Don’t be worried by the title these delicious morsels are worth the effort.  Pumpkins and butternuts are such great value and their sweet flavour and creamy texture works perfectly alongside the bulgur wheat.

Makes 12-15

Ingredients

200g fine bulgur wheat , soaked in tepid water for 1 hour or until tender.

300g, pumpkin or butternut, peeled, deseeded, cut into chunks

1 tsp salt

1 tsp cumin

1 tsp paprika

1-2 Tbsp flour  (approx)

Filling

1 Tbsp oil

2 onions, thinly sliced

½ tsp salt

Cracked black pepper

1 tsp sumac

1 Tbsp chopped parsley

1 Tbsp sour cherries or raisins (optional) soaked in hot water 

Oil for frying

Method

Drain the bulgur wheat.  Now tip the wheat into the centre of a clean tea towel, bring up the edges to encase the wheat.  Rub it a bit to break up any lumps and place in the fridge for 30 minutes or so to dry out.

Place the prepared pumpkin in a saucepan, cover with water, bring to a boil, reduce heat and simmer the pumpkin until tender (not mushy). Drain.

Place the pumpkin in a large bowl and mash well.  

Add the wheat and mix together really well (I use my hands for this so I can squash it together). Cover and chill in the fridge for at least an hour so that the bulgur wheat absorbs the moisture from the pumpkin.

To make the filling, add the oil to a pan and add the sliced onions.  Cook over a low heat for 10-15 minutes or until the onions are soft and sweet. Season with salt and pepper, add the sumac, sour cherries and parsley and stir to combine. Set aside.

Add the spices, salt and 1 tablespoon of the flour to the pumpkin and bulgur mixture. Combine well so that the mixture when held together holds its shape, you almost need to knead it so it binds together.

To shape the kibbeh for cooking.  Have a bowl of water to dampen your hands, then the pumpkin bulgur mixture and the filling alongside.

Dampen your hands and take a spoonful of the pumpkin mixture and place this in the palm of your hand, press your thumb in the centre and make a deep indent. Add a teaspoon of filling and carefully but firmly press the pumpkin mix around the filling. Then gently roll it in your hands so that it is tidy and pressed together firmly into a small torpedo shape with pointed ends( 5-7 cm long). Continue until all the mixture is used.

To cook, pour 3-4 cm oil in a large heavy based deep sided fry pan. Heat the oil to 180C. Cook the kibbeh in batches until brown and crispy, remove and drain on kitchen paper, while you finish frying the remainder.

Serve with a sprinkle of sea salt flakes and a drizzle of pomegranate molasses if you desire.