Pumpkin Kibbeh In A Tray (Kibbet Lakteen)

Recipe By Hadias Cuisine

Ingredients:

1 pumpkin (weighing an average of 2.5 kg/5 lb. 8 oz.), it makes about2 1/2Cups of pumpkin puree
3 cups fine bulgur
1 large onion, finely chopped
1 teaspoon cayenne pepper, optional
½ teaspoon black pepper
½ teaspoon ground cinnamon
½ teaspoon allspice
11/2 teaspoon salt
½ cup flour

For the filling:

1 cup dried chickpeas, soaked overnight, or 2 cups canned chickpeas, drained and peeled
1 kg/2lb 4 oz. red or yellow onions, julienne
2 tablespoons sumac
4 tablespoons pomegranate molasses
1 tablespoon salt
1 teaspoon cayenne pepper, optional
1/3 cup olive oil
½ teaspoon cumin powder
2 cups of clean and shredded Swiss chard, or any other leafy vegetable like spinach
Topping:

½ cup olive oil, or a mix of olive and canola oil

Directions:

1. Place the soaked chickpeas on a counter top, position a dinner plate over it and press gently. Once you remove the plate, you will notice that the chickpeas are already peeled, repeat the procedure as necessary! Place the split chickpeas in a pan, cover with water and boil for 5 minutes. If you are using canned chickpeas, skip this step!!
2. Peel the pumpkin and cut into medium-sized pieces; transfer to a pot, cover it with water and cook on high heat. Upon boiling, reduce temperature, cover up and cook for about 40 minutes or until fully cooked.
3. Place the pumpkin in a colander and squeeze to drain as much water as possible (leave it aside for a minimum of 4 hours to fully drain).
4. Place the dried pumpkin kibbeh flesh in alarge bowl or measuring cup and blend with an immersion blender.
5. In a large bowl, mix the bulgur (dry) and the blended pumpkin. Add the finely chopped onion, cayenne pepper, salt, spices and mix. Set aside for 20 minutes.
6. Add the flour to the mix and knead the kibbeh dough.

Filling directions:

1. In a skillet, add the olive oil and onions. Saute the onions over high heat until they become translucent.
2. Add the chickpeas and shredded Swiss chard to the onions and cook for additional 2 minutes.
3. Add the sumac, pomegranate molasses, cayenne pepper, and cumin powder. Cook for one additional minute, place the mixture in a bowl and let it cool down completely.

Putting it together:

1. Divide the pumpkin kibbeh dough to 2 equal portions.
2. Grease a 33 cm/13 inches round shallow baking tray. Firmly spread the first half of the kibbeh over the baking tray.
3. Evenly spread the stuffing over it.
4. Top it with the other half of the pumpkin kibbeh dough. Wet your palm, spread and flatten the surface of the kibbeh, ensuring that it covers the whole surface.
5. With a pairing knife, score in diamond patterns.
6. Pour the oil evenly on top.
7. Bake in a preheated oven to 200°C/400°F, for about 30 minutes or until well cooked.
8. Broil for 5 minutes to a golden color. Serve warm or at room temperature! Happy eating!!