Pumpkin Kibbeh (Kebbet La2tin)
To make ahead: Refrigerate for up to 3 days or freeze for up to 3 months.
Tips: Bulgur: This quick-cooking whole grain is made by parboiling, drying and grinding or cracking wheat berries. It can be fine or coarse--you'll need the fine grind for this recipe. Use it up: Make tabbouleh or use it as your grain-bowl base.
Sumac: The ground tart red berries of the Mediterranean sumac bush add fruity, sour flavor. Use it up: Garnish hummus or baba ghanoush; add to a tomato and cucumber salad.
Baharat: A popular Middle Eastern spice blend whose flavor can range from sweet to floral to spicy. To make kibbeh spices Blend combine:
2 1/2 Tbsp. allspice berries, toasted and ground; 2 Tbsp. ground ginger; 2 Tbsp. ground cinnamon; 2 Tbsp. rosebuds, ground; 1 tsp. black peppercorns, ground; 1 tsp. cumin seeds, toasted and ground.