Pumpkin Kibbeh Stuffed W Spinach, Chick Peas, And Walnuts

To love this God means, among many other things, that we will be hungry to get to know Him better; conversely, in learning His words and ways, His attributes and His glory, what He loves and what He hates, we will find that our understanding of what it means to love God, what it means to love enemies, what it means to love brothers and sisters in Christ, will all be progressively modified and enriched. Precisely because, as created, dependent, and redeemed creatures, we are called to love our Creator, our Sovereign, our Redeemer with heart and soul and strength and mind, we will be firmly led to think robustly about what He is like, how He views evil, what rights and responsibilities He gives to the state in a fallen world, His role both in making peace and in judgment, and, above all, His commitment to His own glory as God.

D.A. Carson

CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables		Appetizers	1	Servings

INGREDIENTS

1/3	c	Chopped onion
1	T	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	t	Lemon juice
1	c	Cooked pureed pumpkin
2	c	Fine-grain bulgur, unwashed
1/3	c	Flour
2	T	Grated onion
2	t	Salt
1	t	Freshly-ground black pepper
		Vegetable oil, for frying
		Chopped parsley, for garnish
		Quartered lemons, for
		serving
3		degrees.

INSTRUCTIONS

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  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:

“Some people look down on others because they don’t look UP to God.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 741 Calories From Fat: 302 Total Fat: 35.4g Cholesterol: 0mg Sodium: 5897.4mg Potassium: 1111.3mg Carbohydrates: 96.5g Fiber: 17.7g Sugar: 13.9g Protein: 18.8g