Name: Pumpkin Kibbeh Stuffed W Spinach, Chick Peas, and Walnuts
Ingredients: 1/3 c Chopped onion; 1 tb Olive oil; 1/2 c Cooked chick peas; peeled and halved; 1/4 c Chopped walnuts; 1/3 c Cooked and chopped spinach; Salt; to taste; Freshly-ground black pepper; to taste; 1 pn Hugarian paprika; 2 1/2 ts Lemon juice; 1 c Cooked pureed pumpkin; 2 c Fine-grain bulgur; unwashed; 1/3 c Flour; 2 tb Grated onion; 2 ts Salt; 1 ts Freshly-ground black pepper; 1 pn Hugarian paprika; Vegetable oil; for frying; Chopped parsley; for garnish; Quartered lemons; for serving

CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables		Appetizers	1	Servings

INGREDIENTS

1/3	c	Chopped onion
1	tb	Olive oil
1/2	c	Cooked chick peas; peeled and halved
1/4	c	Chopped walnuts
1/3	c	Cooked and chopped spinach
		Salt; to taste
		Freshly-ground black pepper; to taste
1	pn	Hugarian paprika
2 1/2	ts	Lemon juice
1	c	Cooked pureed pumpkin
2	c	Fine-grain bulgur; unwashed
1/3	c	Flour
2	tb	Grated onion
2	ts	Salt
1	ts	Freshly-ground black pepper
1	pn	Hugarian paprika
		Vegetable oil; for frying
		Chopped parsley; for garnish
		Quartered lemons; for serving

INSTRUCTIONS

FOR THE FILLING
FOR THE PUMPKIN SHELL
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 # EE-2238 broadcast 10-30-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
11-13-1997
Recipe by: Emeril Lagasse

A Message from our Provider:

“A thankful heart is one of the primary identifying characteristics of a believer. It stands in stark contrast to pride, selfishness, and worry. And it helps fortify the believer’s trust in the Lord and reliance of His provision, even in the toughest times. No matter how choppy the seas become, a believer’s heart is buoyed by constant praise and gratefulness to the Lord. #John MacArthur”