Lebanese Pumpkin Kibbeh

Ingredients for 4 servings:

• 250 g Hokkaido pumpkin(s)
• 50 ml vegetable stock
• 100 g bulgur
• 100 g flour
• 1 onion(s)
• 150 g minced meat (beef or lamb)
• 40 g walnuts, chopped
• olive oil
• pepper
• Salt
• Cumin powder
• Cinnamon powder
• Paprika powder, sweet
• Cayenne pepper
• Coriander powder
• Oil for frying

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Wash, trim, and dice the pumpkin (if not using Hokkaido, peel the pumpkin before dicing), then cook in the broth until soft. Pour the pumpkin broth over the bulgur and let it simmer until tender. Peel and finely chop the onion, then fry it with the minced meat in a little olive oil. Season to taste with the spices (alternatively, you can also add ½ teaspoon of kefta spice mix) and mix in the walnuts. Mash the pumpkin (e.g. with a potato masher). Squeeze the bulgur well and mix with the pumpkin. Knead in the flour. If the mixture is too moist, squeeze out more if necessary. Season with salt and pepper. The mixture can only be handled with wet hands. Take pieces about the size of plums, fill them with the minced meat, and shape them into balls with pointed ends. Cook the kibbeh in salted water over low heat for about 15 minutes, then remove, drain, and deep-fry in oil for about 5 more minutes. Drain on some kitchen paper before serving. Makes about 14 pieces. Serve with a salad with a yogurt and herb sauce or a sauce made with yogurt, fresh mint, salt, and a little water.