Pumpkin Kebbeh (Kebbet Lakteen)

Ingredients:

- 1 large pumpkin
- 2 cups fine cracked wheat
- 400 grs. Chopped spinach
- 1 small can Garbanzo beans
- 3 large onions
- 1 tablespoon Soummak
- Juice of 1 large lemon
- 1/2 teaspoon all pepper or to taste
- 1/2 teaspoon or to taste
- 3 table spoons Olive oil

Preparation:

- Peel the pumpkin, remove all seeds and cut into medium cubes.
- Place pumpkin in large pan and boil in water till tender or cooked. Remove, drain and let cool.
- Press the cooked pumpkins to remove all water and obtain a paste and set aside.
- cut thinly one onion, add salt & pepper and mix with 2 cups cracked wheat and pumpkin paste to make a uniform paste.
- Mix chopped spinach with the garbanzo beans, add salt, pepper, lemon juice, Soummak.
- Fry in olive oil 2 chopped onions till tender then add the spinach mix till cooked and all water has evaporated.

* Fried version:
- Start forming the Kebbé pieces making a hole in the middle an fill with spinach mixture then close tip.
- Deep fry in Canola oil till brown and crisp. Remove and serve.

* Oven roasted version:
- Oil flat pan (with olive oil) then spread the pumpkin paste inside then fill with spinach mix to make a uniform layer.
Spread on top another layer of pumpkin paste to cover pan fully. Spread some olive oil over the pumpkin layer.
Cut the top layer to form slices guides.
Place in middle rack of oven and bake at 350�C till slightly crisp and brownish.
Remove, let stand and serve.

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