Recipe - Pumpkin Kibbeh

2 cup Mashed pumpkin or squash
1 cup Fine bulgar (soak in boiling
water, drain before adding
2 t salt
One half teaspoon Pepper
1 teaspoon Coriander
1 teaspoon Allspice
Three fourths teaspoon Cumin
One fourth teaspoon Cayenne
1 md Onion chopped
4 Cloves garlic
One half cup Flour
Olive oil

Preheat the oven to 375 degrees. Place the pumpkin, buglar, salt, pepper,
coriander, allspice, cumin, cayenne, onion, garlic, and flour in a food
processer until thoroughly blended. (Alternatively, in a large bowl mix all
these ingredients by hand.) Taste for seasoning and add more salt or spices
as required. If the mixture seems to moist, add a little bit more flour and
mix it in.

Grease an 8inch square pan with olive oil. Pour the mixture into it,
smooth the surface and pour a tablespoon of olive oil over the top. Bake
for 20 to 25 minutes or until the surface looks dry. (The inside will be
moist.) Alternatively you can form the mixture into 2inch patties and fry
them in olive oil.

This makes a great main dish for those of us who not eat meat. I also do
not add olive oil to mine, so that it stays into the guidelines of eating
fat free.

Posted to JEWISHFOOD digest V96 #107

From: Edward Bornstein edb@shore.net

Date: Sun, 22 Dec 1996 09:52:16 0800