-
1
Preheat the oven to 375 degrees.
-
2
Cut the squash in half lengthwise, scrape out the seeds and bake, flesh side down, on a cookie sheet until tender, about 45 minutes.
-
3
Let cool slightly, scrape out the flesh, then puree in a food processor until smooth.
-
4
Season with salt and pepper.
-
5
Simmer the butter in a small saucepan over medium-low heat until nut brown, about 10 minutes.
-
6
Strain through a fine-mesh sieve and set aside.
-
7
Heat the olive oil in a large saucepan over medium-high heat and saute the onion and pepper until tender, stirring occasionally, about 5 minutes.
-
8
Stir in the paprika and 1 teaspoon of baharat, followed by 2 cups of the squash.
-
9
Bring to a simmer.
-
10
Stir in the bulgur and remove from the heat.
-
11
Cover tightly for 15 minutes.
-
12
Season to taste with salt and pepper and stir in the brown butter.
-
13
Stir together the feta, the remaining baharat, sumac, chilies and parsley, making the mixture as creamy as possible.
-
14
Season with salt and pepper.
-
15
Fill 8 12-cup ramekins each with a scant 12 cup of the bulgur mixture.
-
16
With your fingers, compress the bulgur to form a large well in the center of each (the bulgur will creep up the sides).
-
17
Fill each well with 2 heaping teaspoons of feta and use the displaced bulgur to seal in the cheese.
-
18
Set the ramekins on a cookie sheet and bake until hot, about 15 minutes.
-
19
Run a sharp knife around the inside of the ramekins, unmold the kibbeh and serve immediately.
