BY GEORGINA BAYEH
Serves 8 | Preparation / Cooking time 60 mins
- 1500 g pumpkin, peeled, seeded and coarsely chopped
- 1000 g fine burghul
- 500 g plain flour
- 1 tsp red pepper spices
- 1 tbsp. 7 spices
- 2 tbsp. salt
For the stuffing
- 2000 g onions sliced lengthwise
- 200 g walnuts
- 200 almonds
- 200 g golden raisins
- 200 g cashew nuts
- 2 tbsp. vegetable oil
- 1 tbsp. allspices
- 100 ml olive oil
- Salt to taste
- Place the pumpkin and in water in a large pot over medium heat. Bring to the boil for 15 minutes.
- Drain the pumpkin in a colander and set aside for 20 minutes. Using a vegetable masher or the back of a spoon, press the pumpkin to extract all the liquid.
- Add the bourghol soaked in the same water for 15 minutes.
- Add the flour, spices and salt and mix them by hand until they become a smooth paste.
For the stuffing
- Heat the vegetable oil in a medium frying pan over low heat. Add the onion, allspice, salt and fry until the onion is translucent, for about 15 minutes.
- Pour some water in a small bowl with a few ice cubes.
- Divide the kebbeh mixture into two equal parts. Grease the baking tray. Firmly spread the first half of the kebbeh over the baking tray.
- Moisten your fingers in the ice water and flatten the kebbeh in the bottom of the baking dish. You may need to moisten your fingers several times to ensure the kebbeh is level and smooth.
- Spread the stuffing evenly over the kebbeh, then lay the rest of the kebbeh mixture over the stuffing, following the previous procedure.
- Preheat the oven to 200°C.
- Cut the kebbeh into quarters with a sharp knife.
- Drizzle the olive oil on top of the kebbeh and bake for 20 to 30 minutes, or until golden brown. Remove from the oven, set aside and let cool to room temperature.