Thursday, March 04, 2010
Pumpkin Kibbett (Kibbeh)
Before all you Lebanese grandmothers out there start scolding me, I know this is not a traditional kibbett. I tend to cook with what I have, and I had a tin of yellow hominy. Sure, chickpeas are nice, if you remember to soak them the night before. This turned out nicely, and made quite a bit of food to carry us through the next couple days.
You Will Need:
2 cups of cracked wheat (use the second to finest size, or the finest. You don't want the heavy stuff).
Water to cover
2 cups cooked pumpkin (I used tinned)
1 cup (plus more if needed) AP flour
1/2 teaspoon salt
3-4 tablespoons olive oil
1 large onion, chopped
3 garlic cloves, minced
3 carrots, finely diced
1 tin yellow hominy, rinsed and drained
1 cup chopped parsley
1 tablespoons chopped preserved lemon peel
Salt, pepper, cinnamon, nutmeg to taste (I wouldn't use more than 1/4 teaspoon of the cinnamon and nutmeg)
Cook over medium heat until everything is soft. Cool slightly before using.
Cover the bulger with water in a large bowl and let soak for a couple hours. Drain well and squeeze dry through a dishcloth or with your hands. Remove as much water as you can.
Mix in the pumpkin and 1 cup of the flour. Using your hands, mix well. You will probably need more flour-up to a cup more depending on how moist your pumpkin was, etc. That's fine-keep mixing until it holds together. Add salt and mix well.
Preheat oven to 350 degrees F.
Grease a 9x13 pan well and pat half of the mixture into the bottom. Cover with the filling, and then cover with the remaining wheat mixture. Spread evenly to cover filling.
With a sharp knife, score into diamonds or squares and the spread on an addition 1/4 cup olive oil. Smooth over surface.
Bake 45 minutes, to one hour (or more) until oil is absorbed and top becomes crisp. Again, baking times will vary depending on the moisture of the ingredients.