Vegetarian Kibby (estimate)

1 cup very finely chopped onion
1/2 cup very finely chopped red pepper (or green)
4 Tablespoons or more pine nuts
1 Tablespoon of good olive oil
1 Teaspoon Ground Cinnamon
1 Teaspoon Ground Allspice
1/4 Teaspoon Ground Cloves
1 Teaspoon fresh Ground Pepper
Salt to taste
Bulgur, dry , 1 cup
Pumpkin Seeds, 1 cup
1 lb. potatoes

1. Cover bulgur with about 1 1/4 cups cold water, and let sit for half an hour. The bulgur will bulk up to make about 2 cups. Meanwhile, peel potatoes, cut each in half, and cover with cold water in a saucepan. Bring to boil, and simmer until cooked through, about 15 minutes. Drain, cool, dice, and season very well with salt and pepper.
Put other ingredients in a food processor, then add to bulgur and potato mixture

2. Add potatoes and mint to bulgur, and season again with salt and pepper liberally. Knead mixture for a few minutes, or until dough has a tacky consistency. Refrigerate for 1 hour.

3. Using about 1 tablespoon of dough, form a 2-inch sausagelike shape. Continue to shape until all the dough is used.

4. Heat oil in a deep pot or wok to 375 degrees. Gently place kibbe in oil, and fry 1 or 2 minutes on each side, turning with a slotted spoon or tongs. Drain on paper towels.


Number of Servings: 12

Recipe submitted by SparkPeople user SUSIEBSWEET.