Vegetarian Kibbeh Nayeh

Vegetarian Kibbeh Nayeh Ingredients

1 butternut pumpkin, cut into cubes3⁄4 cup fine brown Burghul, washed and drained1⁄2 red capsicum1 large onionFresh basil & Mint leaves11⁄2 teaspoons cumin1 teaspoon baharat (Lebanese mixed spice)Red chilli either fresh or flakesSalt (Taste as you go)Ground black pepper

Steps

Add your pumpkin to a pot filled with water and boil till fork tender.In a food processor or hand held chopper add all the kibbeh ingredients EXCEPT the pumpkin and Burghul and pulse till all combined and blended.Once your pumpkin is cooked remove from the water and strain. Allow to cool slightly then mash with a fork till nice and smooth, few Lumps are ok. Add the burghul and stir through then place in the fridge for 1 hour to allow the burghul to absorb the pumpkin liquid and thicken up.Add your blended ingredients to the pumpkin and using your hand knead all the ingredients together till well combined. Have a little taste and adjust the seasoning as you go it may need more chilli or salt.Serve immediately or place in the fridge to set further. Serve with some fresh mint, onion, raddish and also don’t forget olive oil and Lebanese bread