Pumpkin Kibbeh (Kebbet Laa'tin)
"Kibbeh" describes dishes made with bulgur, onions and spices. That mixture is combined with everything from tomatoes to goat. It's layered and baked, shaped into balls or footballs, stuffed, deep-fried or eaten raw. This vegetarian kibbeh recipe is made with pumpkin and stuffed with seasoned greens. Sorrel adds a lemony flavor, but you can use chard or kale and add 1 tablespoon of lemon juice to the filling. Use fine bulgur or the texture of the dough will be gritty.
To make ahead: Refrigerate for up to 3 days or freeze for up to 3 months.
Tips: Bulgur: This quick-cooking whole grain is made by parboiling, drying and grinding or cracking wheat berries. It can be fine or coarse--you'll need the fine grind for this recipe. Use it up: Make tabbouleh or use it as your grain-bowl base.
Sumac: The ground tart red berries of the Mediterranean sumac bush add fruity, sour flavor. Use it up: Garnish hummus or baba ghanoush; add to a tomato and cucumber salad.
Baharat: A popular Middle Eastern spice blend whose flavor can range from sweet to floral to spicy. To make Lior Lev Sercarz's Baharat Blend, combine: 2 1/2 Tbsp. allspice berries, toasted and ground; 2 Tbsp. ground ginger; 2 Tbsp. ground cinnamon, preferably Vietnamese; 2 Tbsp. rosebuds, ground; 1 tsp. black peppercorns, ground; 1 tsp. caraway seeds, toasted and ground. Use it up: Mix into ground lamb for burgers; sprinkle over tzatziki.
To shape kibbeh: With wet hands, shape 2 Tbsp. of dough into a ball. Place the ball in your hand. Press into the center of the dough with your thumb to make it a bowl. Put about 1 tsp. stuffing in the middle; close the dough over it. Shape the kibbeh into a football shape, smoothing with wet fingers.
1 starch, 2 fat