Start by peeling and coring the seeds out of the pumpkin then cut into large chunks

Add the pumpkin chunks into a large pot and cover with lightly salted water, bring to a boil for a few minutes until the pumpkin in softened and cooked, then strain and set aside to cool down.

Next wash the bulgur and strain from excess water.

In a large mixing bowl, add the cooled pumpkin, bulgur, flour, all spice, salt & pepper to taste

Mash all ingredients together until a well combined dough consistency is established

Cover the dough and set aside to rest while we prepare the filling.

In a saute pan, add the olive oil and saute the onion until translucent.

Add the spinach or swiss-chard as desired then add the watercress & chickpeas and stir for a couple of minutes until greens have wilted.

Add the sumac and salt to taste, then the lemon juice, simmer for 2 minutes then remove from heat and set aside to cool.

Part 3 - Assembling & Stuffing the Kibbeh Divide the dough into medium-sized balls as desired either using an icecream scoop or a measurement cup or a scale.

Then start by corring the dough balls using the palm of your hand and your finger, rolling around until a cavity is created for the stuffing

Using a spoon, fill the dough cavity with the stuffing mixture and gently start rolling around the palm of your hand to close the dough and establish the kibbeh shape.

Continue stuffing the rest of the balls in the same way until all the quantity is done

Finally deep fry the kibbeh dough balls until golden brown & crunchy on the outside

Serve Hot

By: Reina Abdullah