Dirty Kitchen Secrets

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Spiced Pumpkin Kebbeh

Recipe adapted from Turquoise

Makes 24 kebbeh torpedoes

The Cast of Characters

• 550g of pumpkin puree
• 50ml olive oil
• 1 red onion, finely diced
• 1 tablespoon hot turkish pepper paste, or harissa
• 1 teaspoon ground cumin
• 1 teaspoon ground paprika
• 250g fine bulgur, rinsed and well drained
• generous pinch of salt
• 2 eggs, lightly beaten
• vegetable oil for light frying
• For the Walnut-Feta Stuffing
• 50g walnuts
• 180g feta
• 16g fresh sage, finely chopped
• 1/2 teaspoon freshly gorund black pepper
• 1 tablespoon extra-virgin olive oil.

The Nitty-Gritty

Prepare the pumpkin puree. Heat the olive oil in large heavy-based saucepan, then add the onion, cumin, pepper paste (Harissa), paprika and sweat on low heat for 15-20 minutes.

Then, add the pumkin puree and the burghul and mix well.  Season with salt. Cook for a further 5 minutes.

Then remove from the heat and let sit for about 10mn. Add the beaten eggs. Mix well and pop into the fridge for 1hr or so.

In the mean time, sautee the chopped sage till crispy about 1 minute. Pound the walnuts to a rough chop and mix with the feta, sage and olive oil.

Set aside till ready.

Remove the kebbeh mixture from the fridge. Take a small lump of the mixture and mould it in your hand to make a smooth ball. 

Use your finger to make an indentation in the mixture and work it to hollow out the middle. Stuff it with a generous teaspoon of the stuffing, then pinch the edges together to seal.

Pre-heat the oven to 350F/180C/4G

Generously baste the torpedoes or balls with olive oil. The original recipe calls for frying the kebbeh torpedoes. I baked them for about 35 minutes then I lightly sauteed them in oil for browning, about 1 minute on each side.

Et voila!

Alf Sahtein.

Love,

Bethx