Kibbeh with Spiced Pumpkin In The Cooking of the Eastern Mediterranean author Paula Wolfert calls kibbeh "one of the most interesting forms of ground meat cookery" because it is so varied with different nuts and spices and because it is cooked in so many ways. While kibbeh is traditionally made with lamb, it can also be made with beef, veal, rabbit, even turkey. This Lebanese version is served with Tahini-Yogurt Sauce. &;frac14 cup blanched almonds 2 tablespoons cumin seeds 1 tablespoon Spicy Olive Oil ¼ cup chopped onion 12 ounces ground lamb 2½ tablespoons ground allspice 2 cloves garlic, minced ¼ cup defrosted, drained, and chopped frozen leaf spinach ¼ cup cooked (canned or fresh) chick peas 2 tablespoons fresh lemon juice Salt Cayenne 1 cup canned pumpkin puree (not pie filling) 1 teaspoon honey 2 cups medium-grind bulgur 1/3 cup all-purpose flour 1 shallot, grated Freshly ground black pepper, to taste Olive oil 4 cups canola oil for frying 1½ cups Tahini-Yogurt Sauce Preheat the oven to 350 degrees. Put the almonds on a small sheet pan or pie plate and toast for 17 minutes, or until browned but not too dark. Cool to room temperature, chop, and set aside. Meanwhile, put the cumin seeds in a heavy skillet over medium heat. Toast for 4 minutes, stirring a few times. Grind with a mortar and pestle or in a spice grinder. Put the Spicy Olive Oil in a medium skillet over medium-high heat. Add the onion and sauté 3 to 4 minutes, or until somewhat translucent. Add the lamb, allspice, and garlic and cook, stirring until the lamb turns color from red to brown. Add the almonds, spinach, chick peas, lemon juice, and salt and cayenne to taste. Scrape into a mixing bowl. In another mixing bowl, mix the pumpkin, honey, bulgur, flour, shallot, and cumin seeds. Season with salt and cayenne to taste. Remove from the bowl and knead gently to incorporate the ingredients until the mixture holds together. Fill a third bowl with cold water and 1 tablespoon salt for keeping hands moist. As the pumpkin mixture begins to dry, it's surface will look dull. Add a few drops of water to keep moist. Wet your fingertips and palms and between your palms and cupped fingers, roll 2 tablespoons of the pumpkin mixture into an oval shape, like a semi-flattened egg, about 1 inch thick. Hold in the cup of one hand and poke a hole in the middle with your forefinger or the narrow end of a wooden spoon. Insert 1 teaspoon of the lamb mixture into the opening. Seal the open end and roll between your cupped hands to seal tightly. Brush with olive oil and refrigerate, covered, until ready to cook. You should have 22 to 26 kibbeh. In a deep, iron skillet, heat the canola oil to 375 degrees. (Or test by dropping in a small piece of one kibbeh. If the oil sizzles immediately, it's ready.) Fry the kibbeh five at a time until golden brown, 1½ to 2 minutes. Drain on paper towels. Serve hot or at room temperature with Tahini-Yogurt Sauce. Serves 4 to 6. From "Matthew Kenney's Mediterranean Cooking" by Matthew Kenney and Sam Gugino middle eastern recipe index christina m k al-sudairy buy the book!