Pumpkin Kebbe
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| Servings | Prep Time |
| 5people | 90min |
| Cook Time |
| 30min |
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Pumpkin Kebbe
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Ingredients
Kebbe ingredients
- 1kg pumkin
- 600g White fine Bulgur
- 50g flour
- 1 onionmedium size
- 1teaspoon Dry marjoram
- 1teaspoon Cumin
- 5leaves Fresh green basil
- 1sprinkle Black sweet pepper
- 1sprinkle cinnamon
- salt
First filling
- 400g Minced and boiled swiss chard
- 300g Thin strips of onion
- 300g Peeled and soaked chickpeas (fluffy)
- 60ml Lemon Juice
- onesprinkle Sumac
- 1spoon olive oil
Second filling
- 600g Boiled potatoes
- 300g Fine Onions
- 1sprinkle Sumac
- 1sprinkle Black sweet pepper
- salt
Other ingredients
- 600ml Vegetable oilOr only 20 ml if grilled in the oven
- 25g Starch
Units:
Instructions
- Peel the pumpkin, remove seeds inside it, then cut it into large squares
- Boil in water until well cooked ( about one hour)
- Put in a strainer and leave to cool a little bit
- Rinse Bulgur and drain from water
- Spread bulgur on marble table
- Add lukewarm pumpkin on it with some of the boil water
- Beat onion with the flavors mentioned
- Rub all ingredients well to have cohesive dough adding flour as needed.
- Form with hands egg sized balls kebbe and make a hole in the center of each, stuff each ball with filling then close on top.
- Fry in hot oil or grill in oven
- Served with Salad or yogurt separately
