Compared to my other kubbas, this vegan pumpkin kubba is somewhat exotic and uncommon to me. It hails from the bleeding and burning Aleppo, aka Halab, where sheer genocide and a full blown holocaust is being committed this very moment and has been going on for years now while the world watches power hungry rabid dogs tear people apart (literally!) down to the newborn. Have patience and never lose faith my brothers, sisters, and my children. May Allah consider you of the martyrs and come the day you will be laughing while those immoral uniformed and suited dogs writhe.
يقصفون مدينته يهدمون منزله يقتلون أمه وأبوه وإخوته يجردونه من كل ما يملك يصنعون منه قنبلة بشرية متحركة وحين ينفجر، يتهمون دينه بالتطرف
This recipe was adapted from the jewel of a blog: Olive Juice.
1 cup burghul
1 cup semolina
1 cup pumpkin puree
1 red capsicum
1 tsp allspice
1/2 tsp pepper
2 tsp salt
For the stuffing:
1 onion, chopped
400g frozen spinach
1 cup walnut, roughly chopped
1x400g can chickpeas
4 Tbsp pomegranate molasses
1 tsp salt, pepper
3 Tbsp olive oil
In a bowl, soak the burghul in 1 cup of cold water for at least 2 hours, or covered overnight in the refrigerator. Squeeze out any excess water and dry on paper towel lined tray for 10 to 15 minutes.
In a food processor, pulverize the de-seeded red capsicum and the peeled onion until reduced to a liquid.
Add the burghul, semolina, pumpkin puree, allspice, salt, and pepper.
Blitz until combined and a workable dough is formed. Set aside covered.
To make the filling, peel and halve the drained can of chickpeas.
Saute the onion in a little olive oil until softened.
Add the molasses, salt, pepper, spinach, walnut, and chickpeas. Cook until the moisture has cooked away. Set aside to cool completely.
To form the kubba, it is easier to have a bowl of iced water to wet your hands with so it will not stick.
Take a walnut-sized ball of dough, and cradling it in the palm of one hand, use you index finger of the other hand to form a hollow in the middle of the ball.
Fill with a teaspoon of the filling, and seal, eventually forming a torpedo shape, with slightly pointy ends.
At this stage they may be frozen.
Fry in deep hot oil until a deep golden brown and serve hot.