Kibbeh with Pumpkin (or Squash) Baked in a Pan

Ingredients

• Pumpkin or squash, about 3 kg
• Fine bulgur 6 cups
• 2 cups all-purpose flour (or 3 as needed)
• 1 teaspoon salt
• 1 teaspoon baharat (seven-spice)
• 1 teaspoon ground cinnamon
• 1 cup vegetable oil for the surface
• For the filling:
• 3 bunches spinach
• 2 large onions
• 1 cup chickpeas, soaked and cooked
• Pinch of baharat (seven-spice)
• Pinch of ground cinnamon

Method

1. Cut the pumpkin or squash into cubes and boil until thoroughly cooked.
2. Drain immediately and, while still hot, place it with the bulgur (do not rinse the bulgur).
3. Add the salt and spices and mash them together.
4. Let the mixture cool slightly, then add the flour gradually and knead by hand until you obtain a cohesive kibbeh dough.
5. Wash the spinach, chop coarsely and drain well.
6. Chop the onions and cook them in a large pot over the heat with a little vegetable oil until softened.
7. Add the cooked chickpeas to the onions and stir, then add the spinach, salt and spices and cook until the spinach is done.
8. Drain the filling to remove excess liquid.
9. In an ovenproof baking pan, spread a little oil on the base and divide the dough into two portions.
10. Spread the first portion evenly across the pan.
11. Distribute the spinach and chickpea filling evenly on top.
12. Spread the remaining pumpkin kibbeh mixture over the filling.
13. Score the pan into portions as desired and pour 1 cup of vegetable oil over the surface.
14. Bake in a preheated oven at 180–200°C (about 350–400°F) for around 50 minutes, checking as it cooks.
    Timers: 50 min
15. Brown the top under the broiler for 5 minutes.
    Timers: 5 min
16. Let the kibbeh cool slightly before serving.
17. For more recipes by Terez see Pasta with Shrimp and Béchamel
18. For more kibbeh variations see Baked Kibbeh in a Pan