Ingredients Jump to Instructions ↓

  1. 1/3 cup chopped onion

  2. 1 tablespoon olive oil

  3. 1/2 cup cooked chick peas, peeled and halved

  4. 1/4 cup chopped walnuts

  5. 1/3 cup cooked and chopped spinach Salt and pepper Pinch of Hungarian paprika

  6. 2 1/2 teaspoons lemon juice

  7. 1 cup cooked pureed pumpkin

  8. 2 cups fine grain bulgur, unwashed

  9. 1/3 cup flour

  10. 2 tablespoons grated onion

  11. 2 teaspoons salt

  12. 1 teaspoon black pepper Pinch of hot Hungarian paprika Vegetable oil for frying Chopped parsley and quartered lemons

Instructions Jump to Ingredients ↑

  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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