Pumpkin Kibbeh Stuffed with Spinach, Chick Peas, and Walnuts (Emeril Lagasse) |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 12 |
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Ingredients:
1/3 cup chopped onion |
1 tablespoon olive oil |
1/2 cup cooked chick peas, peeled and halved |
1/4 cup chopped walnuts |
1/3 cup cooked and chopped spinach |
salt and pepper |
pinch of hungarian paprika |
2 1/2 teaspoons lemon juice |
1 cup cooked pureed pumpkin |
2 cups fine grain bulgur, unwashed |
1/3 cup flour |
2 tablespoons grated onion |
2 teaspoons salt |
1 teaspoon black pepper |
pinch of hot hungarian paprika |
vegetable oil for frying |
chopped parsley and quartered lemons |
Directions:
1. In a deep saute pan add enough vegetable oil to come no more than 1/3 up the sides of the pan. Heat until a deep fat fry thermometer registers 375 degrees F. 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 and sprinkle with some chopped parsley and serve immediately with lemon quarters.
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