Pumpkin kibbeh stuffed w spinach, chick peas, and walnuts
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Chopped onion |
| 1 | tablespoon | Olive oil |
| ½ | cup | Cooked chick peas; peeled and halved |
| ¼ | cup | Chopped walnuts |
| ⅓ | cup | Cooked and chopped spinach |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 1 | pinch | Hugarian paprika |
| 2½ | teaspoon | Lemon juice |
| 1 | cup | Cooked pureed pumpkin |
| 2 | cups | Fine-grain bulgur; unwashed |
| ⅓ | cup | Flour |
| 2 | tablespoons | Grated onion |
| 2 | teaspoons | Salt |
| 1 | teaspoon | Freshly-ground black pepper |
| 1 | pinch | Hugarian paprika |
| Vegetable oil; for frying | ||
| Chopped parsley; for garnish | ||
| Quartered lemons; for serving | ||
Directions
FOR THE FILLING
FOR THE PUMPKIN SHELL
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