Pumpkin Kibbeh Stuffed with Spinach, Chick Peas, and Walnuts

1. 1

   In a deep saute pan add enough vegetable oil to come no more than 1/3 up the sides of the pan.

2. 2

   Heat until a deep fat fry thermometer registers 375 degrees F. Meanwhile, make the filling.

3. 3

   In a small saute pan, saute the onions in the oil until soft, about 5 minutes.

4. 4

   Then add the chick peas, walnuts, spinach, seasonings, and lemon juice.

5. 5

   Now make the pumpkin shell.

6. 6

   In a mixing bowl , place the pumpkin, dry bulgur, flour, onion, and seasonings.

7. 7

   Mix well and set aside for 10 minutes.

8. 8

   If the dough becomes dry, add a few drops of water and then knead well.

9. 9

   Now shape the kibbeh.

10. 10

    Knead about 2 tablespoons of the pumpkin mixture until it holds together.

11. 11

    Keeping your hands moist, form a smooth football shaped oval.

12. 12

    Poke your index finger through the end and fill with 1 teaspoon of filling.

13. 13

    Close the end and reshape, if necessary.

14. 14

    Carefully place in the hot oil and fry for 2 minutes.

15. 15

    You may have do this in batches.

16. 16

    Drain on paper towels and and sprinkle with some chopped parsley and serve immediately with lemon quarters.

* Per serving · 4 servings · Values may vary.