Mediterranean Pumpkin Kibbeh Recipe

Step 1: To begin making the Mediterranean Style Pumpkin Kibbeh Recipe, pressure cook the broken wheat with 2 cups of water and salt to taste in a pressure cooker for at least 4 whistles

Step 2: Allow the pressure to release naturally, open the lid and allow it to cool down completely

Step 3: Grind the cooked wheat in a mixer to make a coarse paste

Step 4: Transfer the ground broken wheat to mixing bowl, add in mixed herbs and 2 tablespoon of olive oil and mix well

Step 5: To make the StuffingPressure cook the peeled pumpkin with 2 tablespoons of water, salt to taste over a medium heat and pressure cook for 3 whistles

Step 6: It has to become completely mushy

Step 7: Allow the pressure to release naturally and drain any excess water if it is left

Step 8: Mash the pumpkin using a masher and keep it ready

Step 9: Heat a sauce pan over a medium heat, drizzle olive oil, add chopped garlic and saute till it softens

Step 10: Add in chopped onions and saute further till it turns translucent

Step 11: Add chopped bell peppers and sprinkle little salt and saute till they soft and cooked

Step 12: At this point you can add in cooked pumpkin and sprinkle with seasonings like oregano, dry red chilli flakes, pepper and salt to taste

Step 13: Mix well and taste the mixture and see if it requires any more seasonings

Step 14: If it is right, then set aside to cool

Step 15: To Make the Dip Whisk in the hung curd into a mixing bowl, add chopped garlic, squeeze in the lemon juice and mix well serve it into a serving bowl, sprinkle with pomegranate seeds and mixed herbs and keep it ready for serving

Step 16: To Roll The KibbehTake a large tablespoon of ground broken wheat onto your palm, flatten it well, drop in a spoon of the pumpkin filling in the middle and cover the filling with some more broken wheat on top and start shaping it into a shape of a ball

Step 17: Make sure the pumpkin kibbeh is rolled tight enough so that it does not break

Step 18: Do the same for the rest and place it on a tray

Step 19: Freeze the pumpkin kibbeh in the refrigerator for 10 minutes

Step 20: Meanwhile for the crust of the pumpkin kibbeh, whisk one egg in one bowl

Step 21: Mix maida, pepper powder and salt in an another plate and keep it ready

Step 22: Then in one more plate keep the bread crumbs ready

Step 23: Heat a Kuzhi Paniyaram on medium heat, take the kibbeh out from the freezer

Step 24: Roll the kibbeh first in seasoned maida, then dip them in egg and finally coat them with some bread crumbs

Step 25: Drizzle some oil into the Kuzhi paniyaram pans, Drop in the rolled Pumpkin Kibbeh and cook evenly till it is golden brown

Step 26: Take the Pumpkin kibbeh out and drain it over a paper napkin and serve it along with garlic yogurt dip

Step 27: Serve the Mediterranean Pumpkin Kibbeh Recipe along with Garlic dip or Mujaddara to make it a delicious Party Appetizer for weekend Party