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

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