Stuffed pumpkin kibbeh recipe
Ingredients
1 ½ cups of wheat hydrated for 15 minutes in 1 ½ cups of hot water
½ cooked and mashed pumpkin
1 Sachet #1
1 Sachet #2
1 tablespoon of salt
400 g mozzarella
1 cup cream cheese
Preparation method
Hydrate the wheat in hot water and set aside for 15 minutes.
Cook the pumpkin in the microwave, covered with damp paper towels, for about 10 minutes and mash it well.
Mix the hydrated wheat with the pumpkin, season with salt, pepper, ½ Sachet #2 and ⅓ of Sachet #1.
In a baking dish, form a layer of kibbeh, fill with mozzarella and cream cheese, and cover with more kibbeh dough.
Make small cuts on the surface to make it crispy.
Bake in a medium oven for 35 minutes, until golden brown.
