Name: Pumpkin Kibbeh
Cook time: 30 min
Total time: 30 min
Ingredients: 2 cups fine bulgur (No. 1); 2 (15 ounce) cans pumpkin (not pumpkin pie mix) or 2 small pumpkins, cooked and strained; 1 cup grated onion; ½ cup whole wheat or all-purpose flour; 1 teaspoon allspice; 1 ½ teaspoons salt; 1 medium onion, finely chopped, about 1 cup; 2 tablespoons olive oil; 1 teaspoon paprika; 1 teaspoon ground cumin; 1 teaspoon ground coriander; ½ teaspoon cinnamon; 1 pound baby spinach, or other dark, leafy greens, chopped; 2 cups cooked chickpeas; ½ cup toasted pine nuts, plus 1 tablespoon for decorating; 1 teaspoon salt; 2 tablespoons lemon juice

For the Kibbeh Dough

2 cups fine bulgur (No. 1)

2 (15 ounce) cans pumpkin (not pumpkin pie mix) or 2 small pumpkins, cooked and strained

1 cup grated onion

½ cup whole wheat or all-purpose flour

1 teaspoon allspice

1 ½ teaspoons salt

For the Filling

1 medium onion, finely chopped, about 1 cup

2 tablespoons olive oil

1 teaspoon paprika

1 teaspoon ground cumin

1 teaspoon ground coriander

½ teaspoon cinnamon

Pinch of cayenne

1 pound baby spinach, or other dark, leafy greens, chopped

2 cups cooked chickpeas

½ cup toasted pine nuts, plus 1 tablespoon for decorating

1 teaspoon salt

2 tablespoons lemon juice

Prepare a baking dish by oiling it lightly. Preheat oven to 375ºF. Place bulgur in a medium bowl covered with warm water. Let sit for 10 to 15 minutes. Empty into a fine mesh strainer and squeeze to remove any excess water.

Meanwhile, prepare the filling. Heat olive oil in a large pan over medium heat. Add onions and cook until they start to become soft and translucent, about 5 to 8 minutes. Add paprika, cumin, coriander, cinnamon, cayenne and salt. Cook until the spices become fragrant, another 3 to 4 minutes. Add the in the greens and cook until just wilted. Stir in chickpeas and 1/2 cup pine nuts, reserving the tablespoon extra for decoration. Remove from heat and add lemon juice. Stir to combine.

To make the bulgur, mix together the soaked bulgur, pumpkin, onion, flour, allspice and salt to form a dough. Knead the dough for a few minutes on a lightly floured surface. Press half the dough into the prepared baking dish, then add the spinach-chickpea filling, spreading evenly. Top with the remaining dough, pressing evenly to create the top layer.

Score the kibbeh by cutting diagonally across the filled dish one way, then repeating by cutting the other way so that you have a pattern of 2-inch pieces. Decorate each square with a pine nut and then bake in the oven for 40 minutes. Serve warm or at room temperature.