I don’t have a real recipe to give you for this recipe, but I know that for every cup of cooked unsweetened Pumpkin you add 3/4 cup of Burghul.
If you don’t want to go into the labour of peeling, cutting and boiling your pumpkin, feel free to use a can of pumpkin try with a small size Can, empty it in a glass container and warm it in the microwave to heat it to be more easy to mix with the washed and drained burghul, mix well by hands, add salt and pepper and softly cooked chopped onion. If the mixture is getting dry add more warm water to make it playable for you and looks like dough.
I will give you three kinds of stuffing you can use to stuff the Kibbeh:
A- 1 kg of Fresh spinach wilted to dry the water, or you can use defrosted frozen spinach package. Add one chopped onion, salt and pepper, sumac, one cup cooked Chickpeas split in half (using a kitchen towel add the soaked chickpeas on one half of the towel and close the other half over it, and run the rolling pin back and forth to split) or a small Chickpea can, mix well and adjusts the season.
B-Roasted potatoes cut into 1 cm squares, same ingredients without Spinach.
C- 1 pound chopped mushrooms, 1 large green chopped pepper, 4 sprigs of green onions chopped, 1 minced garlic, ½ tsp marjoram or thyme, salt and pepper
Put filling aside. Divide kibbeh paste into egg sized balls Dip your hands in cold water then roll each ball between the palms of your hands until smooth. Make a hole in the centre with your forefinger. Work finger round in the hole until you have a shell of even thickness. Fill hole with filling mixture and close opening. Moisten with cold water to seal well and to shape with two pointed sides. If any breaks appear in shell, close with wet fingers. Place balls on a tray. Heat oil in a pan or deep fryer to 370F, fry the Kibbee till brown evenly and cooked. Serve kibbi hot with salad
For instruction on how to make the kibbee check my kibbee balls.
It tastes good and healthy full of nutrition and a vegetarian !!