Recipe - Pumpkin Kibbeh Stuffed W Spinach Chick Peas And Walnuts

FOR THE FILLING
1/3 cup Chopped onion
1 tablespoon Olive oil
One half cup Cooked chick peas; peeled
and halved
One fourth cup Chopped walnuts
1/3 cup Cooked and chopped spinach
Salt; to taste
Freshlyground black pepper;
to taste
1 pn Hugarian paprika
2 One half teaspoon Lemon juice

FOR THE PUMPKIN SHELL
1 cup Cooked pureed pumpkin
2 cup Finegrain bulgur; unwashed
1/3 cup Flour
2 tablespoon Grated onion
2 teaspoon Salt
1 teaspoon Freshlyground black pepper
1 pn Hugarian paprika
Vegetable oil; for frying
Chopped parsley; for garnish
Quartered lemons; for
serving

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.

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
sprinkle with some chopped parsley and serve immediately with lemon
quarters.

This recipe yields ?? servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK (Show # EE2238 broadcast 10301997) Downloaded from their
WebSite http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD jpmd44a@prodigy.com
~or MADSQUAD@prodigy.net

11131997

Recipe by: Emeril Lagasse