Ingredients: salt,wheat (dalia godumai rava),red bell pepper (capsicum),hung curd (greek yogurt),mixed herbs (dried),eggs,virgin olive oil,cloves garlic,red chilli flakes,parangikai pumpkin skin,onion,lemon,black pepper powder,pomegranate fruit kernels,flour (maida),wheat bread crumbs,dried oregano

Mediterranean Pumpkin Kibbeh Recipe, 2 teaspoons Mixed Herbs (Dried),1 Red Bell pepper (Capsicum) - finely chopped,100 grams Kaddu (Parangikai/ Pumpkin) - skin peeled and cut into chunks,Salt - to taste,1 Whole Egg - beaten,4 cloves Garlic - finely chopped,1/2 teaspoon Mixed Herbs (Dried),1 cup Broken Wheat (Dalia/ Godumai Rava),2 teaspoons Dried oregano,1 Onion - finely chopped,1/4 cup All Purpose Flour (Maida),1/2 cup Whole Wheat Bread crumbs,2 teaspoons Red Chilli flakes,2 cloves Garlic - finely chopped,Extra Virgin Olive Oil - for cooking,2 tablespoons Fresh Pomegranate Fruit Kernels,1 teaspoon Extra Virgin Olive Oil,1 cup Hung Curd (Greek Yogurt),1 Lemon - juice extracted,1 teaspoon Black pepper powder, 45, Middle Eastern, To begin making the Mediterranean Style Pumpkin Kibbeh Recipe, pressure cook the broken wheat with 2 cups of water and salt to taste in a pressure cooker for at least 4 whistles.
Allow the pressure to release naturally, open the lid and allow it to cool down completely.
Grind the cooked wheat in a mixer to make a coarse paste.
Transfer the ground broken wheat to mixing bowl, add in mixed herbs and 2 tablespoon of olive oil and mix well.
To make the StuffingPressure cook the peeled pumpkin with 2 tablespoons of water, salt to taste over a medium heat and pressure cook for 3 whistles.
It has to become completely mushy.
Allow the pressure to release naturally and drain any excess water if it is left.
Mash the pumpkin using a masher and keep it ready.
Heat a sauce pan over a medium heat, drizzle olive oil, add chopped garlic and saute till it softens.
Add in chopped onions and saute further till it turns translucent.
Add chopped bell peppers and sprinkle little salt and saute till they soft and cooked.
At this point you can add in cooked pumpkin and sprinkle with seasonings like oregano, dry red chilli flakes, pepper and salt to taste.
Mix well and taste the mixture and see if it requires any more seasonings.
If it is right, then set aside to cool.
To Make the Dip Whisk in the hung curd into a mixing bowl, add chopped garlic, squeeze in the lemon juice and mix well serve it into a serving bowl, sprinkle with pomegranate seeds and mixed herbs and keep it ready for serving.
To Roll The KibbehTake a large tablespoon of ground broken wheat onto your palm, flatten it well, drop in a spoon of the pumpkin filling in the middle and cover the filling with some more broken wheat on top and start shaping it into a shape of a ball.Make sure the pumpkin kibbeh is rolled tight enough so that it does not break.
Do the same for the rest and place it on a tray.
Freeze the pumpkin kibbeh in the refrigerator for 10 minutes.
Meanwhile for the crust of the pumpkin kibbeh, whisk one egg in one bowl.
Mix maida, pepper powder and salt in an another plate and keep it ready.
Then in one more plate keep the bread crumbs ready.
Heat a Kuzhi Paniyaram on medium heat, take the kibbeh out from the freezer.
Roll the kibbeh first in seasoned maida, then dip them in egg and finally coat them with some bread crumbs.
Drizzle some oil into the Kuzhi paniyaram pans, Drop in the rolled Pumpkin Kibbeh and cook evenly till it is golden brown.
Take the Pumpkin kibbeh out and drain it over a paper napkin and serve it along with garlic yogurt dip.
Serve the Mediterranean Pumpkin Kibbeh Recipe along with Garlic dip or Mujaddara to make it a delicious Party Appetizer for weekend Party., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/Article-2018/Pumpkin_Kibbeh_Recipe_Mediterranean_dish-1.jpg, 17