Friday, February 23, 2007

Pumpkin Kibbet

I served this dish with chick-pea salad and pita bread.

You will need:

For the kibbet:
2 cups cracked wheat, soaked and squeezed dry of moisture
2 cups tinned pumpkin
1 cup flour
1 medium onion, grated
2 teaspoons salt
¾ teaspoon cinnamon
¼ teaspoon nutmeg
¼ cup olive oil to spread on top

For the filling:
1 cup slightly mashed chick peas
1 cup cooked spinach
2 tablespoons olive oil
1 small chopped onion (sautéed in the oil)
3 tablespoons lemon juice
1 teaspoon salt
¼ teaspoon cinnamon

To prepare the kibbet:

Mix together everything and spread half of the mixture in a lightly greased 9x13 pan. Combine the filling ingredients and spread over it. Spread the rest of kibbet on top. With a sharp knife, score deeply into diamond or square shapes and pour ¼ cup olive oil over it. Bake in a 350 degree oven for about 30 minutes or until golden brown.

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