Lebanese Pumpkin Kibbeh with Minted Yogurt

Ingredients

• pumpkin (peeled and diced)400g
• fine bulgur wheat100g
• onion (finely chopped)1 large
• olive oil3 tbsp
• ground cinnamon1 tsp
• ground allspice1/2 tsp
• freshly grated nutmeg1/4 tsp
• salt1 tsp
• black pepper1/2 tsp
• plain full-fat yogurt200ml
• fresh mint (finely chopped)3 tbsp
• lemon juice1 tbsp
• plain flour (for shaping)2 tbsp
• vegetable oil (for frying)500ml

Directions

1. 1

   Place the diced pumpkin in a steamer basket over boiling water, cover, and steam for about 15 minutes until very tender. Drain well and mash with a fork until smooth. Set aside to cool slightly.

2. 2

   While the pumpkin steams, rinse the bulgur in cold water, then drain and squeeze out excess moisture. In a large bowl, combine the bulgur with the mashed pumpkin, half the chopped onion, cinnamon, allspice, nutmeg, salt, and pepper. Mix thoroughly with your hands until a cohesive dough forms.

3. 3

   Heat 1 tablespoon olive oil in a small pan over medium heat and sauté the remaining onion until golden and soft, about 5 minutes. Let cool, then fold into the pumpkin-bulgur mixture. Cover and refrigerate for 20 minutes – this makes shaping easier.

4. 4

   For the minted yogurt, whisk together the yogurt, chopped mint, lemon juice, and a pinch of salt. Set aside in the fridge to let the flavors marry.

5. 5

   With lightly floured hands, shape the chilled mixture into small oval patties about 6cm long and 2cm thick – like classic kibbeh shapes. Heat the vegetable oil in a deep pan to 170°C (340°F). Fry the kibbeh in batches for 3–4 minutes per side until deep golden and crispy. Drain on paper towels and serve warm with the minted yogurt dip.