepper |
| 1 cup | Chick peas |
| ½ cup | Pine nuts, sauteed |
| 1 each | Onion, sauteed in oil |
| ½ teaspoon | Salt |
| ½ teaspoon | Pepper |
| ½ teaspoon | Cinnamon |
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
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