Vegetarian Pumpkin Kibbeh

It is preferable to use an average light-colored pumpkin; dark yellow or orange pumpkins are sweeter in taste. Basil means “royal” in Greek. This tasty plant is a good source of vitamin C, calcium and potassium, and is thought to be beneficial for rheumatoid arthritis and for inflammatory bowel disease. Cumin has antibacterial and antiviral properties, and helps in digestion. Region: Kuakh

1. For the dough: In a saucepan, add the pumpkin to water. Simmer for 20 minutes until just tender. In a large bowl, mix the burghol, the pumpkin with its cooking water, the salt, seven spices, cumin, paprika, whole-wheat flour, marjoram and basil. Mix well with both hands until you obtain an elastic dough.
2. For the stuffing: Soak the almonds in water for 15 minutes, then peel and split them into halves. If the splitting is difficult, transfer the almonds to a deep pot with water and heat for 5 minutes. Stir-fry the almonds and the pine nuts separately in olive oil until their color turns into light gold. Saute the onions until lightly browned, then mix them with the nuts.
3. Take small dumplings of dough and mold them into small balls. Then pierce each one with one finger until it becomes cylindrically hollow. Stuff it and close it in a triangular shape. In order to ease the procedure, dip the lingers in a bowl of water between each molding.
4. In a pan, roast the kibbeh in the oven without oil.