Pumpkin Kibbeh Stuffed with Spinach, Chick Peas, and Walnuts

• 1/3 cup chopped onion
• 1 tablespoon olive oil
• 1/2 cup cooked chick peas, peeled and halved
• 1/4 cup chopped walnuts
• 1/3 cup cooked and chopped spinach
• Salt and pepper
• Pinch of Hungarian paprika
• 2 1/2 teaspoons lemon juice
• 1 cup cooked pureed pumpkin
• 2 cups fine grain bulgur, unwashed
• 1/3 cup flour
• 2 tablespoons grated onion
• 2 teaspoons salt
• 1 teaspoon black pepper
• Pinch of hot Hungarian paprika
• Vegetable oil for frying
• Chopped parsley and quartered lemons

1. In a deep saute pan add enough vegetable oil to come no more than 1/3 up the sides of the pan.
2. Heat until a deep fat fry thermometer registers 375 degrees F. Meanwhile, make the filling.
3. In a small saute pan, saute the onions in the oil until soft, about 5 minutes.
4. Then add the chick peas, walnuts, spinach, seasonings, and lemon juice.
5. Now make the pumpkin shell.
6. In a mixing bowl , place the pumpkin, dry bulgur, flour, onion, and seasonings.
7. Mix well and set aside for 10 minutes.
8. If the dough becomes dry, add a few drops of water and then knead well.
9. Now shape the kibbeh.
10. Knead about 2 tablespoons of the pumpkin mixture until it holds together.
11. Keeping your hands moist, form a smooth football shaped oval.
12. Poke your index finger through the end and fill with 1 teaspoon of filling.
13. Close the end and reshape, if necessary.
14. Carefully place in the hot oil and fry for 2 minutes.
15. You may have do this in batches.
16. Drain on paper towels and and sprinkle with some chopped parsley and serve immediately with lemon quarters.

onion, olive oil, chick peas, walnuts, spinach, salt, paprika, lemon juice, pumpkin, grain bulgur, flour, onion, salt, black pepper, paprika, vegetable oil, parsley

Taken from www.foodnetwork.com/recipes/emeril-lagasse/pumpkin-kibbeh-stuffed-with-spinach-chick-peas-and-walnuts-recipe.html (may not work)