Lisa's Southern Kitchen

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Ingredients:

Kibbeh Dough:

• 1 can Pumpkin Puree

• 1 1/2 cups Coarse Bulgar Wheat

• 2 tsp. Ground Cinnamon

• 2 tsp. Cumin

• 2 tsp. Allspice

• 2 tsp. Black Pepper

• 2 tsp. Salt

• 1 1/2 cup Boiling Water

Filling:

• 1 pint Baby Bella Mushrooms, chopped

• 1/2 cup Black Beluga Lentils, rinsed

• 1 Onion, finely chopped

• 2 tbsp . Tomato Paste

• 2 tbsp. Olive Oil

• 1 tsp. Salt

• 1/4 tsp. Allspice

• 1/4 tsp. Ground Cinnamon

Toppings:

• 15 Pin Nuts for garnish

• 2 tbsp. Olive Oil

Instructions:

1. Preheat oven to 350 degrees and grease a rectangular cast iron or rectangular baking dish with cooking spray.
2. Make the kibbeh dough, in a bowl add in bulgur wheat and boiling water and cover with plastic wrap and let set for 15 minutes. Squeeze excess water.
3. In a bowl bulgar wheat and flour, salt, bahart, cinnamon, allspice and cumin, black pepper and pumpkin puree, stir well until combined until form a dough and form into a balls and flatten. Set aside
4. Make the Kibbeh Filling, in a pot boiling salty water cook the lentils for 25 minutes and drained off water. Set aside.
5. In a skillet over med high heat with olive oil add in tomato paste and cook for 3 minutes while stirring occasionally.
6. Add in onions, mushrooms and salt, bahart, cinnamon allspice and stir well until combined and cook for 25 minutes.
7. Pour the mixture into a bowl and let cool completely.
8. Assembly, press 1/2 of dough into the greased baking dish and use a fork to poke holes in the dough.
9. Spread the filling out evenly over the dough crust and top with remaining dough spreading out evenly and garnish with pine nuts and drizzle with olive oil.
10. Bake for 35 minutes until light golden brown and let cool for 10 minutes before serving.