Pumpkin Kibbeh

Kibbeh is often made with meat, even raw meat, but this vegetarian version from Habeeb Saloum is the real winner.

12 Patties

Process in food processor:

2 c. cooked, mashed pumpkin (drain your canned pumpkin til thick)
1 c. fine bulgar, soaked 10 min in boiling water and drained
salt
1/2 t. black pepper
1/2 t. ground corainder seeds
1/2 t. allspice
1/2 t. cumin
1/8 t. cayenne
1 med onion, finely chopped
4 cloves garlic, crushed
1 c. flour
1/2 c. water

THis should make a dough that sticks together when squeezed.  Form into golf-ball sized spheres (add more flour if too soft).  Flatten into patties.

Pour oil 1" deep into pan, fry until golden brown (360*), Drain on paper towels until ready to serve.

Or:  place in oiled 9" pan, pat down, cut with wet knife into 1 1/2" or 2" squares, spread a little oil on top and bake at 400* until golden brown.  Serve warm