INGREDIENTS |
• 750g boiled pumpkin
• 350g bourghol, rinsed
• 150g flour
• 1 white onion
• 1 dash dried mint
• Salt and pepper to taste
• Olive oil for baking
• Sage and caramelized onion stuffing
• 3 white onions
• 100g olive oil
• 100g peeled almonds, soaked in water
• 2 sage sprigs
• Crushed black pepper to taste
• 50g pomegranate molasses
• Salt to taste
• 1 sprinkle sumac
PREPARATION |
1. For the filling, heat the olive oil, add the sliced onions on a very low heat and cook until well caramelized. Cool down the onions and then mix all ingredients together.
2. Cook the peeled pumpkin in salted water; drain it. Put the onion and the dried mint in a food processor and chop and mix very well. Mix everything in the food processor until you have a smooth and homogeneous kebbeh.
3. Make the kebbeh shape and stuff it with the sage filling. Put in a greased tray in the oven, add olive oil on the kebbeh and cook for 25 minutes at 180°C.
