Pumpkin kibbeh
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Mashed pumpkin or squash |
| 1 | cup | Fine bulgar (soak in boiling water, drain before adding 2 t salt |
| ½ | teaspoon | Pepper |
| 1 | teaspoon | Coriander |
| 1 | teaspoon | Allspice |
| ¾ | teaspoon | Cumin |
| ¼ | teaspoon | Cayenne |
| 1 | medium | Onion chopped |
| 4 | Cloves garlic | |
| ½ | cup | Flour |
| Olive oil | ||
Directions
Preheat the oven to 375 degrees. Place the pumpkin, buglar, salt, pepper, coriander, allspice, cumin, cayenne, onion, garlic, and flour in a food processer until thoroughly blended. (Alternatively, in a large bowl mix all these ingredients by hand.) Taste for seasoning and add more salt or spices as required. If the mixture seems to moist, add a little bit more flour and mix it in.
Grease an 8-inch square pan with olive oil. Pour the mixture into it, smooth the surface and pour a tablespoon of olive oil over the top. Bake for 20 to 25 minutes or until the surface looks dry. (The inside will be moist.) Alternatively you can form the mixture into 2-inch patties and fry them in olive oil.
This makes a great main dish for those of us who not eat meat. I also do not add olive oil to mine, so that it stays into the guidelines of eating fat free.
Posted to JEWISH-FOOD digest V96 #107 From: Edward Bornstein <edb@...> Date: Sun, 22 Dec 1996 09:52:16 -0800